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If you are looking for the perfect little party treat, these Mini Blueberry Cheesecake Parfaits are a dream come true. They are light and lovely with the sweet taste of summer and a simple gluten free option. And you can whip up this easy no-bake dessert in minutes!
Why You’ll Love These Mini Blueberry Cheesecake Parfaits
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: No-bake
- Dietary Info: Gluten-free option
- Skill Level: Easy
Whether you are invited to a mom’s night out or a summer barbecue, you’ll be a hit when you walk in with these dreamy little cheesecake cups. They are the perfect balance of rich, indulgent flavor in a light and bite-sized treat. We all know finger foods are the best part of a party, and these are like finger food for dessert. It’s truly the best of all worlds.
When I was first testing the recipe, I shared it with a get-together of local moms, and they definitely disappeared fast. And while they look elegant, even my kids are happy to eat two or three at a time! Here’s why you’ll love them too:
- Quick and easy. When you are making treats for a gathering, a no-bake dessert is always a good idea. They can be assembled quickly, even if you are short on time.
- Small serving size. This makes them a wonderful addition to a dessert spread when you want to sample a little of everything. And it’s perfect if you’ve had a big meal and just need a little something to satisfy your sweet tooth.
- So tasty. It’s definitely a lighter way to get that tangy cheesecake flavor you crave. And they are sweetened with maple syrup which adds a richer flavor that pairs so nicely with the blueberries.
- Easily made gluten free. The crust is made with almond flour for a naturally gluten free base that is another great flavor complement to the maple and berries. However, I do let you know how to use regular or gluten free graham crackers, if you prefer.
What You’ll Need
Here is a quick overview of the ingredients to make these cheesecake parfaits. I’ll give you a few tips about the ingredients and preparation. But if you are ready to get the full quantities and detailed instructions, just scroll down to the recipe card.
- Frozen blueberries. You’ll need to thaw them. I like to use Wyman’s of Maine Fresh Frozen Wild Blueberries because they are small and perfect for layering in these mini parfaits.
- Almond flour. This forms the basis of the easy gluten free crust. You can also just use graham cracker crumbs or gluten free graham crackers, but skip the maple syrup in the crust mixture.
- Maple syrup. You’ll use some to help bind the crust and some to sweeten the cheesecake mixture. Honey can be substituted.
- Melted butter. Salted or unsalted are fine, just use what you have on hand.
- Cream cheese. Softened room temperature. I prefer light cream cheese, but regular is fine too.
- Plain Greek yogurt. Again, this is a case where I usually use nonfat, but if you only have low fat or whole milk yogurt, that will work equally well.
- Vanilla extract. Be sure to use a brand such as McCormick that is gluten free, if needed.
Tips for Success
- Let them thaw. You’ll need to give your berries a little time to defrost. However, another advantage to using the tiny wild blueberry is that they thaw quickly.
- Bring to room temperature. Softening the cream cheese will ensure that it blends into a smooth mixture.
- Make it portable. While you can use small dishes or shot glasses, I like to get these mini dessert cups so I can bring them to a party and not worry about getting them back or washing them.
- Go big. You can also make just a few larger parfaits if you want a full-size dessert.
- Keep refrigerated. These blueberry cheesecake parfaits need to be stored in the fridge. You can make them the day before, and extras will keep for up to 2 or 3 days.
Blueberry Maple Mini Cheesecake Parfaits
Ingredients
- 1 cup frozen blueberries (I used Wyman’s of Maine Fresh Frozen Wild Blueberries)
- 1 cup almond flour (or graham cracker crumbs, but then omit the 1 Tablespoon of maple syrup for the crust)
- 3 Tablespoons maple syrup, divided (1 Tablespoon for crust, 2 Tablespons for cheesecake mixture)
- 1 Tablespoon butter melted
- 8 oz light cream cheese, at room temperature
- 1/2 cup plain Greek yogurt
- 1 teaspoon vanilla extract
Instructions
- Place blueberries in a small strainer or colander and allow to thaw.
- In a small bowl, toss together the almond flour, 1 Tablespoon maple syrup, and melted butter. Divide between twelve mini dessert cups or glasses and press down firmly.
- In another bowl, using a hand mixer, blend together the cream cheese, Greek yogurt, vanilla, and remaining 3 tablespoons maple syrup.
- Using a piping bag or carefully with a spoon, top each of the crusts with about a tablespoon of the cheesecake mixture.
- Set aside some of the thawed blueberries for topping the parfaits (about 36 to allow three per parfait, if you are making 12). Divide the remaining blueberries between the parfaits, then top with the remaining cheesecake mixture.
- Garnish with the reserved blueberries.
Did you make this?
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Where’s the recipe? I could only find comments about it, but not the recipe. What happened?
Do you use an ad blocker on your browser? This was a sponsored post when I first posted it, and sometimes ad blockers pick up on certain words and then block out the entire post. If there is a setting that says something similar to “hide placeholders of blocked elements”, you would need to uncheck it.
I made this for a bridal shower. I used cups that were 3 inches tall. I ended up making 8 servings of cheesecake filling, and used 3 boxes of gluten free Graham cracker because I couldn’t find almond meal. I made 48 cups.
Wow, I am impressed!
What a beautiful dessert. Perfect to serve as a finger dessert for all the holiday entertaining coming up. So yummy.
Thanks so much!
I really appreciate the lightened up version and not having processed sugar as well. Thank you
I love how simple these are and the fact that they are mini sized. 🙂
Thanks! Love built-in portion control.
These are lovely. thanks for including my bakewell tart!
Thank you for creating such a wonderful dessert, Carolyn!