Introduction
There is something undeniably magical about a dessert that looks like it came from a high-end bistro but requires absolutely zero time in the oven. My name is Jason Griffith, and if there is one thing I’ve learned in my years of writing for ChefManiac.com, it’s that “no-bake” doesn’t have to mean “no-flavor.”
These No-Bake Blueberry Cheesecake Parfaits are the epitome of summer elegance. We are talking about layers of buttery digestive biscuit crumbs, a velvety white chocolate-infused cream cheese filling, and a homemade blueberry compote that provides a burst of tart freshness in every spoonful. Whether you are hosting a backyard BBQ or just looking for a sweet treat to end a long week, this recipe is a total game-changer.
Why I Love This Recipe
I am a huge fan of “set it and forget it” desserts. Similar to my Easy Ice Cream Sandwich Cake, this parfait allows you to do the prep work early so you can actually enjoy your guests.
What sets this specific recipe apart is the white chocolate. While many no-bake cheesecakes rely solely on sugar and gelatin, the white chocolate adds a structural stability and a rich, buttery undertone that pairs perfectly with the lemon zest and fresh berries. It feels sophisticated, yet it’s simple enough for a beginner to master.
Ingredients
Blueberry Sauce
- 400 g frozen blueberries (14 oz / approx. 2¾ cups)
- 2 tablespoons lemon juice (freshly squeezed is best)
- 2 tablespoons sugar (divided)
Cookie Crust
- 125 g digestive biscuits (4.4 oz)
- 42 g unsalted butter, melted (3 tablespoons)
Cheesecake Filling
- 180 g white chocolate (6.3 oz, finely chopped)
- 125 ml whipping cream (½ cup)
- 250 g cream cheese (8.8 oz, softened to room temperature)
- 125 ml sour cream (½ cup, room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- Pinch of salt
Garnish
- Fresh blueberries * Optional: A sprig of mint
Swaps and Notes
- The Crust: If you can’t find digestive biscuits, Graham crackers are an excellent 1:1 substitute. For a chocolatey twist, you could even use crushed cookies like those found in my No-Bake Oreo Cream Pie.
- The Berries: While the sauce uses frozen berries (which are more economical and create a better syrup), I always recommend fresh berries for the garnish to provide that “pop.”
- The Cream: Ensure your whipping cream is very cold before beating. However, your cream cheese and sour cream must be at room temperature to prevent the white chocolate from seizing and creating lumps.
List of Steps
1. Create the Blueberry Sauce
In a medium saucepan over medium-low heat, combine the frozen blueberries, lemon juice, and half the sugar. Bring to a gentle simmer. Cook for about 10 minutes, swirling occasionally, until the berries burst and the liquid thickens into a glossy syrup.
2. Melt the White Chocolate
Place your chopped white chocolate in a heatproof bowl. You can melt this over a double boiler (or place the bowl over the simmering blueberry sauce—just don’t let the bottom touch the water!). Stir until smooth and set aside to cool slightly.
3. Cool the Sauce
Transfer the thickened blueberry sauce to a wide bowl and place it in the refrigerator. Cooling it quickly is key to preventing the cheesecake layers from melting during assembly.
4. Prepare the Cookie Crust
Pulse the digestive biscuits in a blender until they reach a fine crumb consistency. Mix with the melted butter. It should feel like wet sand.
5. Whip the Cream
In a chilled bowl, whip the heavy cream until soft peaks form. Do not over-whip! Set this aside.
6. Create the Cheesecake Filling
In a separate large bowl, beat the softened cream cheese, the remaining sugar, sour cream, vanilla, lemon zest, and salt until completely smooth. Slowly stream in the melted white chocolate while mixing. Finally, gently fold in the whipped cream with a spatula to keep the mixture light and airy.
7. Layer the Parfaits
In 4 to 6 serving glasses, divide half of the cookie crumbs. Press down lightly. Use a piping bag (or a spoon) to add a layer of cheesecake filling.
8. Add the Blueberry Sauce
Spoon half of the cooled blueberry sauce over the cheesecake layer.
9. Repeat and Chill
Repeat the layers: crumbs, cheesecake, and the remaining blueberry sauce. Top with fresh blueberries. Refrigerate for at least 2 hours to allow the white chocolate to set the filling.
Tips for Success
- Piping is Key: For those clean, professional-looking layers, use a piping bag or a large Ziploc bag with the corner snipped off to add the cheesecake filling. It prevents the white cream from smearing against the glass.
- Don’t Rush the Chill: This dessert relies on temperature. If you try to eat it immediately, it will be delicious but soft. Two hours in the fridge gives it that classic cheesecake “bite.”
- Zest First: Always zest your lemon before juicing it. It’s much easier!
Serving Suggestions and Pairings
These parfaits are best served chilled. If you are looking for a complete “No-Bake” party spread, I recommend pairing these with a batch of 3-Ingredient Chocolate Chip Oatmeal Breakfast Cookies for the kids, or a glass of my Refreshing Blueberry Lemonade to lean into the berry theme.
For a larger gathering, these look beautiful served alongside a Big Family Banana Pudding, offering guests a choice between berry-tart and creamy-banana flavors.
Nutritional Information (Per Serving)
- Calories: 420 kcal
- Fat: 28g
- Carbohydrates: 38g
- Protein: 5g
- Sugar: 26g
Storage and Leftover Tips
You can store these parfaits in the refrigerator for up to 3 days. Make sure to cover the tops with plastic wrap to prevent them from absorbing any fridge odors. I do not recommend freezing these, as the texture of the sour cream and cream cheese can become grainy once thawed.
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Final Thoughts
I hope you love this No-Bake Blueberry Cheesecake Parfait as much as my family does. It’s a sophisticated, stress-free dessert that proves you don’t need an oven to create something spectacular.
Did you try this recipe? I’d love to hear your feedback! Leave a comment below or tag us on social media. Don’t forget to follow ChefManiac for more easy, crowd-pleasing recipes!
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