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Lemon Blueberry Cheesecake Parfait

Creamy lemon blueberry cheesecake filling layered with blueberry compote and granola.

Course Dessert
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 3 servings
Author Taavi Moore

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

  1. 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.

  2. Whisk together cornstarch with 1 tsp water. Pour cornstarch slurry into blueberry mixture and whisk until compote thickens. Remove from heat and set aside.

  3. In a large bowl using a handheld mixer, beat together yogurt, cream cheese, maple syrup, lemon zest, vanilla, and salt until creamy.

  4. Layer cheesecake filling, blueberry compote, and granola in parfait glasses. (Optional): serve topped with whipped cream.