These No Bake Blueberry Cheesecake Parfaits, with layers of creamy cheesecake, buttery cookie crumbs and easy homemade blueberry sauce may be simple to make, but look and taste so special. This cheesecake in a cup is just as perfect as a portable picnic dessert as it is an impressive dessert for friends.
125mllow fat sour cream, room temp (or full fat)(½ cup)
1teaspoonvanilla extract
1teaspoonlemon zest
Pinchof 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 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.
Notes
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.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.