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Easy S’mores Brownies

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These easy s’more brownies combine two favorite desserts to create one irresistible treat. They feature a graham cracker layer, a super fudgy homemade brownie layer and a toasted marshmallow layer.

A delicious mashup

Two of my fav desserts: s’mores and brownies! What’s not to love about both?! Oh s’mores – the perfect summer campfire treat? That toasty, almost burnt gooey marshmallow sandwiched between melty chocolate and crunchy graham cracker. This dessert deserves love all year round!

Oh how I adore the classic brownie. I’m team fudgy! I want an ooey gooey brownie with rich, chocolate flavor.

Both of these desserts are perfect and delicious on their own. But together. Oh wow oh wow! Does it create something magic. A match made in dessert heaven!

These s’mores brownies might be the best thing I’ve ever created. A layer of a decadent, rich, super chocolatey brownie sandwiched between a honey graham cracker layer and toasty mini marshmallow layer. It’s the perfect treat!

Main Ingredients

Here’s the main ingredients needed to make these brownies:

  • graham crackers: I just layer mine on the bottom of the pan, which creates a graham cracker crust on the bottom of the brownie. You can use regular or even a gluten-free kind to keep this dessert completely gluten-free.
  • dark chocolate or semi-sweet chocolate: melted with the butter, it gives the brownies that rich, fudgy texture and bold chocolate taste. You can add a few extra on top for extra chocolate goodness.
  • butter: I’ve tested this recipe so many times and found butter provides the best fudgy texture, so its’ my fat of choice for these brownies. I use a high quality, salted grass fed kind (but a regular kind works too!)
  • coconut sugar: to keep these brownies on the lighter side, I use refined sugar free coconut sugar. It adds the perfect amount of sweetness!
  • eggs: 2 eggs and one egg yolk provide a nice, fudgy brownie! Make sure they are at room temp. so they best incorporate into the batter.
  • vanilla: provides extra natural sweetness.
  • almond flour: provides a nice texture and keeps these gluten-free.
  • dutch process cocoa powder: for extra chocolate flavor! I like my brownies with a super chocolate flavor, and these definitely deliver on that!
  • mini marshmallows: layered on top and toasted in the oven for that classic gooey marshmallow pull that truly makes a s’mores special.

How to make easy s’mores brownies

  • Prepare the pan. Pre-heat the oven to 350 degrees and grease and line an 8×8 pan with parchment paper.
  • Graham cracker layer. To make these brownies super easy, I simply line 9 graham cracker halves (so 3 whole graham crackers) across the bottom of the pan. No need to make a graham cracker crust from scratch. The graham crackers sheets still create a nice bottom layer for these brownies.
  • Make the brownies. Whip up my one-bowl brownies. These are lightened by using almond flour and coconut sugar but still have all the chocolate richness of a good brownie. Evenly spread the batter on top of the graham crackers.
  • Bake. Bake for 15 minutes. The brownies will be slightly set on top. (Note: this bake time creates a very fudgy brownie, if you want it slightly more firm, bake for about 20-22 minutes).
  • Top with marshmallows. Add the marshmallows on top of the brownie layer. Finish baking for 10-12 minutes or until the marshmallows are nice and toasty.
  • Enjoy! Let the the brownies cool completely. Cut into squares and enjoy.
  • Be a little extra: if desired, when done baking, add some chocolate chips on top and allow the residual heat to melt them slightly. You can also use a hand torch or broiler to give the marshmallows more char.

Why you’ll love these s’mores brownies:

  • Easy: You can make this recipe with baking time in under an hour. I also made these with my boys, so it’s kid-friendly. The graham cracker layer and marshmallow layer do not require anything more than adding it to the pan (no messing with the food processor to make a graham cracker crust or attempting to make homemade meringue here). Plus, the brownie batter is a one-bowl wonder!
  • Decadent and delicious: These brownies are irresistibly good. Reminiscent of a classic s’more with the graham cracker bottom and toasted marshmallow top. But instead of just a chocolate bar it’s a rich, fudgy brownie sandwiches in between. It’s basically perfection!
  • Freezer friendly: I personally think these bars make the perfect amount – 9 large or 16 small brownies. But if you have extra, they freeze nicely. Simply cut them into squares, freeze them on a sheet pan, then wrap them individually in foil or plastic wrap. Place wrapped brownies in an airtight container or big plastic bag and place back in the freezer. When ready to eat, unwrap, and microwave for 30 seconds or so until thawed and gooey again.

Other delicious decadent treats

Enjoy!

These easy s’more brownies combine two favorite desserts to create one irresistible treat. They feature a graham cracker layer, a super fudgy homemade brownies layer, and a toasted marshmallows layer.

If you make this easy s’mores brownies, please leave a comment below.  I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, because sharing is caring!

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Easy S’mores Brownies

These easy s'more brownies combine two favorite desserts to create one irresistible treat. They feature a graham cracker layer, a super fudgy homemade brownies layer, and a toasted marshmallows layer.

Course Dessert
Prep Time 20 minutes
Cook Time 25 minutes
Servings 9 large brownies
Author Dani

Ingredients

  • 3 graham cracker sheets gluten-free if desired, broken into 9 squares
  • ½ cup 1 stick salted butter use high quality grass-fed butter, cut into chunks
  • ½ cup semi-sweet or dark chocolate chips
  • 1 cup coconut sugar
  • 2 eggs + 1 egg yolk room temperature
  • 1 tsp. vanilla
  • 2/3 cup fine almond flour
  • ¼ cup dutch process cocoa powder can sub regular cocoa powder
  • Pinch sea salt
  • 1 cup mini marshmallows

Instructions

  1. Preheat oven to 350. Line and grease an 8×8 pan.
  2. Place the 9 graham crackers on the bottom of the pan.
  3. In a large bowl, add the butter and ½ cup chocolate chips. Microwave until melted, about 1 minute. Stir until smooth.
  4. Whisk in coconut sugar until dissolved.
  5. Add in eggs, one at a time, and gently mix into batter. Stir in vanilla.
  6. Gently fold in cocoa powder, almond flour, and pinch salt until everything is incorporated. Do not over-mix.
  7. Pour into greased pan on top of graham crackers. Bake for 15 minutes (see note for firmer brownies)
  8. Top with marshmallows. Bake for an additional 10-12 minutes or until marshmallows are golden brown and toasty.
  9. Let cool completely. Cut into 9 or 16 squares. Enjoy!

Recipe Notes

If you want a slightly firmer brownie, bake it 20-22 minutes before topping with marshmallows.

Freezer tips: Simply cut them into squares, freeze them on a sheet pan, then wrap them individually in foil or plastic wrap. Place wrapped brownies in an airtight container or big plastic bag and place back in the freezer. When ready to eat, unwrap, and microwave for 30 seconds or so until thawed and gooey again. 

Blood Orange Olive Oil Loaf

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This blood orange olive oil loaf works as a delicious snack or breakfast treat! Perfectly sweetened with cane sugar and honey, citrusy from fresh orange juice and zest, and moist from greek yogurt and olive oil. Then, topped with a luscious blood orange glaze.

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Celebrate winter citrus

Winter citrus is plentiful this time of year. You’ll find blood oranges, cara cara oranges, naval oranges, grapefruit, Meyer lemons and more easily at the grocery store. I love the brightness and zing these fruits add to dishes and desserts. Plus, they look so pretty and vibrant, much needed this time of year.

I prominently feature this beautiful winter fruit in my blood orange olive oil loaf. The fresh citrus takes this cake to the next level, providing freshness and brightness to this decadent treat.

The cake features olive oil and greek yogurt, making it light and moist. I sweetened the cake with a touch of pure cane sugar and florals rich honey. Finally, I added fresh orange juice and tons of zest, which balances the rich, sweet flavors of the greek yogurt, honey, and olive oil.

This cake provides a touch of sunshine during these dreary months. A must bake this winter!

Ingredients in this blood orange olive oil loaf

Here’s the main ingredients needed for this loaf:

  • winter citrus, of course! I use fresh zest and juice from a naval orange in the batter and blood orange juice and zest in the glaze. Both add that necessary brightness to wake this whole loaf up and make it shine!
  • whole wheat pastry flour, must be this exact flour to create a light crumb and not a dense cake (do not use regular whole wheat flour as it’s not milled as fine and will result in a less pleasant texture).
  • cane sugar and honey, together adds a robust, rich, floral sweetness.
  • greek yogurt, for some healthy fats and to keep the cake light but moist.
  • vanilla, just a splash to bring extra sweetness and brightness to the batter.
  • olive oil, I love it’s rich, robust flavor and keeps this cake nice and moist.
  • eggs, provides structure to the cake and additional moistness from the yolks.
  • baking soda and powder, a combination helps this cake rise perfectly.
  • salt, a necessary ingredient for any dessert. Just a touch helps bring the other flavors to life.

How to make this loaf

  • Get organized. Preheat the oven to 350 degrees. Line and grease an 8×4 loaf pan. Grab a large mixing bowl, a small bowl, whisk and spatula. You’re ready to bake!
  • Massage the zest. This sounds like a funny step, but this allows the orange zest to release more flavor. Simply combine the cane sugar and zest in a large mixing bowl and gently massage together with your fingers. This allows the zest to release its natural oils and become more fragrant and delicious.
  • Mix together wet ingredients. To the zest and cane sugar mixture, add in the eggs, olive oil, honey, greek yogurt, orange juice, vanilla, and almond extract and whisk until all combined. 
  • Add the dry. Add in the dry ingredients on top and mix lightly together before fully combining with the wet ingredients. 
  • Pour into loaf pan. Pour batter into the prepared loaf pan. Top with turbinado sugar. The sugar helps create a golden brown sugar crust which adds a nice crunch when you bite into it.
  • Bake. At 350 for 40-45 minutes. Be careful to not overtake. When the edges and top are golden. brown and a toothpick inserted come out clean, it’s done!
  • Glaze. I like to do the glaze in two steps. First, I top the loaf with half the glaze when it’s still slightly warm. This allows the glaze to seep into the cake a bit and make it more moist. I glaze it again with the remaining glaze when fully cooled so it hardens and create a top icing layer.
  • Enjoy! Cut into slices and devour. This is best 2-3 days after baking. I love to pair it with a cup of coffee or glass of milk. Delish!

Why You’ll Love this Blood Orange Olive Oil Loaf

  • Made in one bowl. This cake only takes on bowl to mess, so minimal clean up in the end. Yes!
  • Lightened with wholesome ingredients. I used whole wheat pastry flour to add more fiber, nutrients, and minerals than found in regular white flour. The cake is mainly sweetened with unrefined honey. Greek yogurt adds healthy fats. Also, olive oil is high in healthy plant nutrients and can help boost heart health. Thus, the cake is still indulgent but lightened with some better for you ingredients.
  • Perfect for dessert or breakfast. The cake is bright and perfectly sweet so works great as an afternoon snack. But the cake is not overly sweet, so works great for breakfast too!

Other delicious treats

Enjoy!

This blood orange olive oil loaf combines a moist, light crumb with bright, citrus flavors to create a balanced and delicious treat.

If you make this blood orange olive oil loaf, please leave a comment below.  I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, because sharing is caring!

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Blood Orange Olive Oil Loaf

This blood orange olive oil loaf combines a moist, light crumb with bright, citrus flavors to create a balanced and delicious treat.
Prep Time 20 minutes
Cook Time 40 minutes
Servings 10 slices

Ingredients

Loaf

  • 3 tablespoons cane sugar
  • 2-3 tablespoons orange zest zest from two oranges
  • 2 eggs room temp.
  • 1/2 cup olive oil
  • 1/2 cup honey
  • 1/2 cup greek yogurt full fat
  • 1/3 cup orange juice
  • 1 tsp. pure vanilla
  • 3/4 tsp. almond extract
  • 1 3/4 cup whole wheat pastry flour*
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp salt
  • 1 1/2 tablespoons turbinado sugar for topping, optional

Glaze

  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 2-4 tablespoons blood orange juice
  • 1 tbsp. blood oranges zest
  • Pinch salt

Instructions

  1. Preheat the oven to 350 degrees. Line and grease an 8×4 loaf pan.
  2. In a large mixing bowl, combine the cane sugar and orange zest and massage the two together so the zest releases some of its oils. This allows for the zest to become more fragrant and flavorful.
  3. Add in the eggs, olive oil, honey, greek yogurt, orange juice, vanilla, and almond extract and whisk until all combined.
  4. Add in the dry ingredients on top and mix lightly together before fully combining with the wet ingredients.
  5. Pour batter into the prepared loaf pan. Top with turbinado sugar. Bake for 40-45 minutes or until the top is golden brown and a toothpick comes out clean.
  6. Allow to cool slightly before removing from pan.
  7. Meanwhile, make the glaze by combining the ingredients in a small bowl. Start with 2 1/2 tablespoons blood orange juice. If too thick, add a little more orange juice until it reaches a pourable consistency.
  8. While the cake is still slightly warm, pour over half the glaze. This allows the glaze to soak into the cake and make it extra moist.
  9. When the cake is fully cooled, add the other half of the glaze.
  10. Cut into slices and enjoy!

Recipe Notes

I tested this recipe with whole wheat pastry flour, which is milled finer than regular whole wheat flour, so creates a tender crumb. I cannot guarantee results if you use a different flour. 


Chocolate Raspberry Jam Bites

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These chocolate raspberry jam bites are the perfect, easy, and healthy sweet treat. Made with a quick raspberry chia jam and dark chocolate, it’s a simple but delicious sweet treat. It’s also vegan, gluten-free refined sugar free, and paleo!

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A healthy sweet treat for Valentine’s Day

I’ve seen this viral TikTok trend everywhere lately – chocolate raspberry jam bites. It’s a genius idea! First, make a raspberry chia jam. It combines fresh raspberries, a touch maple syrup, vanilla, and chia seeds. Freeze the jam into bites. Finally cover in dark chocolate. It creates the perfect bite – the sweet and tart raspberry jam. A little crunch from the chia seeds. Plus, that rich, decadent dark chocolate to tame the sweetness of the jam. Woah! It’s simple but so good!

I put my own spin on it and made it festive for V-day. Using this adorable heart mold, I froze the jam to create a heart shaped candy. Next, I coated them in dark chocolate and sprinkled freeze dried strawberries on top.

It creates an adorable treat. Best yet, it’s a nutrient-packed snack. It’s made with all wholesome, real ingredients, no refined sugars or dairy, so I feel good giving it to my boys for Valentine’s Day!

Ingredients in this treat

Here’s what you’ll need to make these chocolate raspberry jam bites.

  • raspberries, the base of the jam. The natural pectin in the raspberries and their soft texture easily creates a no-cook jam. The tart raspberry pairs perfectly with the rich, smooth, and buttery dark chocolate.
  • chia seeds, adds a little crunch and helps plump up the jam. Chia seeds also rich on  minerals, omega-3 fat, antioxidants, and fiber so amp up the health factor in this treat.
  • maple syrup, provides the perfect amount of rich, natural, sweetness to the jam.
  • vanilla bean paste or vanilla, adds a touch more pure sweetness to balance out the jam.
  • dark chocolate, the rich, decadent dark chocolate pairs perfectly with the tart, sweet raspberries. It’s also a classic V-day combination. I use Hu dark chocolate gems as they taste amazing, are made with simple, real ingredients, and melt well.
  • coconut oil, just a touch to thin out the chocolate so it melts and coats better.

How to make these chocolate raspberry jam bites

  • Make the jam. Combine the raspberries, chia seeds, maple syrup, and vanilla and gently mash with a fork until it creates a jam-like consistency.
  • Freeze the jam. I used heart shape molds to make this festive for Valentine’s Day. You can also spoon little mounds of the jam onto a parchment lined baking sheet and freeze to create little bites (or try and free form a heart) if you do not have molds.
  • Coat in dark chocolate. Melt the dark chocolate and coconut oil. Dip each heart into the chocolate until fully coated. Place on a parchment lined baking sheet and place back in the freezer to set, about 10-15 minutes.
  • Decorate. If you want these to look a little more festive, before the chocolate sets, sprinkle with crushed freeze dried strawberries or raspberries or even fun sprinkles.
  • Enjoy! Eat right out of the freezer or allow them to thaw slightly. Either way, these bites are addictively delicious!
  • Store. Store in the freezer in an airtight container for up to a month.

Other delicious treats perfect for Vday

Enjoy!

These chocolate raspberry jam bites are a cute, festive, nutrient-packed treat perfect for Valentine’s Day!

If you make these chocolate raspberry jam bites, please leave a comment below.  I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, because sharing is caring!

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Chocolate Raspberry Jam Bites

These chocolate raspberry jam bites are the perfect, easy, and healthy sweet treat. Made with a quick raspberry chia jam and dark chocolate, it’s a simple but delicious sweet treat.
Course Dessert
Prep Time 15 minutes
Freeze Time 1 day 5 hours
Servings 10 bites

Ingredients

  • 1 cup raspberries
  • 1-2 tablespoons maple syrup depending on preferred sweetness level
  • 1 Tbsp. chia seeds
  • 1 tsp vanilla bean paste or vanilla
  • 1/2 cup dark chocolate I used Hu Chocolate Gems
  • 1/2 tablespoon coconut oil
  • 2 tablespoons crushed freeze dried strawberries or raspberries sprinkles work too

Instructions

  1. In a small bowl, mix raspberries, maple syrup, chia seeds, and vanilla and gently mash with a fork until it creates a jam-like consistency.

  2. Spoon the jam into heart shape silicon molds. Freeze until set, at least 4 hours.*

  3. Melt dark chocolate and coconut oil. Dip each heart into the chocolate until fully coated. Sprinkle with crushed freeze dried strawberries or raspberries, if desired.

  4. Place on a parchment lined baking sheet and place back in the freezer so the chocolate hardens and sets, about 10-15 minutes.

  5. Enjoy! Eat right out of the freezer or allow them to thaw slightly. Either way, these bites are addictively delicious!

Recipe Notes

If you do not have molds, you can also spoon little mounds of the jam onto a parchment lined baking sheet and freeze to create little bites (or try and free form a heart).

Store. Store in the freezer in an airtight container for up to a month.

Peppermint Mocha Brownies

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NEW and perfect for the holidays, Peppermint Mocha Brownies. These festive brownies are insanely fudgy and full of chocolate and peppermint flavor, only require one bowl, and made gluten free and refined sugar free (so a delicious guilt free holiday treat).

The Best Lighter Peppermint Mocha Brownies

One of my favorite holiday flavor combos is chocolate and peppermint. I love how the bright peppermint flavor pairs so well with the rich chocolate to make a balanced and delicious treat. I am also always team brownie (for any holiday or celebration). They’re so easy and an irresistible treat!

So, I set out to make a lighter (slightly better for you version) that still had the fudgy rich texture needed for any good brownies, IMO, perfect chocolate flavor, with just the right amount of peppermint. Oh am I about to deliver. These peppermint mocha brownies are gluten, free, refined sugar free, made in only one bowl, and insanely delicious.

Let’s bake!

Main Ingredients

Here’s what you’ll need to make these brownies:

  • dark chocolate or semi-sweet chocolate: melted with the butter, it gives the brownies that rich, fudgy texture and bold chocolate taste. I love to use Hu gems (to keep it refined sugar free) or ghirardell
  • butter: I’ve tested this recipe so many times and found butter provides the best fudgy texture, so its’ my fat of choice for these brownies. I use a high quality, salted grass fed kind (but a regular kind works too!)
  • coconut sugar or allulose baking blend: to keep these brownies on the lighter side, I use refined sugar free coconut sugar or my fav plant-based zero calorie sweetener, Whole Earth Allulose Baking blend. Both provide the perfect amount of sweetness!
  • eggs: 2 eggs and one egg yolk provide a nice, fudgy brownie! Make sure they are at room temp. so they best incorporate into the batter.
  • vanilla + peppermint extract: provides natural sweetness and that peppermint kick that gives these brownies those peppermint vibes.
  • espresso powder: just a touch gives us our mocha flavor. If you do not have this, you can omit and will still have a rich, chocolate-forward brownies.
  • almond flour: provides a nice texture and keeps these gluten-free.
  • cocoa powder: for extra chocolate flavor! I like my brownies with a super chocolate flavor, and these definitely deliver on that!
  • dark chocolate peppermint bark: reinforces that beautiful chocolate peppermint flavor and adds extra texture and gooey-ness!

How to make peppermint mocha brownies

These brownies are so easy and come together in just a few steps!

  • Melt together chocolate chips and butter: in a microwave safe bowl, melt the chocolate chips and butter in increments of 30 seconds until fully melted. This usually takes 1-2 minutes.
  • Whisk in sugar: add coconut sugar to melted butter chocolate mix and whisk until sugar is dissolved
  • Beat in eggs and extracts: add eggs and yolk, one at a time, gently until incorporated into the batter. Stir in vanilla and peppermint extract.
  • Add the dry ingredients: Gently fold in almond flour and cocoa powder.
  • Fold in chocolate chips: last, fold in some extra chocolate chips for an extra gooey chocolate bite!
  • Pour into pan and top with bark: pour the batter into a prepared 8×8 baking dish and top with chopped up peppermint bark.
  • Bake! for 22-25 minutes (less if you like a super fudgy brownie!). Allow to cool completely and cut into bars and enjoy!

Why you will love these brownies

  • Easy: made in one bowl and can be whipped up in just under an hour.
  • Delicious: these brownies taste like the real deal; fudgy, full of chocolate flavor, and perfectly sweet.
  • Wholesome Ingredients: these brownies are lightened up with wholesome ingredients, like coconut sugar, dark chocolate, and almond flour. Yum!
  • Freezer Friendly; I love to make a batch or two of these and store extras in the freezer. I just cut them and wrap them individually and pull one out when I am craving a chocolate treat (just pop in the microwave for 30 seconds to a minute until warm and gooey again!).

Enjoy!

These festive peppermint mocha brownies are insanely fudgy and full of chocolate and peppermint flavor, only require one bowl, and made gluten free and refined sugar free (so a delicious guilt free holiday treat).

If you make this peppermint mocha brownies, please leave a comment below.  I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, because sharing is caring!

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Peppermint Mocha Brownies

These peppermint mocha brownies are fudgy, full of chocolate & peppermint flavor, require one bowl, and gluten-free and refined sugar free.

Course Dessert
Prep Time 20 minutes
Servings 16 brownies
Author Dani

Ingredients

  • ½ cup 1 stick salted butter, use high quality grassfed butter, cut into chunks
  • ½ cup semi-sweet or dark chocolate chips plus ¼ cup for folding in batter
  • 1 cup coconut sugar or Whole Earth Granulated Allulose Baking Blend
  • 2 eggs + 1 egg yolk room temperature
  • 1 tsp. vanilla
  • ½ tsp. peppermint extract
  • 2/3 cup fine almond flour
  • ¼ cup cocoa powder
  • 1 teaspoon espresso powder optional
  • Pinch sea salt
  • 6 dark chocolate bark candies chopped

Instructions

  1. Preheat oven to 350. Line and grease an 8×8 pan.
  2. In a large bowl, add the butter and ½ cup chocolate chips. Microwave until melted, about 1 minute. Stir until smooth.
  3. Whisk in sugar until dissolved.
  4. Add in eggs, one at a time, and gently mix into batter. Stir in vanilla and peppermint extract.
  5. Gently fold in cocoa powder, almond flour, and pinch salt until everything is incorporated. Gently fold in ¼ cup chocolate chips. Do not over-mix.
  6. Pour into greased pan. Top with half the chopped peppermint bark candy.
  7. Bake at 350 degrees for 22-25 minutes. Top with other half of chopped bark. Let cool completely. Cut into 9 or 16 squares. Enjoy!

Recipe Notes

Bake closer to 22 minutes for gooier brownies.

Healthy Blueberry Cheesecake Parfaits

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These healthy blueberry cheesecake parfaits are a delicious, easy, yet impressive dessert perfect for holiday entertaining or any time of the year. It features a crunchy graham cracker layer, a luscious, creamy cheesecake layer, and a fresh, vibrant blueberry jam layer.

An easy no bake dessert

It’s hard to believe the holidays are right around the corner. For all the parties you’ll attend or are hosting yourself, you need an easy, impressive, and delicious dessert recipe on hand. These healthy blueberry cheesecake parfaits will do just the trick!

They feature a crunchy, buttery graham cracker layer, a luscious, creamy cheesecake layer, and a fresh, vibrant blueberry jam layer. All together it’s an amazing and addictive bite of food.

This is a great recipe to have on hand because 1. it’s no bake and easy to make; 2. tastes delicious but is secretly made with a plant-based zero calorie sweetener (Whole Earth Sweetener Co Granulated Allulose Baking Blend (with other sweeteners) and other lightened up ingredients; 3. looks impressive and tastes delicious. You will definitely want to make these soon!

Ingredients in these healthy blueberry cheesecake parfaits

Here’s the main ingredients you’ll need to make this treat:

  • low-fat cream cheese, the base of the cheesecake layer and the star of any cheesecake. I use the low-fat kind to keep this dessert on the lighter side. But rest assured, it’s still decadent and creamy like any good cheesecake should be!
  • lemon zest and juice, adds brightness and tang to both the cheesecake and blueberry layers.
  • Whole Earth Sweetener Co Granulated Allulose Baking Blend (with other sweetener), the main plant-based, zero calorie sweetener in this dessert that keeps this dessert low-sugar but still so delicious and perfectly sweet!
  • Greek yogurt, helps lighten up the cheesecake layer by adding healthy fats and extra creaminess. But don’t worry, you can’t taste it at all! I strain mine through a mesh sieve before adding to ensure the cheesecake layer does not become runny.
  • light whipped cream, helps cut through the richness of the cheesecake layer while also making it airy and fluffy.
  • vanilla, for the pure delicious sweetness that helps wake up the other flavors.
  • blueberries, the base of the jam layer. It’s bright and fresh so helps balance the richness of the cheesecake layer. I love blueberries, but other berries would totally work too!
  • graham crackers, for that necessary crunch and buttery, honey-molasses like sweetness that pairs perfectly with cheesecake!
  • coconut oil, to help make a crumbly graham cracker layer. I use coconut oil because it’s known as a superfood and contains many health and nutrient benefits. You can use a refined coconut oil if you do not like the flavor of coconut. Of course, butter works here too!

How to make these parfaits

  • Make blueberry jam layer, first, you will want to make the blueberry jam layer. It does need to cool and set so do this at least 3 hours before or even the day before! In a saucepan, add the blueberries, Whole Earth Sweetener Co Granulated Allulose Baking Blend, lemon zest and juice, salt and vanilla and heat over medium heat. Cook until berries come to a rolling boil and start to release their juices and break down. Mix together cold water and cornstarch. Add to blueberries, stirring well, and cook until slightly thickened. Remove from heat.  Allow to cool completely.
  • Make cheesecake layer, once the jam is cooled, you will make the cheesecake layer. Simply, add all of the ingredients to a bowl and mix with a hand mixer until well-combined and fluffy.
  • Make graham cracker crust layer, finally, you’ll make the graham cracker crust layer. In a medium bowl, add the graham cracker crumbs, Whole Earth Sweetener’s granulated allulose baking blend, melted coconut oil, and pinch salt and mix until well combined.
  • Build parfaits, in small jars, add graham cracker crust to bottom, top with cheesecake, and finish with blueberry jam. Pro tip: add the cheesecake mousse to a piping bag so you can easily and cleanly pipe it into the jars.
  • Enjoy, serve immediately or store in fridge for up to 3 days. Yum!

How are they lightened up?!

  • I used Whole Earth Sweetener Co Granulated Allulose Baking Blend (with other sweeteners), my fav plant-based, zero calorie sweetener. It tastes, browns, and bakes like regular sugar and tastes great! It gives these healthy blueberry cheesecake parfaits the perfect sweetness without adding calories!
  • the base of the cheese cake uses light cream cheese, light whipped cream, and greek yogurt, the light cream cheese and whipped cream keeps the parfaits light but still so creamy and tasty, and the greek yogurt adds in healthy fats and protein.
  • Fresh blueberry jam, making your own jam allows you to use simpe ingredients and control the sugar.
  • coconut oil in the crust, for it’s great healthy benefits and added extra healthy fats!

Enjoy!

These healthy blueberry cheesecake parfaits are a delicious, easy, pretty, lightened up treat perfect for Holiday entertaining or anytime of the year!

If you make These healthy blueberry cheesecake parfaits, please leave a comment below.  I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, because sharing is caring!

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Blueberry Cheesecake No Bake Parfaits

Course Dessert
Prep Time 30 minutes
Cook Time 30 minutes
Cool Time 2 hours
Servings 4 parfaits
Author Dani

Ingredients

Blueberry Jam

  • 1 ½ cups blueberries
  • 2 tbsps. water
  • 2 1/2 tbps. Whole Earth Sweetener’s Granulated Allulose Baking Blend (with other sweeteners)
  • 1/2 tbsp. lemon zest
  • 1 tbsp. lemon juice
  • Pinch salt
  • Splash vanilla
  • 1 ½ tsps. cornstarch
  • 1/2 tbsp. cold water

Cheesecake Mousse

  • 8 oz light cream cheese room temp.
  • 1/2 cup Greek yogurt strained, room temp.
  • ½ cup light or coconut whipped cream
  • 1/3 cup Whole Earth Sweetener’s Granulated Allulose Baking Blend (with other sweeteners)
  • Splash vanilla
  • Pinch salt
  • Juice of half a lemon juice

Graham Cracker Crust

  • 1 cup crushed graham crackers
  • ½ tablespoon Whole Earth Sweetener’s Granulated Allulose Baking Blend (with other sweeteners)
  • 3 tbps. melted coconut oil
  • Pinch salt

Instructions

  1. Blueberry jam. In a sauce pan, add blueberries, water, Whole Earth Sweetener’s granulated allulose baking blend, lemon zest and juice, salt and vanilla over medium heat. Cook until berries come to a rolling boil and start to release their juices and break down. Mix together cold water and cornstarch. Add to blueberries, stirring well, and cook until slightly thickened. Remove from heat. Allow to cool completely.
  2. Cheesecake. Add all of the ingredients to a bowl and mix with a hand mixer until well-combined and fluffy.
  3. Crust. In a medium bowl, add the graham cracker crumbs, Whole Earth Sweetener’s granulated allulose baking blend, melted coconut oil, and pinch salt and mix until well combined.
  4. Build parfaits. In small jars, add graham cracker crust to bottom, top with cheesecake, and finish with blueberry jam. Serve immediately or store in fridge for up to 3 days. Enjoy!