Blueberry Cheesecake Parfaits


For the Cheesecake Filling:

  • 8 oz (1 cup) fat-free cream cheese
  • 6 oz (3/4 cup) fat-free Greek yogurt
  • 1/4 cup powdered sugar substitute (e.g., Stevia, erythritol)
  • 1 tsp vanilla extract

For the Blueberry Compote:-

  • 2 cups fresh or frozen blueberries
  • 1/4 cup water
  • 1/4 cup powdered sugar substitute (or to taste)

For Assembly:

  • 1 cup reduced-fat graham cracker crumbs
  • Fresh blueberries for garnish (optional)


  1. Prepare the Blueberry Compote:
    • In a saucepan, combine the blueberries, water, and powdered sugar substitute.
    • Cook over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens (about 10-15 minutes). Remove from heat and let it cool.
  2. Prepare the Cheesecake Filling:
    • In a mixing bowl, combine the fat-free cream cheese, fat-free Greek yogurt, powdered sugar substitute, and vanilla extract.
    • Mix until smooth and well combined.
  3. Assemble the Parfaits:
    • In serving glasses or jars, add a layer of graham cracker crumbs at the bottom.
    • Next, add a layer of the cheesecake filling.
    • Follow with a layer of the blueberry compote.
    • Repeat these layers until the glass is filled, ending with a dollop of the cheesecake filling on top.
  4. Garnish with fresh blueberries if desired.
  5. Chill in the refrigerator for at least 30 minutes before serving…
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