No-Bake Blueberry Cheesecake Parfait
The blueberry compote adds a bright, slightly tangy fruit layer, while the whipped cheesecake cream keeps the dessert light and fluffy. Buttery graham crumbs provide the perfect contrast, giving every spoonful a delicious cheesecake-crust flavour..
This easy dessert is perfect for summer gatherings, dinner parties, holidays, brunches, or whenever you want an impressive dessert with minimal effort.
## Recipe Overview
**Prep Time:** 15 minutes
**Cook Time:** 5–6 minutes
**Chilling Time:** 30 minutes
**Total Time:** About 50 minutes
**Servings:** 2 large parfaits or 4 smaller cups
**Course:** Dessert
**Method:** No-Bake
## Ingredients
### Blueberry Layer
* 2 cups fresh blueberries, divided
* 2 tbsp granulated sugar or maple syrup
* 1 tbsp fresh lemon juice
* 1 tsp cornflour
* 1 tbsp cold water
### Cheesecake Cream Layer
* 8 oz (225 g) cream cheese, softened to room temperature
* ½ cup powdered sugar
* 1 tsp pure vanilla extract
* ½ tsp fresh lemon zest
* ¾ cup heavy whipping cream, whipped to stiff peaks
### Graham Cracker Crust Layer
* 1 cup graham cracker crumbs
* 2 tbsp unsalted butter, melted
* 1 tbsp brown sugar
## Instructions
### 1. Prepare the Blueberries
Start by dividing the blueberries.
Set aside **½ cup fresh blueberries** for layering and decorating the finished parfaits.
Place the remaining **1½ cups of blueberries** into a small saucepan.
Add the granulated sugar and fresh lemon juice. Place the saucepan over medium heat.
Cook for approximately 4–5 minutes, stirring occasionally. The blueberries will begin to soften, burst, and release their juices.
For a slightly chunkier compote, gently mash only some of the berries while leaving several pieces intact.
### 2. Thicken the Blueberry Compote
In a small bowl, combine the cornflour with 1 tablespoon of cold water. Stir until completely smooth.
Pour the slurry into the simmering blueberry mixture while stirring continuously.
Cook for approximately 1 minute, stirring constantly, until the blueberry mixture becomes glossy and slightly thickened.
Remove the saucepan from the heat.
Transfer the compote to a bowl and allow it to cool completely before assembling the parfaits.
**Important:** Don’t add hot compote to the cheesecake filling because it can soften or melt the cream layer.
### 3. Make the Graham Cracker Crust
Add the graham cracker crumbs, melted butter, and brown sugar to a small bowl.
Mix until the crumbs are evenly coated and the mixture resembles moist or wet sand.
Set aside.
If desired, place the mixture in the refrigerator for several minutes while preparing the cheesecake filling to help it firm slightly.
### 4. Prepare the Cheesecake Filling
Make sure the cream cheese is softened to room temperature.
Place the cream cheese in a mixing bowl.
Add the powdered sugar, vanilla extract, and fresh lemon zest.
Beat with a hand mixer until completely smooth and creamy. Scrape down the sides of the bowl as needed.
Continue mixing until there are no noticeable lumps.
### 5. Fold in the Whipped Cream
Whip the heavy cream separately until stiff peaks form.
Add the whipped cream to the cream cheese mixture.
Gently fold it in using a spatula rather than vigorously stirring.
The goal is to keep the mixture light, airy, and fluffy.
Once combined, transfer the cheesecake mixture to a piping bag. A spoon can also be used if you don’t have a piping bag.
### 6. Assemble the Parfaits
Use two tall dessert glasses for large parfaits or four smaller dessert cups.
Begin with a layer of fresh blueberries at the bottom of each glass.
Next, pipe or spoon a generous layer of cheesecake cream over the blueberries.
Add a layer of completely cooled blueberry compote.
Spoon the compote carefully so it remains visible against the inside of the glass. This creates attractive purple-blue streaks throughout the parfait.
Add a thick layer of buttery graham cracker crumbs.
Finish with another generous mound or swirl of cheesecake cream.
Sprinkle a few additional graham cracker crumbs over the top.
Finally, generously scatter the reserved fresh blueberries over the cheesecake cream.
### 7. Chill
Place the assembled parfaits in the refrigerator.
Chill for **at least 30 minutes** before serving.
This short chilling period allows the layers to settle and the flavours to blend together.
For a firmer, colder dessert, you can chill them longer.
### 8. Serve
Serve the parfaits cold, straight from the refrigerator.
For the prettiest presentation, keep the blueberry compote and cheesecake layers visible against the sides of the glass.
Add a few fresh blueberries immediately before serving if desired.
## Helpful Notes
### Use Softened Cream Cheese
Room-temperature cream cheese blends much more easily than cold cream cheese.
Cold cream cheese can leave small lumps in the cheesecake mixture, so allow it to soften before mixing.
### Cool the Compote Completely
This is one of the most important assembly tips.