Blueberry Cheesecake Parfait

Blueberry Cheesecake Parfait

Prep time: 15 mins | Chill time: 30 mins | Servings: 4

Ingredients

The Crust:

• 1 cup graham cracker crumbs

• 2 tbsp melted butter

The Cheesecake Filling:

• 8 oz (225g) cream cheese, softened

• 1/2 cup powdered sugar

• 1 cup heavy cream, whipped

• 1 tsp vanilla extract

The Blueberry Layer:

• 2 cups fresh or frozen blueberries

• 2 tbsp sugar

• 1 tbsp lemon juice

Instructions

1. Prepare the Blueberries: In a small saucepan, combine blueberries, sugar, and lemon juice. Simmer over medium heat for 5–8 minutes until the berries burst and the sauce thickens slightly. Let it cool completely.

2. Make the Crust: Mix graham cracker crumbs and melted butter in a small bowl until it looks like wet sand.

3. Cream the Cheese: In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Fold in the vanilla extract.

4. Fold in Cream: Gently fold the whipped heavy cream into the cream cheese mixture until light and airy.

5. Assemble the Parfaits: * Spoon a layer of the graham cracker mixture into the bottom of 4 glass jars or ramekins.

   • Add a thick layer of the cheesecake filling.

   • Spoon the cooled blueberry sauce over the top.

   • Repeat the layers if your jars are tall enough.

6. Chill: Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

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