There is so much to love about these little blueberry parfaits. Sweet, tangy, creamy and rich, they’re essentially a cheesecake in a cup. With layers of buttery cookie crumbs, easy cheesecake and homemade blueberry compote, they have all the flavour of your favourite cheesecake without any of the hassle.
Layer them up in cute airtight jars or mason jars and take them on a picnic or serve them in gorgeous glasses for an easy but delicious dessert for friends and family.
And there are so many ways to easily change up the flavour too. Try using homemade lemon curd, this fresh cherry sauce or this ever-popular strawberry topping.
This recipe was first published here June 23rd, 2018 and has been updated with clearer information.
Never Miss a Recipe!
Get the latest recipes straight to your inbox.
Not that you need any further reason to make them they’re;
- Light but creamy – this cheesecake won’t sit heavy in your stomach like some.
- No bake – no need to turn that oven on, these blueberry parfaits set in the fridge.
- Just sweet enough – with only a little sugar added, most of the sweetness comes from the berries and a sneaky bit of 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.
Ingredients
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.
Jump to the recipe card below for detailed quantities and instructions.
- 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.
Jump to the recipe card below for detailed quantities and instructions.
1. The blueberry sauce
You’ll heat together blueberries, lemon juice and a little sugar in a saucepan until thick and syrupy, then pour it into a plate to cool.
2. The cookie layer
Just add melted butter to cookie crumbs and mix well.
3. For the cheesecake
First, beat together the cream cheese, sour cream, lemon zest, salt and vanilla. Add melted white chocolate and beat that in.
Finally, fold in the whipped cream to lighten the mixture.
4. Layering it up
These little blueberry parfaits are so easy to layer up into pretty glasses or jars. Cookie followed by cheesecake filling, followed by the blueberry compote.
Tips and tricks
These little blueberry cheesecake in a jar are incredibly easy to make but a few little tips will help you to make them perfect.
- Make sure to fold the whipped cream in to lighten the cheesecake. If you stir it too much, all the air you’ve incorporated will be lost and the cheesecake mixture will be denser.
- To keep the glasses tidy, I use a piping bag to pipe the cheesecake filling in.
- Don’t press down the cookie base too firmly or it becomes hard to cut into with a spoon.
- 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 are just a few ideas so you can create your own cheesecake parfaits.
- Breakfast ready – swap out the sour cream for plain Greek yogurt and / or the cookie crumbs for crunchy 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.
Storage
Store your blueberry parfait in the fridge in an airtight container or covered tightly with plastic wrap. They’ll keep for 2-3 days in the fridge (or up to the use by directions for your cream).
More recipes you’ll love
- Mini Strawberry Cheesecakes
- Mini No Bake Lime Cheesecake
- No Bake Strawberry Cheesecake
- No Bake Lemon Meringue Cheesecake
- Eggless Raspberry Tiramisu
⭐⭐⭐⭐⭐
Did you try this blueberry parfaits recipe?
Show it some love with a comment and rating below.
Hungry for more?
- Subscribe via Email, Facebook, Pinterest and Instagram.
- Add Sugar Salt Magic as a Google Preferred Source.
Ingredients
- 400 g frozen blueberries (or fresh blueberries) (14oz / 2 ¾ cups)
- 2 tablespoons lemon juice (notes)
- 2 tablespoons sugar (notes)
- 125 g digestive biscuits/cookies (or graham crackers) (~4½oz)
- 42 g unsalted butter melted (3 tablespoons)
- 180 g white chocolate (~6¼oz / roughly 1 cup chopped)
- 125 ml whipping cream (½ cup)
- 250 g low fat cream cheese, softened (or full fat) (~8¾oz / 16½ 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
For best results, always weigh ingredients where a weight is provided
Instructions
- 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 to soft peaks.
- 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.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- 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.
- Nutrition details are approximate only – scroll below the recipe to find the full nutritional information.
This post may contain affiliate links that earn me a small commission for my referral, at no extra cost to you. Thank you for supporting Sugar Salt Magic.
9 Comments on “Easy Blueberry Parfaits”
Super fluffy delicious cheesecake. I love the addition of white chocolate. I’ll definitely make this again!
So happy you love it Heather.
This is the best no bake cheese I ever tasted. Love the blueberry compote so yummy.
So happy you love it, Lynn.
Measure amounts printed in cups and measuring spoons not Australia measurements thank you
Hi Theresa. I’ll always include Australian measurements since that’s a large portion of my readers and I always add ounces for every measurement as well and cups where most easily used. Just bare in mind, weighing ingredients will always give the intended result of the recipe whereas cups can give different results depending on how you fill them. I’ve added some rough guides in cups for you but it’s worth investing in a set of kitchen scales. They’re super cheap, will last forever and have the bonus of saving on washing up all the cups as you can measure directly into your mixing bowl. 🙂
Do you know of a way to convert measurements to U.S. style? This looks delicious!
Pat
Hi Pat, I try really hard to add lots of different measurements but just let me know which ones you need 🙂
OMG I can seriously pour that blueberry compote over anything!! But of course I won’t say no to a cheesecake parfait.