Description
Creamy and light, these No Bake Lemon Blueberry Cheesecake Parfaits are a perfect make-ahead dessert.
Ingredients
Units
Scale
- 3 cups frozen wild blueberries
- 6 tablespoons lemon juice
- 6 tablespoons honey
- 1.5 cups cottage cheese
- 1/2 cup Greek yogurt
- 2 teaspoons lemon zest
- 1/2 cup heaving whipping cream
- 213 grams graham cookies (such as Annie's Bunny Grahams)
Instructions
- Make the blueberry compote. In a medium saucepan, combine the frozen wild blueberries, 2 tablespoons of lemon juice, and 2 tablespoons of honey over medium heat. Bring the mixture to a simmer and cook for about 10 minutes, stirring frequently. Use a potato masher or the back of a spoon to mash the berries until the compote is saucy and jammy. Remove from heat and let it cool completely—it will thicken up as it cools.
- Blend the cheesecake layer. Add 1½ cups of cottage cheese to a blender and process until completely smooth—no lumps! Then add the ½ cup of plain Greek yogurt, 4 tablespoons of lemon juice, 4 tablespoons of honey, and 2 teaspoons of lemon zest. Blend until everything is fully combined and creamy. Set aside.
- Whip the cream. Pour the heavy whipping cream into a large bowl and whip until stiff peaks form (about 5 minutes). Gently fold in the cottage cheese mixture until just combined. Try not to overmix—you want to keep it light and fluffy!
- Prepare the graham crumbs. Break down the 213 grams of honey graham cookies into fine crumbs using a blender, food processor, or by placing them in a sealed bag and crushing with a rolling pin. Set a small amount of crumbs aside to sprinkle on top as a garnish.
- Assemble the parfaits. Choose your serving size: use 4 larger 12-oz cups for generous servings, or 8 smaller 6-oz cups if you’re feeding a crowd (or practicing portion control!). Divide most of the graham crumbs evenly among the bottoms of the cups.
- Layer it up. Spoon half of the cheesecake mixture over the graham crumb layer in each cup. Add an even layer of the cooled blueberry compote on top of that. Finish with the remaining cheesecake mixture as the final layer.
- Finish and serve. Just before serving, sprinkle the reserved graham cracker crumbs over the top of each parfait. Dig in and enjoy!
Notes
Recommended:
I used these small glass bowls with lids for this recipe for smaller portions.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Dessert
- Method: blender
- Cuisine: American
Nutrition
- Serving Size: 6 ounces
- Calories: 261
- Sugar: 22 grams
- Fat: 6.2 grams
- Saturated Fat: 2.7 grams
- Carbohydrates: 44 grams
- Fiber: 4 grams
- Protein: 8 grams