Blueberry Cheesecake Parfaits

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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.

Prep Time25

Chill1

Total Time1 25

Course: Dessert

Cuisine: American

Keyword: blueberry cheesecake parfaits, blueberry parfaits, cheesecake mousse parfaits

Servings:

Ingredients

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

Instructions

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!

Video

Notes

Add a "crust". Feel free to add a layer or two of crushed up graham crackers.

Nutrition