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