Creamy cheesecake filling, luscious blueberry sauce, and fluffy almond-flavored whipped cream are layered together for a beautiful no-bake dessert. Fresh blueberries and a buttery crumb topping finish each parfait.

Servings: 6 parfaits
Prep time: 20 minutes
Cook time: 8–10 minutes
Chill time: 1 hour
Total time: about 1½ hours

Ingredients

Blueberry Filling

3 cups fresh or frozen blueberries
¼ cup granulated sugar
1 tbsp lemon juice
1 tsp vanilla extract
1 tbsp cornstarch
2 tbsp water

Cheesecake Layer

8 oz (225 g) cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
½ cup heavy whipping cream

Almond-Flavored Whipped Cream

1 cup cold heavy whipping cream
2 tbsp powdered sugar
½ tsp almond extract
½ tsp vanilla extract

Crumb Topping

¾ cup graham cracker crumbs
2 tbsp melted butter
1 tbsp brown sugar

For Garnishing

1½ cups fresh blueberries
Extra graham cracker crumbs
Optional sliced almonds

Instructions

1. Make the blueberry filling

Place the blueberries, sugar, and lemon juice in a saucepan over medium heat.

Cook for 4–5 minutes, stirring occasionally, until the berries begin to burst and release their juices.

In a small bowl, whisk together the cornstarch and water until smooth.

Pour the slurry into the blueberries while stirring.

Cook for another 1–2 minutes, until the mixture thickens.

Remove from the heat and stir in the vanilla.

Transfer to a bowl and cool completely.

2. Make the cheesecake filling

Beat the softened cream cheese and powdered sugar together until smooth and creamy.

Add the vanilla.

Gradually add the heavy cream while beating.

Continue mixing for about 2–3 minutes, until the filling becomes fluffy and thick.

3. Make the almond whipped cream

Pour the cold heavy cream into a chilled mixing bowl.

Add powdered sugar, almond extract, and vanilla extract.

Beat with an electric mixer on medium-high speed until medium-stiff peaks form.

Don’t overbeat or the cream can become grainy.

4. Prepare the crumb topping

Combine graham cracker crumbs, melted butter, and brown sugar.

Mix until evenly coated.

For an extra-toasty flavor, spread the crumbs on a baking sheet and bake at 350°F (175°C) for 5–7 minutes.

Cool completely before assembling.

Assemble the Parfaits

Use 6 clear dessert glasses.

Layer 1

Add a spoonful of blueberry filling to the bottom.

Layer 2

Add a layer of cheesecake filling.

Layer 3

Sprinkle in some graham cracker crumbs.

Layer 4

Add another layer of blueberry filling.

Layer 5

Add another layer of cheesecake mixture.

Repeat the layers until the glasses are nearly full.

Top each parfait generously with almond-flavored whipped cream.

Finish with fresh blueberries and a sprinkle of graham cracker crumbs.

Add a few sliced almonds if desired.

Chill

Refrigerate the parfaits for at least 1 hour before serving.

For the best flavor and texture, serve them well chilled.

Tips for the Best Parfaits

Use room-temperature cream cheese:
It blends much more smoothly and prevents lumps.

Keep the blueberry mixture cool:
Don’t layer hot blueberry sauce with the cheesecake filling or the cream can soften.

Use cold whipping cream:
Cold cream whips faster and holds its shape better.

Don’t overbeat the whipped cream:
Stop as soon as firm, fluffy peaks form.

For beautiful layers:
Use a piping bag to add the cheesecake mixture and whipped cream. It makes the glasses much cleaner and more attractive.

Nut & Allergy Information

Contains tree nuts

The almond extract and optional sliced almonds make this recipe relevant for people with almond/tree-nut allergies.

If serving someone with a nut allergy, do not use almond extract or sliced almonds.

Dairy

Contains:

Cream cheese
Heavy whipping cream
Butter

Wheat/gluten

Graham cracker crumbs usually contain wheat.

For a gluten-free version, use certified gluten-free graham crackers.

Egg

The basic recipe is egg-free.

Nut-free version

Replace the almond extract with additional vanilla extract or a small amount of coconut-free, nut-free flavoring. Omit the sliced almonds.

Q&A

Can I use frozen blueberries?

Yes. Frozen blueberries work very well for the cooked blueberry layer. You can use fresh blueberries for the topping.

Can I use blueberry pie filling?

Yes. For a shortcut, prepared blueberry pie filling can replace the homemade blueberry mixture.

Can I make these sugar-free?

Yes. Use a suitable sugar-free sweetener in the blueberry filling, cheesecake layer, and whipped cream, and use a sugar-free graham-style crumb.

Can I make these with Greek yogurt?

Yes. Replace part of the cream cheese with thick Greek yogurt for a lighter, tangier filling.

Can I use mascarpone?

Absolutely. Replace some or all of the cream cheese with mascarpone for an especially rich and silky texture.

Can I make these ahead?

Yes. Assemble them, cover, and refrigerate for up to 24 hours. Add the final blueberries and crumb topping shortly before serving for the freshest appearance.

How long do they keep?

Store covered in the refrigerator for up to 3 days.

Can I freeze them?

Freezing isn’t recommended because the whipped cream and cheesecake filling can change texture after thawing.

Can I use strawberries instead?

Yes. Strawberries, raspberries, blackberries, or a combination of berries all work beautifully.

What if I don’t have almond extract?

Simply use 1 tsp vanilla extract instead. You’ll still have a delicious blueberry cheesecake parfait.

Can I make mini parfaits?

Yes. Use small shot glasses or mini dessert cups and make thinner layers. They’re perfect for parties and gatherings.

Can I use homemade whipped cream?

Definitely. Freshly whipped cream gives the dessert its best texture and flavor.