These Blueberry Cheesecake Parfaits are an easy, single-serve dessert recipe that’s perfect for making in a batch for a crowd. Layers of creamy cheesecake goodness, sweet blueberries, and a hint of vanilla come together to create an individual dessert in a cup. It’s a simple treat that’s ready in just 10 minutes!

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How to Make Blueberry Cheesecake Parfaits

Ingredients you’ll need for this recipe

8 oz Cream Cheese, softened
2 cups Whipped Topping
2 tbsp Powdered Sugar
½ tsp Vanilla
1 1/2 cup Blueberries

Step by Step Guide

1. Beat cream cheese, powdered sugar and vanilla until smooth.

2. Fold whipped topping into cream cheese mixture.

3. Divide half the cheesecake mixture into the bottoms of the 6 bowls.

4. Divide the blueberries between the 6 bowls, reserving 6 blueberries to top the dessert cups.

5. Divide the remaining cheesecake mixture between the bowls.

6. Top each with a blueberry in the center.

7. Refrigerate for 1 hour before serving.

After an hour, your parfaits are ready to impress! They’re creamy, fruity, and oh-so-refreshing. Perfect for summer gatherings, baby showers, or just a sweet treat to enjoy after dinner.

And there you have it! So next time you need a quick and easy dessert, make these Blueberry Cheesecake Parfaits.

Important Recipe Notes

Feel free to swap the blueberries for other fruits like strawberries, raspberries, or peaches for a different twist on this parfait.
Make Ahead: These parfaits can be made ahead and stored in the fridge for up to 2 days. Just add the blueberries right before serving to keep them fresh.
Layering Tip: For an extra special touch, try adding a crumble layer of graham crackers or crushed cookies between the cheesecake and fruit layers.
Gluten-Free Option: To make these parfaits gluten-free, use gluten-free cookies or graham crackers in place of regular ones.

Ingredients

8 oz Cream Cheese, softened
2 cups Whipped Topping
2 tbsp Powdered Sugar
½ tsp Vanilla
1 1/2 cup Blueberries

Instructions

Beat cream cheese, powdered sugar and vanilla until smooth.
Fold whipped topping into cream cheese mixture.
Divide half the cheesecake mixture into the bottoms of the 6 bowls.
Divide the blueberries between the 6 bowls, reserving 6 blueberries to top the dessert cups.
Divide the remaining cheesecake mixture between the bowls.
Top each with a blueberry in the center.
Refrigerate for 1 hour before serving.