Description
Creamy cheesecake and sweet blueberry sauce layered in pretty parfaits. A delightful dessert for any occasion!
Ingredients
Units
Scale
- 1/4 cups (60 ml) sugar
- 1 tablespoon cornstarch
- 1/2 cups (118 ml) water
- 1 tablespoon lemon juice
- 3 cups (710 ml) frozen blueberries
- 1 teaspoon vanilla
- Pinch of salt
- 1 1/4 cups (296 ml) heavy cream
- 227 g (8 oz) cream cheese
- 1/2 teaspoon vanilla
- 1/2 cups (118 ml) sugar
Instructions
- Combine sugar and cornstarch in a medium saucepan. Stir in water and lemon juice. Add frozen blueberries and stir to combine.
- Bring to a boil over medium-high heat, stirring frequently.
- Reduce to a simmer and cook for an additional 3-5 minutes, stirring often, until thickened.
- Cool completely.
- In a medium bowl, beat heavy cream with an electric mixer until stiff peaks form.
- In a separate bowl, beat cream cheese, vanilla, and sugar until smooth and fluffy.
- Fold in whipped cream.
- Cut the pound cake into small squares.
- Divide half of the cake between 6-8 small cups or parfait glasses.
- Pipe or spoon half of the cheesecake filling over the cake.
- Top with a few spoonfuls of blueberry sauce.
- Repeat once, ending with blueberry sauce.
- Garnish with fresh mint before serving, if desired.
Notes
- For a smoother cheesecake filling, ensure the cream cheese is softened to room temperature before beating.
- If you don’t have an electric mixer, you can whip the cream by hand, but it will require more effort and time.
- To make these parfaits ahead of time, prepare the blueberry sauce and cheesecake filling separately and assemble just before serving to prevent the cake from getting soggy.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 parfait
- Calories: 350
- Sugar: 35
- Sodium: 50
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 2
- Protein: 5
- Cholesterol: 40