No Bake Blueberry Cheesecake Parfait is perfect for right now. An insanely delicious, easy cheesecake recipe in individual servings. Great for entertaining …. or not.
I said insanely delicious and I meant it. This No Bake Blueberry Cheesecake Parfait starts with a buttery cookie base (no-bake, of course). An easy cheesecake recipe (also no bake) becomes the middle and then we drop a big dollop of fresh blueberry compote tops it all off.
Here’s another picture for your perusal ?
How times change, for the better
Not that long ago I remember saying that I wasn’t a huge fan of cheesecake. My, how things have changed. Now I’m constantly dreaming up new variations from my Baked Salted Caramel Cheesecake to my Easy Baked Cheesecake with Fresh Cherry Sauce and my last iteration, Dulce De Leche White Chocolate Cheesecake. The latter of those is the very same easy cheesecake recipe base for this No Bake Blueberry Cheesecake Parfait.
Did I mention this is a make ahead dessert? No. Oops, my bad. This is a make ahead dessert – meaning you can make it the day before if you like and it’s still perfection.
It’s so good, even the kitten wanted some. Yuki is the most curious little cat and I can’t take any photos without her inspecting to see what all the fuss is about.
- The Base: This is just a mixture of cookie crumbs of your choice (I used Arnotts Granita – a digestive biscuit) and melted butter. That’s it. Press it into the bottom of 6 glasses and you’re done
- The Middle: the filling for my No Bake Blueberry Cheesecake Parfait is a very simple, no bake cheesecake recipe. It’s mostly a mixture of cream cheese, white chocolate and whipped cream. It’s soft, smooth and luxuriously creamy.
- The Topping: is an easy blueberry compote made from frozen blueberries, then just a few fresh ones on top.
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For the Cheesecake
- 150 ml whipping cream
- 150 g digestive biscuits - notes
- 60 g unsalted butter - melted
- 200 g white chocolate
- 250 g cream cheese - softened
- 1 tablespoon white sugar - notes
- 100 ml sour cream - not fridge cold (notes)
- 1 teaspoon vanilla extract
- Pinch of salt
For the Blueberry Compote
- 400 g frozen blueberries
- 2 tablespoons lemon juice
- 1 tablespoon sugar
For the Cheesecake
- Pour the cream into a glass bowl and place in the fridge.
- Crush biscuits to crumbs (either in a blender or in a bag and beat with a rolling pin). Add the melted butter.
- Divide the biscuit mixture among 6 serving glasses and press down just lightly with your fingers, making a well in the centre of each. Place in the fridge while you make the cheesecake filling.
- Melt the chocolate in a glass bowl over simmering water, stirring every so often until just melted. Set aside to cool a little.
- Beat together the cream cheese, sugar and sour cream until smooth. Now add the vanilla and salt and beat through.
- Whilst beating, gradually pour in the slightly cooled melted chocolate until fully incorporated.
- Take the cream out of the fridge and whip until it's holding it's shape. Mix a third of the cream into the chocolate and cream cheese mixture. Now gently fold in the remaining cream so as not to beat the air out of it.
- Divide the mixture among the 6 glasses and allow to set in the fridge for at least an hour before topping with compote.
For the Blueberry Compote
- In a saucepan over medium-low heat, combine the blueberries, lemon juice and sugar and bring to a simmer.
- Simmer stirring every so often for about 10 minutes until the blueberries have softened and are starting to break down and they are coated in a thick syrup.
- Allow the syrup to cool completely before spooning over the top of your parfaits.
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- Cold sour cream will cause the cream cheese to reset & you’ll end up with a lumpy cheesecake mix but on the flipside, it will spoil if not kept cool. I normally take it out of the fridge about 15 minutes before I use it to take the really cold edge off it.
- For the digestive biscuits, I use Arnotts Granita but Graham Crackers would work too or any other plain digestive or whole wheat biscuit.
TOOLS USED IN THIS RECIPE
- A handheld beater or even just a whisk will be fine for this recipe
- Pretty dessert glasses or mini trifle dishes
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