Place the blueberries in a small mixing bowl, sprinkle with the granulated sugar, toss to coat, and set aside.
Place the cream cheese, yogurt, vanilla, and confectioner's sugar in a separate bowl and beat with an electric mixer until smooth and creamy. Reserve 2 tablespoons of the cream cheese mixture for topping the parfaits and divide the remainder between 4 serving glasses. Cover and refrigerate for 20 minutes to firm.
Once the parfaits have chilled, sprinkle half of the crumbled vanilla wafers over the tops. Add raspberries, blueberries, and a dollop of the reserved cream cheese mixture, then top with the remaining cookie crumbles.
Cover and refrigerate for at least 1 hour before serving.
Tips for Making This Recipe
Shopping tip: Look for berries that are intact and free from mold. Both blueberries and raspberries should be kept refrigerated at all times. Use raspberries within two days. Blueberries will keep up to five days.Make-ahead tip: If you plan to make these parfaits in advance, wait until just before serving before adding the berries to prevent their juices from seeping in and staining the cheesecake filling.