Blueberry Cheesecake Parfait
A delightful dessert combining creamy cheesecake and tart blueberries, beautifully layered for a stunning presentation.
Ingredients
Blueberry Layer
- 400 g frozen blueberries Bursting with juicy flavor
- 2 tablespoons lemon juice Adds a zesty kick
- 2 tablespoons sugar Sweetness to balance tartness
Biscuit Base
- 125 g digestive biscuits Crispy cookies for a delightful base
- 42 g unsalted butter, melted Binds the biscuit base
Cheesecake Filling
- 180 g white chocolate Enhances the luxurious feel
- 125 ml whipping cream For light, airy texture
- 250 g low-fat cream cheese, softened Essential creamy base
- 125 ml low-fat sour cream, room temperature Adds tanginess
- 1 teaspoon vanilla extract Infuses with aromatic sweetness
Instructions
Prepare the Blueberry Layer
- Place the frozen blueberries in a saucepan over medium heat. Add lemon juice and sugar.
- Cook for 5-7 minutes, stirring occasionally until the blueberries release their juices and the mixture thickens.
- Remove from heat and let cool to room temperature.
Make the Biscuit Base
- Crush the digestive biscuits in a food processor or a zip-lock bag with a rolling pin until fine.
- Mix the crushed biscuits with the melted butter until well combined.
- Press the mixture into the bottom of serving glasses or jars to form a solid base.
Prepare the Cheesecake Filling
- Melt the white chocolate gently in the microwave or over a double boiler until smooth.
- In a large mixing bowl, combine cream cheese, sour cream, and vanilla extract, mixing until creamy.
- Add the melted white chocolate to this mixture and stir until fully incorporated.
Add Whipped Cream
- In a separate bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the cheesecake mixture using a spatula, avoiding deflating the whipped cream.
Assemble the Parfaits
- Spoon a layer of the cheesecake filling over the biscuit base in each glass.
- Follow with a layer of the blueberry mixture.
- Repeat the layers until the glasses are filled, finishing with a layer of the cheesecake filling.
Chill
- Cover the parfaits with plastic wrap and refrigerate for at least 2 hours before serving.
Garnish & Serve
- Before serving, garnish with fresh blueberries and a dollop of whipped cream.
Notes
For variations, you can use honey or maple syrup instead of sugar, or layer different fruits such as strawberries or raspberries.