Dessertsbellyfull5.0
Blueberry Cheesecake Parfaits
These no-bake Blueberry Cheesecake Parfaits are a wonderful combination of sweet blueberry pie and creamy cheesecake, layered in individual jars for an easy portable dessert, perfect for a summer brunch or after dinner dessert.
👥 5 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 25 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- whisk
- bowl
- spatula
📝 Preparation Steps
1
In a medium saucepan whisk together the sugar, cornstarch, and water until it’s dissolved. Stir in the blueberries. Bring to a boil and then reduce heat to medium; cook and stir for ⏱️ 4-5 minutes until thickened and blueberries have softened and popped. Remove from the heat and mash slightly. Chill until cooled completely.
cornstarch1 teaspoonblueberries (, fresh or frozen)2 cups
2
In a large bowl, beat heavy cream with an electric mixer until it starts to thicken; slowly add in 1/4 cup of the powdered sugar. Continue to mix until thickened and stiff peaks form. (Do not overheat or it will become thick and clumpy.) Pour into a bowl; set aside.
3
In the same bowl (no need to rinse out), beat the cream cheese until smooth. Continue mixing and add in the remaining 1/2 cup powdered sugar, vanilla, and milk. Beat until well combined.
cup powdered sugar (, divided)3/4
4
With a spatula, gently fold the whipped cream into the cream cheese mixture, until just combined.
5
Alternate the cheesecake mousse with the blueberry sauce in 4-6 small tumbler glasses. Continue layering depending on the size of your glasses.
6
Garnish with a couple fresh blueberries. Serve and enjoy!
blueberries (, fresh or frozen)2 cups
Nutrition Facts
calories
427 kcal
fat Content
28 g
serving Size
1 serving
fiber Content
1 g
sugar Content
39 g
sodium Content
162 mg
protein Content
4 g
cholesterol Content
94 mg
carbohydrate Content
43 g
saturated Fat Content
16 g
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