Blueberry Cheesecake Parfaits

So I think by now you guys know that I love cheesecake, hence the No Bake Strawberry Cheesecake Parfaits and Raspberry Almond Mini Cheesecakes. You have also probably noticed that I like tiny desserts, like my Strawberry Almond Cream Cups, Mini Cranberry Orange Meringue Tarts, Raspberry Coconut Almond Financiers, and “Butt”erless Brownie Bites. Well, with berries being in season and my love for cheesecake and tiny desserts, I couldn’t resist making these Blueberry Cheesecake Parfaits.

Last weekend I was in Whole Foods and they were putting out a fresh shipment of blueberries. Normally I can’t smell blueberries when I walk by them unlike strawberries, but oh my goodness these blueberries were giving off the most incredible sweet smell! I stopped me in my tracks and had to pick up a box and smell, they were perfect! I don’t usually buy berries at Whole Foods unless I’m making something really special or splurging, but this week the blueberries just happened to be on sale. How lucky was I to find these perfectly ripened blueberries and have them be on sale. It was fate, I had to buy a box. I had been craving a cool, creamy, summery, dessert and thought what better than Blueberry Cheesecake Parfaits!

Making the parfaits was easy, not to mention they are no bake so I didn’t have to turn the oven on and heat up the house. I started by putting five graham crackers in a freezer bag and using my rolling pin to crush them into fine crumbs. Then I made the blueberry sauce. In a small saucepan over medium heat I heated the blueberries, sugar, cornstarch, lemon zest, and juice until it bubbled and started to thicken. I removed it from the heat and let it cool while I made the filling. To make the filling I combined low fat cream cheese, plain non fat Greek yogurt, vanilla bean paste, sugar, and lemon juice in my electric mixer and whipped it until it was smooth and creamy. Next comes the fun part, layering the parfaits. I used 4 little 4 ounce mason jars to hold the blueberry cheesecakes. I have a slight obsession with mason jars and use them for so many things. I think my obsession started at my wedding when we used them to hold candles and flowers for the tables at the reception as well as mood lighting at the reception, it was so beautiful! Anyways, back to the parfaits. I started with a tablespoon of the crushed graham cracker crumbs on the bottom, then using a pastry bag and tip I piped a layer of the cheesecake filling on top of the crumbs. If you don’t want to go through the trouble of that just dollop a couple of spoonfuls of the cheesecake on top of the crumbs. On top of the cheesecake I spooned a couple teaspoons of the blueberry sauce. Then I repeated the process ending with the blueberry sauce on top. I let the parfaits chill in the fridge for an hour and then my husband and I dug in. Oh. My. Goodness! They are so good!!!

When your spoon goes in you get a little bit of each layer making it the ultimate bite. You get the crunchy texture of the graham crackers, the creamy sweet vanilla cheesecake, and the sweet and slightly tart flavor of those beautiful juicy blueberries. Honestly I would have to say this is one of the best desserts I’ve made lately. I love that it’s lower in fat and calories and you truly can’t tell! My husband didn’t detect the healthierness (I like to make up words) of this dessert and I swear he is the king of picking up on if something is low fat or healthy! So what are you going to do this weekend? Let me tell you! You are going to go buy some blueberries and whip up these amazing Blueberry Cheesecake Parfaits, and since they are healthier than the average cheesecake, go ahead and have two of them!

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Blueberry Cheesecake Parfaits

Yield: 4 parfaits

Prep Time: 15 minutes

Cook Time: 5 minutes

Inactive Time: 1 hour

Total Time: 1 hour 20 minutes

Sweet, no bake, blueberry cheesecake parfaits are the perfect summer dessert!

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Ingredients

For the Graham Cracker Layer

• 5 low fat honey graham crackers, crushed into crumbs

For the Blueberry Sauce

• 1 cup fresh blueberries
• 1 T. granulated sugar
• 1 t. cornstarch
• Zest of a small lemon
• Juice of 1/2 a small lemon

For the Cheesecake Layer

• 4 oz. low fat cream cheese, softened
• 1/2 cup plain non fat Greek yogurt
• 1/4 cup granulated sugar
• 1 t. vanilla bean paste (or vanilla extract)
• Juice of 1/2 a small lemon

Instructions

For the Graham Cracker Layer

1. Place the graham crackers in a freezer bag and use a rolling pin or your hands to crush them into crumbs.

For the Blueberry Sauce

1. In a small saucepan over medium heat add all of the blueberry sauce ingredients.
2. Bring the blueberries to a boil and then mash them with a potato masher.
3. Turn the heat down to medium low and let the sauce simmer for several minutes until it starts to thicken.
4. Remove from the heat and let the sauce cool before layering in the parfait.

For the Cheesecake Layer

1. In an electric mixer or with a hand mixer, add all of the cheesecake layer ingredients.
2. Beat the ingredients with the whisk attachment until they are smooth and creamy (about 2-3 minutes).

Assembling the Cheesecake Parfaits

1. Place a tablespoon of the graham cracker crumbs in the bottom of (4) 4 ounce mason jars.
2. Using a pastry bag or spoon add approximately 2 tablespoons of the cheesecake mixture on top of the graham cracker crumbs.
3. Spoon a couple teaspoons of the blueberry sauce on top of the cheesecake mixture.
4. Repeat the process again with another layer of graham cracker crumbs, cheesecake, and ending with blueberry sauce on top.
5. Sprinkle the top with extra graham cracker crumbs and fresh blueberries.
6. Chill the parfaits for about an hour before serving.