Ingredients
– 1 sleeve graham crackers (9 full graham crackers) or 1 1/2 cups graham cracker crumbs for the base layer
– 1/4 cup white sugar to mix with the graham crackers
– 6 tablespoons melted unsalted butter to bind the graham cracker layer
– 8 ounces full-fat cream cheese, room temperature for the creamy filling
– 1/2 cup full-fat sour cream or vanilla Greek yogurt for a smooth, tangy addition
– 3 tablespoons heavy cream to lighten up the filling
– 3/4 cup confectioners’ sugar to sweeten the cheesecake mixture
– 1 teaspoon vanilla extract for a hint of warmth in the filling
– 2 cups fresh blueberries for the fruity topping
– 1/3 cup granulated sugar to cook with the blueberries
– 1 teaspoon lemon juice to brighten the blueberry flavor
– 1/2 teaspoon unsalted butter to help with the blueberry reduction
Instructions
1-Gathering and Preparing Ingredients: First off, wash those 2 cups of fresh blueberries and measure out your 8 ounces of cream cheese and other goodies. Getting organized means you won’t be scrambling midway, kind of like lining up your tools before mixing a perfect cocktail. I remember the first time I tried this; I skipped this step and ended up with a messy counter lesson learned!
2-Gathering and Preparing Ingredients: Next, soften the cream cheese to room temperature so it blends smoothly; nobody wants lumps in their dreamy filling. In a bowl, mix the 8 ounces of cream cheese with 1/2 cup of sour cream or Greek yogurt until it’s nice and creamy. Gradually stir in 3/4 cup of confectioners’ sugar, then add 3 tablespoons of heavy cream and 1 teaspoon of vanilla extract for that irresistible fluffiness.
3-Cooking the Blueberry Filling: Now, for the star of the show your blueberry layer. In a medium saucepan over medium-high heat, combine the 2 cups of fresh blueberries, 1/3 cup of granulated sugar, and 1 teaspoon of lemon juice. Stir gently until it starts bubbling at the edges, then lower the heat and keep stirring. Add in 1/2 teaspoon of unsalted butter to cut down on foaming, and cook for 15-20 minutes until it thickens to about 1 cup. Let it cool or pop it in the fridge to chill faster trust me, patience here pays off with a burst of flavor.
4-Cooking the Blueberry Filling: While that’s cooling, whip up your graham cracker base by mixing 1 sleeve of graham crackers (or 1 1/2 cups crumbs), 1/4 cup of white sugar, and 6 tablespoons of melted butter until it’s coarse and sandy. Don’t pack it too tight when you layer it; we want that nice crunch.
5-Assembling and Chilling: Time to build your masterpiece! In 4-6 glasses, start with 4-5 tablespoons of the graham cracker mix and press it down gently. Add about 3 tablespoons of your cheesecake filling and smooth it out, then spoon on 2 tablespoons of the chilled blueberry mix. Repeat the layers for that double goodness, and cover everything loosely before chilling for at least 3 hours. Oh, and if you’re hosting, this is where you can get creative like I once did when I added a extra twist for a party and wowed everyone.
Last Step:
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🫐 Use fresh blueberries for best texture and flavor; avoid frozen.
🧀 Ensure cream cheese is room temperature to avoid lumps.
🧈 Butter in blueberry reduction helps control foaming but is optional.
- Prep Time: 30 minutes
- Chilling Time: 3 hours
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 parfait