Blueberry Cheesecake Parfait
A delightful dessert featuring layers of creamy cheesecake, sweet-tart blueberries, and a crunchy digestive biscuit base, perfect for any occasion.
Ingredients
Blueberry Layer
- 400 g frozen blueberries These sweet, juicy gems bring a burst of color and flavor.
- 2 tablespoons lemon juice Adds a zesty brightness that complements the sweetness.
- 2 tablespoons sugar Enhances the natural sweetness of the blueberries.
Biscuit Base
- 125 g digestive biscuits The perfect crunch and a slight caramel flavor.
- 42 g unsalted butter, melted Binds the biscuit base, adding richness.
Cheesecake Filling
- 180 g white chocolate Provides a smooth, decadent layer.
- 125 ml whipping cream Lightens and aerates the cheesecake for a fluffy texture.
- 250 g low-fat cream cheese, softened Forms the creamy backbone of the filling.
- 125 ml low-fat sour cream, room temperature Adds a tangy depth that balances sweetness.
- 1 teaspoon vanilla extract Offers a warm aroma enhancing the flavor.
Instructions
Preparation
- In a medium saucepan, combine the frozen blueberries, lemon juice, and sugar. Cook over medium heat for 5-7 minutes until the blueberries soften and thicken into a syrup.
- Remove from heat and let cool.
Make the Biscuit Base
- Crush the digestive biscuits in a food processor until finely crushed. Mix in the melted butter until the mixture resembles wet sand.
- Divide the mixture among serving glasses or jars, pressing down to form an even layer. Refrigerate.
Prepare the Cheesecake Filling
- Melt the white chocolate over a double boiler or in the microwave, stirring until smooth. Let cool slightly.
- In a bowl, beat the cream cheese, sour cream, and vanilla until smooth. Add melted white chocolate and mix well.
Whip the Cream
- Whip the cream in a separate bowl until stiff peaks form. Gently fold into the cream cheese mixture until combined.
Assemble the Parfaits
- Layer the cheesecake mixture over the biscuit base in serving glasses, followed by a layer of the blueberry mixture. Repeat these layers, finishing with blueberries on top.
Chill the Parfaits
- Cover the parfaits and chill in the refrigerator for at least 2 hours before serving.
Notes
Fresh blueberries can be used instead of frozen. You can add crushed nuts or granola for texture. This dessert can be made a day in advance and stored in the refrigerator.