Easy, No Bake Blueberry Cheesecake Parfait
No Bake Blueberry Cheesecake, the perfect dessert for right now, or to make ahead. This is a fantastic dessert for entertaining, because you can make these a few days ahead of time and not have to fuss in the kitchen when you have guests over! Not having guests over, no problem…make a few of these just for yourself!
The perfect summer time treat!
Have these Easy No Bake Cheesecakes ready and in the fridge. The perfect end of the day snack after a long hot day! These cool and refreshing parfaits will hit the spot!
This is the easiest cheesecake you will ever make! They are so good you will be wishing you made more…so go ahead, double the recipe!
Make this Blueberry Cheesecake recipe your own!
Here are some substitutions, to put your own spin on this recipe:
- Blueberry: Any fruit compote or jam will work wonderfully for this recipe. You can choose to make it homemade or you can buy any pre-made jelly, jam, or compote from the grocery store. However, I prefer homemade as it allows me to control the ingredients going into my food. Making a homemade compote is super easy, once you have made one, you’ll want to experiment with other flavors!
- Graham Crackers: For this recipe I only sprinkled a little on top. However, feel free to make a crust out of the graham cracker, or create layers throughout the parfait…a little on bottom, in the middle, and on top. I also liked using extra graham crackers as my spoon!
What you will you need to make this No Bake Blueberry Cheesecake
Equipment:
- Small Pot
- Heavy Spatula
- Blender
- Cheese Grated or Zester
- Zip Lock Bag
- 2 Smaller Serving Glasses or Ramekins
Ingredients:
Blueberry Cheesecake
- 1¼ cup Blueberries
- 2 tbsp Powdered Sugar
- 1 cup Cream Cheese, full fat
- 4 tbsp Almond Flour
- 1 Lemon, zest from one lemon
- 2 Low Fat Honey Graham Crackers, 2 full sheet, crumbled
Topping
- 2 Low Fat Honey Gram Crackers, 2 full sheet, crumbled
How to make this Easy, No Bake Blueberry Cheesecake
Instructions:
- In a small pot combine blueberries and powdered sugar. Turn the heat to medium low. Cook for 2-3 minutes stirring often until the blueberries begin to get warm and start softening.
- Using a heavy spatula smash your blueberries against the bottom and sides of your pot. Do this for a few minutes until you have a lumpy jam consistency. Then turn the heat off and allow the blueberry compote to cool, about 10 minutes
- While the bluberries are cooling, add the cream cheese, almond flour, and lemon zest to a blender.
- Once the bluberries have cooled pour them into the blender. Then blend all ingredients until smooth, about 1 minute.
- Spoon equal amounts for blueberry mixture into your serving glasses or ramekins.
- Top with crumbled graham crackers and a few additional blueberries.
- Place in the fridge to allow to set up for a minimum of 30 minutes before serving.
Tip:
To make things easier and less messy. You could scoop your blueberry cheesecake mix into a zip lock bag. A Zip lock bag will allow you to control where your mixture, preventing it from making a mess. Close the zip lock bag, but not squishing the blueberry cheesecake all the way down into the corners. Next, cut the tip off one of the bottom corners of your zip lock bag. Making a hole in the bag about ½ inch in diameter. Now sqeeze your blueberry cheesecake filling into your serving dish, squeezing half into your first glass, then do the same thing in the second glass.
Notes For Meal Planning:
This is a fantastic dessert to make ahead. You can make this dessert up to 4 days in advance if storing in the fridge.
Notes for Meal Prep and Storage:
- Room Temp Storage: Because this recipe is made with dairy, you will want to keep this dessert stored in the fridge until serving. Cheesecake should not be left out in room temperature for more than 1 hour. Soft cheese at room temperature can spoil quickly.
- Fridge Storage: These blueberry cheesecake parfaits can go straight into the fridge once it is made. In the fridge this recipe will last 3-4 days.
- Freezer Storage: No bake cheesecake is freezer friendly. Once the blueberry cheesecake has set up in the fridge, these desserts can be frozen. Wrap each individual cheesecake in plastic wrap and tinfoil. In the freezer these cheesecakes will last 2-3 months. Defrost overnight in the fridge.
Tip:
If you plan to freeze, wait to add your crumbled gram cracker topping until you actually plan to serve and eat your no bake blueberry cheesecake.
Notes For Counting Macros:
Typically my recipes include information on how you can adjust the recipe to fit your individual macro goals. However, with this blueberry cheesecake recipe that is a little tricky.
When it comes to baking or specialty desserts, making adjustments to the ingredients can cause a number of things to happen: Things may not rise, or rise too much. Consistency could become too dense, or too soft. Texture might become rubbery, instead of chewy. When it comes to cheesecake, that is the case, making too many adjustments to the ingredients will cause the consistency to not be cheesecake. You will either end up with pudding, or more of a cake.
Therefore, I suggest leaving this recipe as is and if you need to make adjustments to fit your macros, adjust the portion size instead of the ingredients.
Easy No Bake Blueberry Cheesecake
Equipment
- Small Pot
- Heavy Spatula
- Blender
- Cheese Grated or Zester
- Zip Lock Bag
- 2 Smaller Serving Glasses or Ramekins
Ingredients
- 1¼ cup Blueberries
- 2 tbsp Powdered Sugar
- 1 cup Cream Cheese full fat
- 4 tbsp Almond Flour
- 1 Lemon zest from one lemon
- 2 Low Fat Honey Graham Crackers 2 full sheet, crumbled
Instructions
- In a small pot combine blueberries and powdered sugar. Turn the heat to medium low. Cook for 2-3 minutes stirring often until the blueberries begin to get warm and start softening.
- Using a heavy spatula smash your blueberries against the bottom and sides of your pot. Do this for a few minutes until you have a lumpy jam consistency. Then turn the heat off and allow the blueberry compote to cool, about 10 minutes
- While the bluberries are cooling, add the cream cheese, almond flour, and lemon zest to a blender.
- Once the bluberries have cooled pour them into the blender. Then blend all ingredients until smooth, about 1 minute.
- Spoon equal amounts for blueberry mixture into your serving glasses or ramekins. Or scoop your blueberry cheesecake mix into a zip lock bag. A Zip lock bag will allow you to control where your mixture goes inside of your serving glass, preventing it from making a mess.Closing the zip lock bag, but not squishing the blueberry cheesecake all the way down into the corners.’ Next, cut the tip off one of the bottom corners of your zip lock bag. Making a hole in the bag about ½ inch in diameter.’ Now sqeeze your blueberry cheesecake filling into your serving dish, squeezing half into your first glass, then do the same thing in the second glass.
- Top with crumbled graham crackers and a few additional blueberries.
- Place in the fridge to allow to set up for a minimum of 30 minutes before serving.
Macro Nutrition
Questions Often Asked:
Yes, once a cheesecake has had time to set-up in the fridge you can freeze it. You will want to wrap the cheesecake in plastic and then tin foil. Cheesecake will last in the freezer for up to 3 months.
This does depend on the ingredients. Using heavy whipping creams will require longer than a recipe made with cream cheese. A cream cheese based cheesecake will set up in as little as 30 minutes, although it’s best after 4 hours. A heavy cream based cheesecake will need a minimum of 6-8 hours. I always recommend over night.
No, cheesecake should really not be left out for more than 1 hour. Being the the majority of the ingredients are dairy based, the cheesecake can spoil quickly.
