Blueberry Cheesecake Parfait Recipes

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BLUEBERRY CHEESECAKE PARFAIT



Blueberry Cheesecake Parfait image

Fresh blueberries make it seem a little less decadent, but this cheesecake-flavored parfait will make your mouth water. -Blair Lonergan Rochelle, Virginia

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 1 serving.

Number Of Ingredients 7

1/2 cup reduced-fat ricotta cheese
1 teaspoon sugar
1/4 teaspoon vanilla extract
3 tablespoons blueberry preserves
1/2 cup fresh or frozen blueberries, thawed
1/4 cup graham cracker crumbs
1 tablespoon slivered almonds

Steps:

  • In a small bowl, combine the cheese, sugar and vanilla. Spoon 1 tablespoon preserves, 2 tablespoons blueberries, half of the cheese mixture and 2 tablespoons cracker crumbs into a parfait glass. Repeat layers. Top with remaining preserves, blueberries and almonds.

Nutrition Facts : Calories 458 calories, Fat 11g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 238mg sodium, Carbohydrate 77g carbohydrate (60g sugars, Fiber 3g fiber), Protein 13g protein.

LEMON BLACKBERRY CHEESECAKE PARFAIT



Lemon Blackberry Cheesecake Parfait image

Provided by Trisha Yearwood

Categories     dessert

Time 40m

Yield 6 servings

Number Of Ingredients 11

1/2 cup granulated sugar
4 tablespoons unsalted butter, softened
1/2 teaspoon finely grated lemon zest plus 1/2 cup lemon juice
1 large egg
1 1/2 cups cream cheese, softened
1 1/4 cups heavy cream
1 1/4 cup confectioners' sugar
1 teaspoon finely grated lemon zest plus 3 tablespoons lemon juice
1 teaspoon vanilla extract
6 cups lightly packed cubed angel food cake (a little more than 1/2 cake)
1 1/2 cups fresh blackberries

Steps:

  • For the lemon curd: Combine the granulated sugar, butter, lemon zest and juice and egg in a large microwave-safe bowl (the mixture will bubble and triple in volume during cooking). Microwave on high in 1-minute intervals, stopping to remove the bowl and stir well after each interval. Continue until the curd thickens enough to coat the back of a spoon, about 6 minutes. Strain into a clean bowl, cover the surface with plastic wrap and cool in the refrigerator (the curd will continue to thicken as it cools).
  • For the lemon cheesecake layer: Combine the cream cheese, cream, confectioner's sugar, lemon zest and juice and extract in a large bowl and beat with an electric mixer until it holds stiff peaks. If the cream cheese isn't very soft, you may have to whip for up to 5 minutes to get the lumps out. Refrigerate until ready to use.
  • For the parfait: Divide half of the cake among six 2-cup mason jars or glasses (1/2 cup of cake per jar). Top with about half of the cream cheese mixture (about 1/4 cup) followed by all of the lemon curd. Divide the remaining cake, followed by the cream cheese mixture, among the jars. Top with the blackberries. Eat immediately or refrigerate up to 4 hours.

LEMON-BLUEBERRY CHEESECAKE PARFAITS



Lemon-Blueberry Cheesecake Parfaits image

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 4 servings, 3/4 cup

Number Of Ingredients 7

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup plain Greek-style yogurt
1 Tbsp. honey
2 tsp. zest and 1 Tbsp. juice from 1 lemon, divided
1 cup (about 1/3 of 8-oz. tub) thawed COOL WHIP Whipped Topping
1/2 cup graham cracker crumbs
1/3 cup blueberries

Steps:

  • Beat cream cheese and yogurt in medium bowl with mixer until blended. Add honey and lemon juice; mix well. Gently stir in COOL WHIP.
  • Spoon graham crumbs evenly into 4 dessert glasses, top with cream cheese mixture and blueberries. Sprinkle with lemon zest.
  • Refrigerate 20 min.

Nutrition Facts : Calories 260, Fat 16 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0.9133 g, Sugar 0 g, Protein 6 g

BLUEBERRY PARFAITS



Blueberry Parfaits image

"These cool and lightly sweet parfaits put a new twist on berries and cream," says Adeline Piscitelli of Sayreville, New Jersey. "My guests marvel at the simple ingredients that go into this elegant dessert."

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 4 servings.

Number Of Ingredients 6

1-1/2 cups sour cream
1/2 cup packed brown sugar
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1-1/2 cups fresh or frozen blueberries, thawed
Whipped cream

Steps:

  • In a bowl, combine sour cream, brown sugar, lemon juice and zest. Cover and refrigerate. Just before serving, place half of the berries in dessert dishes or parfait glasses; top with half of the sour cream mixture. Repeat layers. Top with whipped cream.

Nutrition Facts : Calories 316 calories, Fat 15g fat (11g saturated fat), Cholesterol 60mg cholesterol, Sodium 56mg sodium, Carbohydrate 38g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.

LEMON BLUEBERRY PARFAIT



Lemon Blueberry Parfait image

Juicy blueberries and bright lemon curd combine in a creamy parfait that is delicious, but simple to make.

Provided by lutzflcat

Categories     Parfait

Time 1h5m

Yield 4

Number Of Ingredients 8

1 ½ cups fresh blueberries
1 ½ tablespoons blueberry preserves
1 ½ cups heavy cream, chilled
½ teaspoon vanilla extract
2 tablespoons confectioners' sugar
1 cup lemon curd
12 fresh blueberries
4 mint leaves

Steps:

  • Combine blueberries and blueberry preserves in a small saucepan over medium heat. Bring to a boil and immediately reduce heat to simmer. Simmer until blueberries start to soften and pop, about 5 minutes. Set aside to cool for 15 to 20 minutes (sauce will slightly thicken).
  • Beat cream in a large chilled glass or metal bowl with an electric mixer until frothy. Add vanilla extract and sugar gradually, continuing to beat on low speed until soft peaks form. Slowly increase speed to high as cream starts to firm up. Beat until stiff peaks form, 1 to 2 minutes, scraping down the sides of the bowl one time during mixing.
  • Spoon equal layers of lemon curd, followed by blueberry sauce, and whipped cream in small dessert glasses. Repeat this layering one more time, and garnish with fresh blueberries and a sprig of mint.
  • Move glasses to the fridge, and chill for 30 minutes or longer.

Nutrition Facts : Calories 587 calories, Carbohydrate 68 g, Cholesterol 173.3 mg, Fat 36.6 g, Fiber 1.7 g, Protein 2.2 g, SaturatedFat 22.3 g, Sodium 86.5 mg

LEMON-BLUEBERRY CHEESECAKE PARFAITS



Lemon-Blueberry Cheesecake Parfaits image

Pastry Chef Maggie Leung's reimagined cheesecake is super-versatile: It's three components-the creamy, tangy cheesecake custard, the crunchy cornmeal shortbread and the fresh blueberry compote - are all fantastic together, but each can be used in a lots of other ways. My best-friend Judy decided she wanted to entertain outside this summer and she gave me the tedious (NOT!!) task of looking for a WOW dessert but understated and we both agree that this is the one. This is not the only dessert she is serving so we want to choose with much thought to her other desserts, as well. Food&Wine Magazine, August 2009 edition.Just between chilling and cooling time it takes about 6 hrs, that is if it is all done in one day - the shortbread can be made up to two days ahead of time & the assembled parfaits can be refrigerated for up to 1 day. ;)

Provided by Manami

Categories     Cheesecake

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 20

1 3/4 cups all-purpose flour
1/4 cup plus 2 tablespoons cornmeal
1 teaspoon salt
1 cup unsalted butter, at room temperature
3/4 cup confectioners' sugar
2 teaspoons finely grated orange zest
1 teaspoon pure vanilla extract
2 cups blueberries (12 ounces)
1/4 cup granulated sugar
1/4 cup water
1 teaspoon fresh lemon juice
1 cup whole milk
5 tablespoons granulated sugar
4 large egg yolks
2 1/2 tablespoons cornstarch
6 ounces cream cheese, at room temperature
1/4 cup plus 2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest, plus extra strips for garnish
1 teaspoon pure vanilla extract
1 cup heavy cream

Steps:

  • MAKE THE SHORTBREAD:.
  • In a medium bowl, mix the flour with the cornmeal and salt.
  • In a standing mixer fitted with the paddle, mix the butter with the confectioners' sugar at medium speed until creamy, about 2 minutes.
  • Beat in the orange zest and vanilla extract.
  • Add the flour mixture and beat at low speed until the dough just comes together.
  • Pat the shortbread dough into a disk, wrap in plastic and refrigerate for 1 hour.
  • Preheat the oven to 350°F.
  • Line 2 large rimmed baking sheets with parchment paper.
  • Unwrap the chilled shortbread dough and roll it out between 2 sheets of parchment paper to an 8-inch round (1/2 inch thick).
  • Cut the dough into 1/2-inch-wide strips and transfer the strips to the baking sheets; leave 1 inch between each strip.
  • Refrigerate the dough strips for 30 minutes, until chilled.
  • Bake the shortbread for about 20 minutes, until golden; rotate the pans halfway through for even baking.
  • While the warm shortbread strips are still on the baking sheet, cut them into 1/2-inch cubes.
  • Let cool, about 30 minutes.
  • MAKE THE BLUEBERRY COMPOTE:.
  • In a small saucepan, combine 1 cup of the blueberries with the sugar and water.
  • Bring to a simmer and cook over moderate heat until the blueberries break down, about 5 minutes.
  • Scrape the blueberry sauce into a blender, add the lemon juice and puree until smooth.
  • Scrape the blueberry sauce into a bowl and fold in the remaining 1 cup of whole blueberries.
  • Refrigerate until chilled, about 2 hours.
  • MAKE THE CHEESECAKE CUSTARD:.
  • In a medium saucepan, bring 3/4 cup of the milk to a boil with 3 tablespoons of the sugar; remove from the heat.
  • In a medium bowl, whisk the egg yolks with the cornstarch and the remaining 1/4 cup of milk and 2 tablespoons of sugar.
  • Gradually whisk the hot milk into the egg yolks, then pour the mixture into the saucepan and whisk constantly over moderate heat until thickened, about 2 minutes.
  • Over low heat, whisk in the cream cheese, lemon juice, grated lemon zest and vanilla extract until smooth, about 1 minute.
  • Scrape the cheesecake custard into a bowl.
  • Press a piece of plastic wrap directly onto the surface of the custard and refrigerate until chilled, about 2 hours.
  • In a medium bowl, using an electric mixer, beat the cream to medium peaks.
  • Fold the whipped cream into the chilled cheesecake custard until no streaks remain.
  • Spoon the shortbread cubes and custard into bowls.
  • Drizzle with the blueberry compote, garnish with the lemon zest strips and serve.

Nutrition Facts : Calories 673.6, Fat 45.2, SaturatedFat 27.6, Cholesterol 233.1, Sodium 387.3, Carbohydrate 60.8, Fiber 2, Sugar 30.9, Protein 8.2

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