Delicious layers of lightened-up creamy and lemony cheesecake filling, sweet granola, and a homemade blueberry sauce.
Today is my birthday AND I made us a dessert!!
Hi ya, friends! Yes, yes, it really is my birthday, and before you ask, I am 21 for the umpteenth time… 🥴
#thisis30. That’s also a lie.
No Bake Cheesecake Parfaits
Let’s just say that I’m basically getting closer to the point where I will soon start to say things like, “age is just a number”, “doesn’t matter how old you are, it’s all about how you feel”, “I may be older, but I’m still young at heart!”… you know what I’m sayin’.
And, so, since it’s my day and since I love cheesecake oh so very much, I come to you with these individual No Bake Skinny Blueberry Cheesecake Parfaits. I hope you like.
But to be completely honest…? Today I WILL enjoy a full-fat, calorie-loaded piece of cake while sipping on my Mojito on the beaches of Punta Cana! Yasss, gurrrl! I’m on a plane right now and dreaming of what life will be in just a few short hours.
How To Make A Cheesecake Parfait
About them skinny cheesecakes, though. Do you know what happens when you mix oats with dates?! Magical crust. that’s what. Forget the honey graham crackers and trust me on this one ’cause it’s so dang good.
Light cheesecake parfaits are a healthier version of traditional cheesecake that are made with reduced-fat cream cheese and other lighter ingredients. They are typically served in a tall glass or jar, layered with ingredients such as oats and dates, creamy filling, and fruit.
To make a light cheesecake parfait, you can start by mixing together reduced-fat cream cheese, yogurt, lemon with a sweetener such as honey or agave nectar until smooth.
You will then layer the cheesecake mixture with the oats and dates “crust,” followed by a sweet blueberry mixture, and finally, the sweet and creamy cheese. Before serving, top the parfait with whipped cream or a sprinkle of granola and mint leaves.
See? Cheesecake parfaits are a refreshing and indulgent dessert and can be enjoyed guilt-free.
Blueberry Cheesecake Filling
Continuing with the blueberries, though, you have to get in on this with me. We have some gorgeous blueberries mixed with a bit of sweetener + lemon juice. It’s all you need to make that beautiful blueberry ribbon around these delicious cheesecake parfaits.
But the luscious creamy cheesecake is what we are all after, right?! Well, let’s just show off a little.
This recipe is most successfully made with a stand mixer and patience. I let that mixer run for about 15 minutes because I was impatient and didn’t wait for the cream cheese to soften. My fault, entirely, but that’s why you’re smarter than me and will probably know to take out the cream cheese couple of hours beforehand and put it into the bowl; it will go with some yogurt and agave until entirely smooth and sweetened to your liking.
The next obvious step is to arrange it all, layer by layer, while using all your powers trying to resist licking the spoon. It’s the hardest part.
They’re skinny-er cheesecake perfection and totally crossed off the list until the next time I need a cheesecake fix… likely Sunday morning.
ENJOY!
No-Bake Skinny Blueberry Cheesecake Parfaits
Ingredients
- 1 ½ cups gluten free oats
- ½ cup pitted dates
- 16 ounces Fat Free Cream Cheese, softened
- 1 cup nonfat plain yogurt
- ½ cup agave or honey, add more if you like it sweeter
- 1 whole lemon, juiced
- 1 tablespoon pure vanilla extract
- 24 ounces blueberries
- ¼ cup sweetener, I use Truvia
- ½ tablespoon lemon zest
- 1 tablespoon lemon juice
Instructions
- Add granola oats to a food processor; pulse to a crumb consistency.
- Add dates and pulse until thoroughly combined.
- Evenly divide half of the oats mixture among the 8 dessert jars or dishes; set aside.
- In your mixer's bowl, combine cream cheese, yogurt, honey, lemon juice, and vanilla; beat on medium speed until completely smooth, about 10 minutes. Taste for sweetness and adjust accordingly.
- Combine blueberries, sweetener, lemon zest and lemon juice in a nonstick pan.
- Cook over medium-low heat for 10 minutes, or until juices are bubbly and fruit is tender. Stir frequently.
- Remove from heat and set aside to cool.
- Once the blueberries have completely cooled, evenly divide 1/3 of the blueberries among the 8 dessert jars.
- Top with half of the cheesecake mixture; add another layer of blueberries and the remaining oats.
- Add the rest of the cheesecake mixture and top with the rest of the blueberries.
- Refrigerate for at least 3 hours.
- Garnish with granola oats and mint leaves.
- Serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I am loving it all – the crust, the cheesecake, the toppings AND the cute jars!