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Cheesecake and Blueberry Parfaits

Danelle MC
Course Dessert

Ingredients
  

FOR THE BLUEBERRY SAUCE

  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • 3 cups frozen blueberries
  • 1 teaspoon vanilla
  • Pinch of salt

FOR THE CHEESECAKE FILLING

  • 1 1/4 cups heavy cream
  • 8 ounces cream cheese softened
  • 1/2 teaspoon vanilla
  • 1/2 cup sugar

Instructions
 

  • In a medium saucepan, combine the sugar and cornstarch. 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 mixture is 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.