I found a recipe for blueberry cheesecake parfaits in the current issue of All You. I was excited because the recipe used real ingredients, ones that I could easily use good ingredients to replicate. I know, these aren’t necessarily healthy but they are a much better option to have and enjoy for the holiday! I changed up just a few things in my version below.
I do not like baked cheesecake but I really like no bake cheesecakes. I’m so weird. I grabbed everything to make these and after making the regular blueberry parfait, I switched it up a little bit and ended up with one that is perfect for Memorial Day or the 4th of July.
You could make a tray of all blueberry, all strawberry and some with both blue berry and strawberry. I’m going to find some of those double shot glasses to make these in next time. These big portions are delicious, but very rich and could easily be shared.
Feel free to use all fresh fruit layers or you can put a few tablespoons of sugar on them like the original recipe calls for to create a more syrupy layer. Either way, you are in for a treat.
2 cups fresh blueberries
1 cup fresh strawberries, diced
1/4 cup sugar plus 1 tablespoon
8 oz organic cream cheese
1/2 organic sour cream
1 tsp lemon zest
1/4 tsp pure vanilla extract
4 sheets graham crackers, crushed
In a bowl take 1/4 cup of blueberries and smash with the back of a fork, mix with remaining blueberries and 1 tablespoon sugar. Set aside. In a large bowl, using a mixer, blend the cream cheese, sour cream, zest, remaining sugar and vanilla until light and fluffy.
In cups or shot glasses layer blueberries (about 2 tablespoons in a parfait cup), then a heaping spoonful of cream cheese mixture, spread down, then top with 1 tablespoon graham cracker crumbs. Follow with a layer of strawberries, more cream cheese and graham crackers. Layer one more time with blueberries, cream cheese and graham crackers and end with a single layer of strawberries on top.
Makes 4 large servings or 8 small. Enjoy!