A Blueberry Parfait is literally the best no-bake dessert. It is Light and creamy made with sweet and tart blueberry filling layered with fluffy lemon whipped cream-cheese. All piled on top of a crazy good 3 ingredient crust that is so crunchy and delicious. This is a healthy dessert anyone can make and everyone will enjoy!
This no-bake 15 minute Lemon Blueberry Parfait recipe is so delicious and simple that anyone can make it. Even if you don’t cook, you can make this dessert. Promise! Dessert is a necessary splurge on occasion and this one is top notch!
I love a berry dessert of any kind like this Gluten Free Berry Crisp that is ALSO so super easy and simple.
One of the best features of this Lemon Blueberry parfait recipe is that you can make it in single serving jars and take it with you for a fun poolside treat or picnic. Plus with the combination of lemon, blueberries and a sweet cream cheese topping, you really cannot go wrong.
The simple no bake parfait crust
For the crust, I did not go with the traditional graham cracker crust because I really wanted to make this recipe slightly lighter and healthier. I opted for a combination of pecans and biscoff cookies which are one of my faves. You can also use Speculoos cookies for a gluten free option.
This combination really makes the crust pop in this parfait recipe. It also marry’s so well with the pop of blueberry and tart lemon flavors.
Why you’ll love this parfait recipe
- Quick and easy and can be made in 15 minutes!
- No baking required
- Simple ingredients but it tastes so decadent
- Healthy-ish since it is made with blueberries and greek yogurt
- The best cool and refreshing summer dessert!
- It stores great and can easily be made ahead of time!
Blueberry Parfait Ingredients
You only need a few simple ingredients to make theses delicious no bake parfaits with blueberries and yogurt. Here is what you will need:
- Greek yogurt + Cream cheese – just plain Greek yogurt and plain cream cheese make up the fluffy cheesecake-like layer.
- Blueberry Pie Filling – canned blueberry pie filling is convenient and brings a nice sweet berry flavor that takes these parfaits to a whole new level.
- Biscoff cookies – these cookies are the base of the parfait crust and are the perfect quick way to make a delicious crust in minutes. Use these cookies for a gluten free version.
- Pecans – give the crust a nice nutty flavor.
- Lemon – lemon juice + Lemon zest bring a bright burst of lemon flavor to the filling that pairs so beautifully with the blueberries.
- Melted butter – is used to form the buttery no bake crust.
- Maple syrup – to add a hint of sweetness
- Salt – is used to enhance all of the other flavors
How to make Lemon Blueberry Parfaits
You can easily make these no bake yogurt parfaits in 10 minutes.
- Make the Lemon Blueberry Filling – Use store-bought blueberry pie filling or homemade (see notes). Pour into a bowl and stir in the juice and zest of one lemon for a bright, tart flavor.
- Make the Crust – Add Biscoff cookies, pecans, and salt to a food processor. Pulse into fine crumbs, then blend in the melted butter until slightly coarse and crumbly.
- Whip the Lemon Cream Cheese Filling – Beat softened cream cheese until smooth. Add yogurt, maple syrup, and lemon juice, then mix until creamy. Fold in lemon zest for a light, fluffy filling.
- Assemble the Parfaits – Layer half the crust, blueberry filling, and cream cheese mixture into jars or glasses. Repeat layers, finishing with blueberry filling and a sprinkle of lemon zest.
- Serve – enjoy your n bake blueberry parfait right away, or chill for 1 hour (or overnight) for a cool, creamy dessert.
I really cannot get over how amazing these blueberry cheesecake parfaits came out! It is such a simple creamy and lush dessert that tastes like cheesecake but without all of the work. I love it!
Expert Tips
- For the blueberry filling, you can buy store bought blueberry pie filling or make your own. See the recipe notes on how to make your own. I have done it both ways but I find that when I am short on time, the store-bought worked out just as well as the homemade.
- To make the cream cheese filling a little lighter, use reduced fat cream cheese and low fat greek yogurt instead of the full-fat versions.
- The lemon flavor is key in this recipe so I recommend using fresh lemons. Plus it is so fun to zest the lemons and it adds the perfect tart and bright flavors to this cheesecake.
- To make this recipe sugar free. Use a sugar free blueberry pie filling or see recipe notes on how to make your own. Use stevia in place of the maple syrup in the cream cheese filling and use sugar free vanilla wafers for the crust. This will alter the flavor a bit but it will still be crazy good.
- To make this cheesecake gluten free you can swap the biscoff cookies with speculoos cookies.
- For serving I recommend that you use smaller glasses or jars since this dessert is quite decadent. I used 6 (8oz) mason jars and they were the perfect serving size.
Make ahead
You can easily make these lemon blueberry cheesecake parfaits ahead and build them the next day. To make ahead, make the crust and the cream cheese filling and store them in separate airtight containers and keep them in the refrigerator. When ready to assemble, mix the blueberry filling, grab the crust and cream cheese mixtures and layer.
You can also build these parfaits, cover and store them in the refrigerator overnight as well.
Storage
This cheesecake dessert stores best in airtight containers in the refrigerator. Mason jars make the perfect storage containers for this recipe if you are planning to make it ahead of time.
You can store this recipe for up to one day in the refrigerator, which makes it a wonderful make ahead dessert.
More No Bake Desserts
- Dairy Free Banana Ice Cream
- Dark Chocolate Covered Strawberries
- 3 Ingredient Blueberry Yogurt Clusters
- Date Cookies
- No Bake Peanut Butter Bars
- Greek Yogurt Dessert Bowls
Did you try this blueberry parfait recipe? If you did then please leave a rating and comment below, I would love to hear from you!
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Easy Lemon Blueberry Parfait
- Total Time: 15 minutes
- Yield: 4–6 parfaits 1x
- Diet: Vegetarian
Description
Blueberry yogurt parfaits are the best no bake dessert that everyone will love! Creamy layers of Greek yogurt cheesecake filling, layered with blueberries and a biscoff base crust that is so good! They come together in about 15 minutes and are a show-stopping dessert you MUST MAKE!
Ingredients
For the Blueberry Filling
- Store-bought blueberry pie filling (21 oz can or jar)
- The juice and zest of 1 lemon – about 1 tablespoon lemon juice and 1 teaspoon zest
For the cream cheese whipped filling
- 8 oz softened cream cheese
- 6 oz plain greek yogurt
- 3 tablespoons maple syrup
- The juice and zest of 1 lemon – about 1 tablespoon lemon juice and 1 teaspoon zest
For the crust
- 5 oz pecans
- 5 oz biscoff cookies or speculoos cookies (gluten free option)
- 3 tablespoons melted butter
- Pinch of salt
Instructions
- Prepare the lemon blueberry filling. Now you can take some help from the store on this one or make it from scratch, which I noted in the recipe notes. For the main recipe I used store-bought blueberry pie filling and added some lemon juice and zest to it for that nice tart finish. Simply open the jar or can, pour it into a mixing bowl and stir in the juice and zest of 1 lemon.
- Make the crust. Add the biscoff cookies, pecans and salt to a food processor and pulse on high until fully broken down into crumbs, then pulse while streaming in the melted butter. It should be course and crumbly.
- Whip the lemon cream cheese filling. Add the softened cream cheese to a medium size mixing bowl and whip it until creamy using a hand mixer. Add in the yogurt, maple syrup and lemon juice and mix with the hand mixer until smooth and creamy. Fold in the lemon zest. Such a delicious fluffy and creamy cheesecake filling with hints of lemon, yum!
- Build the cheesecake parfaits. Choose whatever jars or glasses you want to serve the parfaits in and evenly layer half of the crust into the jars or glasses, top with half of the blueberry filling and half of the cream cheese mixture. Repeat with the remaining crust and filling and then top with a little bit more of the blueberry mixture and some lemon zest if desired. For smaller servings, 6 (8oz) mason jars make the perfect vessel for this recipe.
- Serve. Eat these lemon blueberry cheesecake parfaits right away or cover and chill for an hour or overnight.
Notes
- For the blueberry filling, you can buy store bought blueberry pie filling or make your own. See the recipe note below on how to make your own. I have done it both ways but I find that when I am short on time, the store-bought worked out just as well as the homemade.
- To make the cream cheese filling a little lighter, use reduced fat cream cheese and low fat greek yogurt instead of the full-fat versions.
- The lemon flavor is key in this recipe so I recommend using fresh lemons. Plus it is so fun to zest the lemons and it adds the perfect tart and bright flavors to this cheesecake.
- To make this recipe sugar free. Use a sugar free blueberry pie filling or see recipe notes on how to make your own. Use stevia in place of the maple syrup in the cream cheese filling and use sugar free vanilla wafers for the crust. This will alter the flavor a bit but it will still be crazy good.
- Storage – keep it in an airtight container in the refrigerator for up to one day. See post for other make ahead and storage tips.
- To make this cheesecake gluten free you can swap the biscoff cookies with speculoos cookies.
- To make homemade blueberry pie filling – Add 2 tablespoons cornstarch and ½ cup maple syrup or sugar to a saucepan and whisk and stir until smooth. Add 2 cups of blueberries, ½ cup water, the juice of 1 lemon and bring it to a simmer for about 5 minutes to allow the blueberries to burst slightly and the sauce to thicken. Watch it so it doesn’t overflow. Stir it while it cooks until the sauce is nice and thick. Remove it from the heat, transfer it to a bowl or mason jar, cover and chill for 2 hours.
- For serving I recommend that you use smaller glasses or jars since this dessert is quite decadent. I used 6 (8oz) mason jars and they were the perfect serving size for this cheesecake recipe.
- Prep Time: 15 minutes
- Category: Healthy Desserts
- Method: No-Bake
- Cuisine: American
This dessert is luscious and fun to make. It’s a winner!!!!!