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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!