Blueberry cheesecake parfait

Here’s a quick and elegant recipe for a Blueberry Cheesecake Parfait—creamy, fruity, and perfect for a no-bake dessert.

Ingredients

For the cheesecake layer:

• 8 oz (225 g) cream cheese, softened
• ½ cup (60 g) powdered sugar
• ½ tsp vanilla extract
• ½ cup (120 ml) heavy cream, whipped to soft peaks

For the blueberry layer:

• 1 cup fresh or frozen blueberries
• 2 tbsp sugar
• 1 tsp lemon juice
• 1 tsp cornstarch (optional, for thickening if using frozen berries)

For the crust layer:

• 1 cup graham cracker crumbs (or digestive biscuits), finely crushed
• 3 tbsp butter, melted
• 1–2 tbsp sugar (optional)

Instructions

1. Make the crust:
   • In a small bowl, combine graham cracker crumbs, melted butter, and sugar.
   • Press a spoonful into the bottom of each parfait glass.
2. Make the cheesecake layer:
   • Beat softened cream cheese, powdered sugar, and vanilla until smooth.
   • Gently fold in whipped cream until light and fluffy.
3. Prepare the blueberry topping:
   • In a small saucepan, combine blueberries, sugar, and lemon juice.
   • Cook over medium heat for 5–7 minutes until berries release juice.
   • If using frozen blueberries, you can mix 1 tsp cornstarch with 1 tsp water and add to thicken.
   • Let cool slightly.
4. Assemble the parfaits:
   • Spoon a layer of cheesecake mixture over the graham cracker crust.
   • Add a layer of blueberry topping.
   • Repeat layers if desired, finishing with blueberries on top.
5. Chill and serve:
   • Refrigerate for at least 1 hour to set.
   • Optionally, garnish with fresh blueberries or a mint leaf before serving.

Tips:

• You can swap blueberries for strawberries, raspberries, or a mixed berry topping.
• For extra crunch, add a layer of chopped nuts or granola.
• These parfaits can be made a day ahead—they keep beautifully in the fridge.

If you want, I can also give a mini “bite-size” version that’s perfect for parties or single servings in small jars.

Do you want me to do that?