You’ll love these irresistible no bake blueberry cheesecake parfaits. Make them in cute little jars and take them on a picnic or serve them in gorgeous glasses for an easy but delicious dessert for friends and family.
Why you’ll love this recipe
There is so much to love about these little blueberry parfaits. Essentially a cheesecake in a cup, it has all the flavour of your favourite cheesecake without any of the hassle.
These cheesecake parfaits are;
- Light but creamy – this cheesecake won’t sit heavy in your stomach like some.
- No bake – no need to turn that oven on, these set in the fridge.
- Just sweet enough – With only a little sugar added, most of the sweetness comes from the berries and white chocolate.
- Perfectly portable – make them in little jars with screw top lids so you can take them on a picnic or to a potluck.
- Dinner party ready – served in beautiful glasses they make an elegant dinner party dessert.
- Individual – no need to share. Enough said.
- Make ahead – you can make these a day or two ahead of when you want to serve.
There was a time I wasn’t a huge fan of cheesecake. 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.
With 3 layers including a cookie base, a creamy cheesecake and homemade blueberry topping, you may be surprised to know you only need 11 ingredients.
- The cookie base: All you need for the cookie layer is two ingredients – cookies and butter. I use digestive biscuits / cookies but you can use graham crackers or really any other un-filled cookie you like.
- The blueberry topping: Made from scratch this is simple and takes just 10-15 minutes. All you need is blueberries (frozen are fine), lemon juice and a touch of sugar.
- The cheesecake layer: Cream cheese, sour cream and lemon zest for tang, whipped cream (to lighten the texture) and white chocolate (adds a creaminess that can’t be beat and just enough sweetness). You’ll also need just a little sugar, a touch of salt and vanilla.
How to make cheesecake parfait
Being no-bake means you can make these blueberry cheesecake parfaits ahead of time. There are 3 easy to make layers.
- Blueberry sauce: You’ll heat together blueberries, lemon juice and a little sugar in a saucepan (photo 1) until thick and syrupy, then pour it into a plate to cool (photo 2).
- Cookie layer: Just add melted butter to cookie crumbs and mix well.
- Cheesecake: Beat together the cream cheese, sour cream, lemon zest, salt and vanilla (photo 3). Add melted white chocolate (photo 4), then fold in whipped cream (photo 5).
- No layer them up and chill.
Layering it up
These little blueberry cheesecake in a cup are so easy to layer up (photos 6-12). I start with the cookie base and just lightly press it out flat but don’t press it down too firmly. Then use a piping bag to add a cheesecake layer, spoon in some blueberry sauce and repeat.
You can create two layers of everything like I have here or just do a single layer of each.
The size of glass will dictate how many serves you can make. These glasses show 4 generous serves but smaller glasses or jars could give you 6 ample serves or even 8 small serves.
Substitutions and variations
I’m all about substituting and being able to adapt recipes to your tastes. Here’s just a few ideas so you can create your own cheesecake parfaits.
- Breakfast ready – swap out the sour cream for yoghurt and / or the cooke crumbs for granola and you have the perfect brekky.
- Blueberry sauce – swap it for anything from curds to other berry compotes. Try blood orange curd, this blackberry compote or even cinnamon apples.
- Chocolate base – change the cookie base up, using chocolate cookies instead.
Creamy cheesecake, buttery cookie and vibrant, sweet blueberries, these little individual desserts are just the simple stunning treat you need.
If you try these no-bake blueberry cheesecake parfaits, make sure to leave a rating and comment below.
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No Bake Blueberry Cheesecake Parfait
- 400 g frozen blueberries (14oz / 2 ¾ cups)
- 2 tablespoons lemon juice (notes)
- 2 tablespoons sugar (notes)
- 125 g digestive biscuits (4.4oz)
- 42 g unsalted butter melted (3 tablespoons)
- 180 g white chocolate (6.3oz / roughly 1 cup chopped)
- 125 ml whipping cream (½ cup)
- 250 g low fat cream cheese, softened (or full fat) (8.8oz / 16.5 tablespoons)
- 125 ml low fat sour cream, room temp (or full fat) (½ cup)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- Pinch of salt
- fresh blueberries, for topping
- In a medium saucepan over medium-low heat, combine the blueberries, lemon juice and half the sugar and bring to a simmer.
- Simmer swirling the pan every so often, for about 10 minutes.
- While the blueberries are simmering, place the chocolate in a bowl and sit on top of the blueberry saucepan. Stir regularly until melted then set aside to cool a little.
- Once the blueberries have softened, are starting to break down and they are coated in a thick syrup, pour into a wide bowl and place in the fridge to cool quicker.
- Crush biscuits to crumbs (either in a blender or in a bag and beat with a rolling pin). Add the melted butter and mix well. Set aside.
- In a medium bowl whip the cream until it’s holding it’s shape.
- In a new bowl, beat together the cream cheese, remaining sugar, sour cream, vanilla, lemon zest and salt until smooth.
- Pour in the room temperature melted chocolate and beat until until fully incorporated.
- Finally, gently fold in the whipped cream until combined, being careful not to knock the air out.
- ASSEMBLE THEM
- Divide half the biscuit mixture among 4 serving glasses and press down just lightly with the base of a slimmer glass (not too firmly).
- Add the cheesecake mixture to a large piping bag and divide half the mixture among the 4 glasses.
- Now, use half the blueberry sauce to add a layer to each glass.
- Repeat the process for a second layer of each, then top with fresh blueberries.
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- Make sure the sour cream and cream cheese are at room temperature but the cream for whipping must be cold.
- For the digestive biscuits, I use Arnotts Granita but Graham Crackers would work too or any other plain digestive or whole wheat biscuit.
- Use smallish glasses so they look nice and full.
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