Description
These Lemon Blueberry Cheesecake Parfaits are a delightful no-bake dessert featuring creamy cheesecake layers, tangy lemon zest, and a vibrant homemade blueberry sauce, perfectly layered over a crunchy graham cracker crust. Ideal for summer gatherings or an easy, elegant treat.
Ingredients
Scale
Graham Crust
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 2 tablespoons sugar
Cheesecake Filling
- 8 ounces cream cheese, softened
- 1 cup Greek yogurt or sour cream
- 1/2 cup powdered sugar
- 2 teaspoons lemon zest
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Blueberry Sauce
- 1 1/2 cups fresh blueberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Garnish
- Extra lemon zest
- Fresh blueberries
Instructions
- Prepare the Graham Cracker Crust: In a small bowl, combine the graham cracker crumbs, melted butter, and sugar until evenly mixed. Set this mixture aside as it will form the base layer of your parfaits.
- Cook the Blueberry Sauce: In a saucepan over medium heat, combine the fresh blueberries, sugar, and lemon juice. Cook until the berries soften and release their juices, about 5 minutes. Stir in the cornstarch mixture and continue cooking for another 1–2 minutes until the sauce thickens slightly. Remove from heat and allow to cool completely.
- Make the Cheesecake Filling: Using a medium bowl, beat the softened cream cheese with powdered sugar until smooth and creamy. Add Greek yogurt (or sour cream), lemon zest, lemon juice, and vanilla extract, then beat the mixture until it becomes light and fluffy.
- Assemble the Parfaits: Start by layering the graham cracker crust into the bottom of small glasses or jars. Next, add a thick layer of the cheesecake filling, followed by a generous spoonful of the cooled blueberry sauce. Repeat the layers if your glass size permits for a beautiful effect.
- Garnish and Chill: Finish your parfaits with extra fresh blueberries and a sprinkle of lemon zest on top. Chill the parfaits in the refrigerator before serving to allow flavors to meld beautifully.
Notes
- These parfaits can be made up to a day in advance and stored covered in the refrigerator.
- For a lighter version, use low-fat cream cheese and Greek yogurt.
- You can substitute raspberries or strawberries instead of blueberries for variation.
