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Creamy No-Bake Cheesecake Parfaits with Blueberry Compote

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A quick and easy no-bake cheesecake parfait layered with a smooth cream cheese filling and a fresh blueberry compote, perfect for busy days or special occasions.

Ingredients

Scale
  • 8 ounces (225 grams) cream cheese, softened to room temperature
  • 1 cup (240 ml) heavy cream, cold
  • ½ cup (100 grams) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon zest, fresh
  • 2 cups (300 grams) blueberries, fresh or frozen
  • ¼ cup (50 grams) granulated sugar (for compote)
  • 1 tablespoon fresh lemon juice
  • 1 ½ cups (about 150 grams) graham crackers or digestive biscuits, crushed
  • 4 tablespoons (60 grams) unsalted butter, melted

Instructions

  1. Prepare the Crust: In a medium bowl, combine 1 ½ cups (150 grams) crushed graham crackers with 4 tablespoons (60 grams) melted unsalted butter. Mix well until the crumbs are evenly coated and hold together when pressed. Divide the mixture evenly into 6 serving glasses or jars, gently pressing down to form a firm base. This should take about 5 minutes.
  2. Make the Blueberry Compote: In a small saucepan over medium heat, add 2 cups (300 grams) blueberries, ¼ cup (50 grams) granulated sugar, and 1 tablespoon fresh lemon juice. Stir occasionally, letting the mixture simmer gently until the berries burst and the compote thickens, about 10-12 minutes. Remove from heat and let cool slightly; it will thicken more as it cools.
  3. Whip the Cream: In a clean mixing bowl, pour 1 cup (240 ml) cold heavy cream. Using an electric mixer, whip on medium-high speed until stiff peaks form, about 3-5 minutes. Be careful not to overwhip or it will turn grainy.
  4. Prepare the Cheesecake Filling: In another large bowl, beat 8 ounces (225 grams) softened cream cheese with ½ cup (100 grams) granulated sugar, 1 teaspoon vanilla extract, and 1 teaspoon fresh lemon zest until smooth and creamy, about 2-3 minutes. Gently fold in the whipped cream using a spatula, taking care to keep the mixture light and airy.
  5. Assemble the Parfaits: Spoon or pipe half of the cheesecake filling over the graham cracker base in each glass. Add a generous layer of blueberry compote on top of the cheesecake layer. Repeat with the remaining cheesecake filling and finish with a final dollop of blueberry compote. Refrigerate for at least 2 hours to let the flavors meld and the parfait firm up slightly.
  6. Serve: Garnish with fresh blueberries or a sprinkle of lemon zest right before serving, if desired. These parfaits keep well in the fridge for up to 3 days.

Notes

Let cream cheese soften at room temperature for 30 minutes before mixing to avoid lumps. Use cold heavy cream and a chilled bowl for better whipping results. Simmer blueberry compote until thickened to avoid runny layers. Refrigerate parfaits for at least 2 hours before serving to set properly. Can substitute coconut cream for dairy-free version and almond flour or gluten-free crackers for gluten-free crust.

Nutrition

Keywords: no-bake cheesecake, blueberry compote, parfait, easy dessert, quick dessert, no oven dessert, creamy cheesecake, summer dessert

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