No Bake Berry Cheesecake Parfaits
No Bake Berry Cheesecake Parfaits are a lightened up no bake cheesecake filling layered with strawberry and blueberry sauce. Add some graham crumbs, and you get your favorite cheesecake flavors without the fuss!
I can hardly believe it, but Major League Baseball is back on Monday! If you’ve followed me for a while, you know I’m going to do something geeky with food regarding my favorite team, the L.A. Dodgers.
And I made this silly logo out of blueberries that I’m reusing and recycling this year:
I’m really excited about a new season starting, because if you follow baseball, you know what happened. The Dodgers had a great season, and were in first place in N.L. West for most of it. Our arch-rivals, the dreaded Giants were on the skids, but made it into the playoffs.
I dreaded the possibility of what could happen, and it did. The Dodgers were out in the first round of the playoffs, and the wild card Giants somehow got on a huge roll and barreled through everybody and won the World Series. UGH. Any Dodger fan was devastated — it was the worst possible outcome. It couldn’t have ended any worse. 🙁
That means this season can only be better right? 🙂 GO BLUE!
Alright, enough of that. Let’s talk cheesecake! I was all over the place trying to figure out something to do for opening day, and I realized that baseball is the national pastime, which brought me to red, white, and blue. And blue of course, is for my boys in blue. 🙂
I love no bake cheesecake, and normally make fruity dips with it. The filling here was adapted from my StrawberryGreek Yogurt Cheesecake Dip, and was layered with super easy strawberry and blueberry sauces.
To make this lighter, I combined 1/3 less fat neufchâtel cream cheese with 2% plain Greek yogurt, and some sugar — that’s it. So easy and soooo tasty.
As for the fruit, the berries I’ve been getting aren’t totally sweet yet, so I sliced the strawberries, tossed them with a little sugar, and left them to macerate at room temperature for about 1 hour. They were nice and sweet and syrupy. You could also make a compote out of them like the blueberries, but macerating them is just way to easy to pass up!
The blueberry compote takes all of 5 minutes, and I used frozen blueberries here. They thicken up as they cool, and they’re just amazing. When berries are at their peak, you can bypass the macerating and the compote, and just layer with fresh berries instead.
It’s not cheesecake without graham cracker crumbs, so those went in first. I didn’t toss them in melted butter or anything else because we are going a little lighter here, and it’s just not necessary. Dip your spoon all the way down into the bottom, pull up the graham crumbs with the luscious cheesecake filling and fruit, and it’s all good. 🙂
These No Bake Berry Cheesecake Parfaits are my welcome back to our national pastime, and my hopes for a better season for my Dodgers. Of course you don’t need to be a baseball fan to enjoy these…not in the least. They’re the perfect treat for spring and summer gatherings, picnics, or just because. We never really need a reason for cheesecake, do we?
For the blueberry sauce:
- 8 ounces fresh or frozen blueberries (thawed if frozen)
- 2 tablespoons granulated sugar
- 1/2 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 1/3 less fat neufchâtel cream cheese, softened
- 1/2 cup low fat plain Greek yogurt (I used 2%)
- 1/4 cup granulated sugar
- 1 tablespoon lemon zest
- 1/2 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!
- I 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.