Creamy lemon blueberry cheesecake filling layered with blueberry compote and granola.
Can I use a different berry in the compote?
Definitely! Feel free to get creative. You could use raspberries, strawberries, mixed berries, or even cherries.
Can I make this recipe dairy-free?
Yes! Substitute the cream cheese with a vegan cream cheese and greek yogurt with a thick non-dairy yogurt.
If you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Lemon Blueberry Cheesecake Parfait
Creamy lemon blueberry cheesecake filling layered with blueberry compote and granola.
Servings 3 servings
Ingredients
Blueberry Compote
- 1 cup frozen blueberries
- 2 tbsp maple syrup
- 1 tsp lemon juice
- 1 tsp cornstarch
Cheesecake Filling
- 1 ½ cups greek yogurt
- ½ cup low-fat cream cheese
- 2 tbsp maple syrup
- 1 tsp lemon zest
- 1 tsp vanilla extract
- ¼ tsp salt
- ¼-⅓ cup granola of choice
Instructions
- In a small pot over medium-high heat, combine blueberries, maple syrup, and lemon juice. Bring to a low boil then reduce to simmer for 2-3 minutes.
- Whisk together cornstarch with 1 tsp water. Pour cornstarch slurry into blueberry mixture and whisk until compote thickens. Remove from heat and set aside.
- In a large bowl using a handheld mixer, beat together yogurt, cream cheese, maple syrup, lemon zest, vanilla, and salt until creamy.
- Layer cheesecake filling, blueberry compote, and granola in parfait glasses. (Optional): serve topped with whipped cream.
