Nothing’s more American — or non-partisan! — than a red, white & blue cheesecake in a jar. While these “No Bake Berry Cheesecake Parfaits” by Flavor the Moments are perfect to eat in front of a TV, you may find yourself downing a few quietly in the kitchen.
There will be no disagreement about this: the parfaits are as easy to make as they are to consume. As Marcie of Flavor the Moments writes, the parfaits “are lightened up cheesecake filling layered with strawberry and blueberry sauces with a graham cracker crumb base. It’s your favorite cheesecake flavors without the fuss!”
Makes 4-6 servings, depending on size of serving dishes
For the blueberry sauce:
8 ounces fresh or frozen blueberries (thawed if frozen)
2 tablespoons granulated sugar
½ tablespoon fresh lemon juice
2 teaspoons cornstarch
For the strawberries:
8 ounces fresh strawberries, hulls removed and sliced
1 tablespoon sugar
For the cheesecake filling:
8 ounces ⅓ less fat neufchâtel cream cheese, softened
½ cup low fat plain Greek yogurt (I used 2%)
¼ cup granulated sugar
1 tablespoon lemon zest
½ cup graham cracker crumbs
fresh berries, more graham cracker crumbs, or whipped cream for topping, optional
Prepare the blueberries:
Place the blueberries, sugar, lemon juice and cornstarch in small saucepan. Cook over medium low heat until the berries have softened, and the liquid begins to thicken, about 5 minutes. Remove from heat and allow to cool. The mixture will thicken as it cools.
Prepare the strawberries:
Place the sliced strawberries and sugar in a small bowl and toss to combine. Let stand at room temperature for about 30 minutes to one hour, or until the berries are softened and syrupy.
Prepare the cheesecake filling:
Beat the cream cheese in a medium bowl with a mixer on medium speed until creamy, about 1 minute. Add the Greek yogurt, sugar, and lemon zest, and beat until combined.
Assemble the parfaits:
Divide the graham cracker crumbs evenly between 4-6 serving dishes, jars, or wine glasses (how many parfaits you get depends on the size of the dish you’re using). Layer with cheesecake filling, alternating with the fruit fillings. Top with a dollop of cheesecake filling if there’s any left, or some whipped cream, additional fresh berries, and graham crumbs. Cover and chill for about 30 minutes or until serving time. Enjoy!
*Marcie used small Weck jars for these, which yielded 4 servings. If the berries are in peak season, using fresh blueberries and strawberries would be delicious as well! Instead of macerating the strawberries, you can cook them the same as the blueberries.
Store any leftover compote in an airtight container in the fridge for up to one week.
Photo by Flavor the Moments.