No-Bake Cheesecake Parfaits with Fresh Berries
No-bake cheesecake parfaits combine a light cream cheese and Greek yogurt filling with fresh blueberries, raspberries, and vanilla wafer crumbs for an easy make-ahead summer dessert.
Servings: 4 servings
Ingredients
- 1 pint blueberries
- 1 tablespoon granulated sugar
- 8 ounces cream cheese (reduced-fat or regular) softened
- 3/4 cup vanilla Greek yogurt
- 1/2 teaspoon vanilla extract
- 2 tablespoons confectioners' sugar
- 1/4 cup crumbled vanilla wafers
- 1/2 pint raspberries
Instructions
- Place the blueberries in a small bowl, sprinkle with the granulated sugar, toss gently to coat, and set aside while you prepare the filling.
- In a separate mixing bowl, combine the cream cheese, Greek yogurt, vanilla extract, and confectioners' sugar. Beat with an electric mixer until the mixture is smooth and creamy.
- Divide the cheesecake mixture evenly among 4 parfait glasses, reserving about 2 tablespoons for the final topping. Cover and refrigerate for 20 minutes to allow the filling to firm slightly.
- Sprinkle half of the vanilla wafer crumbs over the chilled cheesecake mixture.
- Divide the raspberries and sugared blueberries among the parfaits, then top each with a small dollop of the reserved cheesecake mixture.
- Finish with the remaining vanilla wafer crumbs. Cover loosely and refrigerate for at least 1 hour before serving.
Notes
Make Ahead: The cheesecake filling can be prepared and portioned into the parfait glasses up to 1 day ahead. Refrigerate until ready to serve, then add the cookie crumbs and berries about an hour before serving so the crumbs stay crisp.
Nutrition
Calories: 307 | Total Fat: 11g | Cholesterol: 32mg | Sodium: 246mg | Carbohydrates: 46g | Fiber: 7g | Sugar: 32g | Protein: 10g