These Blueberry Cheesecake Parfaits are rich, creamy, easy, no-bake, and crazy delicious!
Prep Time: 25mins
Total Time: 1hr25mins
For the Blueberry Sauce
2cupsblueberries, fresh or frozen
For the Cheesecake Mousse
3/4cuppowdered sugar, divided
8ouncepackage cream cheese, softened
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.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.