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Easy Lemon Blueberry Cheesecake Parfaits


  • Author: Amy
  • Total Time: 10 minutes
  • Yield: 4-6 1x
  • Diet: Vegetarian

Description

These quick and easy Lemon Blueberry Cheesecake Parfaits are literally the best no-bake dessert. Light and creamy made with sweet and tart blueberry filling layered with fluffy lemon whipped cream-cheese 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!


Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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!
  4. 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. 
  5. 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.
  • To store this cheesecake dessert, 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 1/2 cup maple syrup or sugar to a saucepan and whisk and stir until smooth. Add 2 cups of blueberries, 1/2 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: 10
  • Category: Healthy Desserts
  • Method: No-Bake
  • Cuisine: American

Keywords: lemon blueberry cheesecake, lemon cheesecake, cheesecake, no bake