These Blueberry Cheesecake Parfaits are rich, creamy, easy, no-bake, and crazy delicious!
GUYS. How is summer break already over? It’s like I blinked and BAM – time to start shopping for school supplies again. We even have some friends whose kids went back to school two weeks ago!
Anyway, summer break might be over, but summer isn’t. Still blazing hot here and will be for a while.
It’s funny, any given triple digit day you can usually catch me outside grilling, but I groan like a baby if I have to turn the oven on. Go figure. So, no-bake desserts are my BFF. And I’m still embracing all the wonderful fruit that summer has to offer.
Blueberries are one of my favorites. Their taste, their beautiful color, and how about the fact that you don’t need to chop them up before putting them in stuff. YES.
Favorite things about these Blueberry Cheesecake Parfaits
1. They have the flavor of cheesecake, without the hassle of making an actual cheesecake.
2. Fresh OR frozen blueberries can be used, making them perfect all year round. HUZZAH.
3. The mousse can be prepped the day prior to assembly and the blueberry sauce up to 3 days prior.
4. This recipe easily doubles or triples, if you’re feeding a crowd.
5. No oven needed!
If blueberries aren’t your cup of tea, you could also use raspberries or blackberries. Delicious!
These Blueberry Cheesecake Parfaits would go great with Grilled Jerk Steak.
Other blueberry recipes we absolutely love
watch the video for blueberry cheesecake parfaits
Blueberry Cheesecake Parfaits
For the Blueberry Sauce
- 1/3 cup granulated sugar
- 1 teaspoon cornstarch
- 1/4 cup water
- 2 cups blueberries , fresh or frozen
For the Cheesecake Mousse
- 2/3 cup heavy cream
- 3/4 cup powdered sugar , divided
- 8 ounce package cream cheese , softened
- 1 teaspoon vanilla extract
- 2 tablespoons whole milk
- 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.
- 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.
- 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.
- With a spatula, gently fold the whipped cream into the cream cheese mixture, until just combined.
- Alternate the cheesecake mousse with the blueberry sauce in 4-6 small tumbler glasses. Continue layering depending on the size of your glasses.
- Garnish with a couple fresh blueberries. Serve and enjoy!
- The mousse can be prepped the day prior to assembly and the blueberry sauce up to 3 days prior - both need to be stored in the refrigerator in a tightly fitted container.
- To make assembly easiest, fill a large Ziploc bag with the mousse mixture, cut off a small corner, and pipe into the glasses.