No Bake Blueberry Cheesecake Parfait
I asked Derek what he wanted to make this Friday and he’s really into the whole cheesecake thing right now. He loved the strawberry cheesecake truffles we made two weeks ago. I’m also really into the no-bake thing right now, because it’s the middle of summer and I’m too cheap to run the a/c. I’m topping these parfaits with a blueberry sauce, but you can use any berry you like or even chocolate and/or caramel…YUM.
No Bake Blueberry Cheesecake Parfaits
- Stove top
- Sauce pan
- Stand or hand mixer
- 6 8-oz jars
For the blueberry topping:
- 1-1/2 cups fresh or frozen blueberries
- 1/4 cup powdered sugar
- The juice of 1 lemon divided
For the graham cracker crust:
- 2 Tablespoons unsalted butter melted – I’m substituting 1/2 T cannabutter
- 1 cup graham cracker crumbs
For the cheesecake:
- 1 cup heavy whipping cream cold
- 8 ounces full-fat cream cheese at room temperature
- 1/3 cup granulated sugar
- 2 Tablespoons Greek yogurt at room temperature
- 1 teaspoon lemon juice
- 1/2 teaspoon pure vanilla extract
To make the fresh blueberry sauce:
- Reserve 1 teaspoon of lemon juice and combine all ingredients in a small saucepan. Stir over low heat until berries collapse and release their juices, about 10 minutes. Remove from the heat and let cool.
To make the crust:
- Melt the butter in the microwave and stir in the graham cracker crumbs. Spoon 2.5 Tablespoons into each jar. Reserve the remaining crust to sprinkle on top of the finished parfaits. Set jars aside.
To make the cheesecake filling:
- Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 3-4 minutes. Set aside.
- In a separate bowl, beat the cream cheese, sugar, sour cream, lemon juice, and vanilla extract together on medium-high speed until smooth and creamy.
- Using a rubber spatula, gently fold the whipped cream into the cheesecake filling until combined.
- Divide filling evenly on top of the crust in the jars, about 1/4 – 1/3 cup. Make sure to leave room for the topping.
- Top with blueberry sauce and remaining graham cracker crumbs and dig in, or if you'd like to serve chilled, cover and chill before adding the topping.
- Store leftover cheesecake jars in the refrigerator for up to 5 days.