Creamy Blueberry Cheesecake Parfait Cups
A quick and easy no-bake summer dessert combining creamy cream cheese, whipped cream, fresh blueberries, and graham cracker crumbs for a light yet indulgent treat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 8 oz (225 g) cream cheese, softened
- 1 cup (240 ml) heavy whipping cream, chilled
- ½ cup (100 g) granulated sugar
- 1 tsp (5 ml) vanilla extract
- 1 ½ cups (225 g) fresh blueberries
- 1 cup (100 g) graham cracker crumbs
- Lemon zest from 1 lemon (optional)
Instructions
- Soften the cream cheese by letting it sit at room temperature for about 30 minutes.
- Rinse and gently pat dry the fresh blueberries. Optionally toss a few with a teaspoon of sugar and lemon zest to macerate for 10 minutes.
- Make graham cracker crumbs by crushing about 1 cup of graham crackers until fine but still a bit crunchy.
- Whip the chilled heavy cream in a large bowl using an electric mixer on medium speed until soft peaks form (3–5 minutes).
- Beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy (2–3 minutes by hand or 1–2 minutes with mixer).
- Gently fold the whipped cream into the cream cheese mixture using a spatula until fully combined and smooth.
- Assemble the parfaits by layering graham cracker crumbs, cream mixture, and blueberries in serving glasses, repeating layers until almost full, finishing with blueberries and crumbs on top.
- Chill the parfait cups in the refrigerator for at least 1 hour before serving.
- Serve chilled and enjoy within 24 hours for optimal freshness.
Notes
If cream cheese is lumpy, soften with a 10-second microwave zap without melting. Whip cream to soft peaks to avoid graininess or butter formation. Fold gently to keep mixture airy. Use fresh blueberries for best texture; if using frozen, thaw and drain well. Assemble just before chilling to keep layers neat. For gluten-free, substitute graham crackers with almond flour or gluten-free crumbs. For lighter version, blend half cream cheese with Greek yogurt and reduce sugar.
Nutrition
- Serving Size: 1 parfait cup
- Calories: 250
- Sugar: 14
- Sodium: 150
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 18
- Fiber: 2
- Protein: 4
Keywords: blueberry cheesecake parfait, no-bake dessert, summer dessert, creamy parfait, easy dessert, blueberry dessert, cheesecake cups