Ingredients
Crust Layer
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1 cup graham cracker crumbs (or digestive biscuits, crushed)
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3 tbsp melted butter
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1 tbsp sugar (optional)
Cream Layer
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8 oz (1 block) cream cheese, softened
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½ cup powdered sugar
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1 tsp vanilla extract
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1 cup heavy whipping cream (whipped to stiff peaks)
Blueberry Topping
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1 cup fresh or frozen blueberries
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2 tbsp sugar (or honey/maple syrup)
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1 tsp lemon juice
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1 tsp cornstarch + 2 tbsp water (optional, for thickening)
Garnish
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Extra fresh blueberries
Instructions
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Make Crust Layer
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Mix graham cracker crumbs, melted butter, and sugar until sandy.
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Press lightly into the bottom of jars or glasses.
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Prepare Cream Layer
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Beat cream cheese, powdered sugar, and vanilla until smooth.
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Fold in whipped cream to create a fluffy cheesecake mousse.
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Make Blueberry Topping
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In a small saucepan, heat blueberries, sugar, and lemon juice until berries burst.
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If desired, stir in cornstarch slurry and simmer until thickened. Let cool.
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Assemble Parfaits
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Layer crumbs, cheesecake filling, and blueberry topping in jars.
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Repeat layers if desired and finish with fresh blueberries on top.
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Chill & Serve
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Refrigerate for at least 1–2 hours before serving for best texture.
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Tips & Variations
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Swap graham crackers with crushed Oreos, Biscoff cookies, or almond flour for a keto version.
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Use strawberries, raspberries, or mixed berries instead of blueberries.
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Make ahead: parfaits keep well in the fridge for up to 3 days.
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