Strawberry Blueberry Cheesecake Par parfaits with Graham Cracker Crust

Craving a blueberry cheesecake dessert? These strawberry-blueberry cheesecake parfaits layer fresh fruit toppings with a silky no-bake cheesecake filling for a cool, festive summer treat.

With summer and the Fourth of July coming up, these chilled parfaits are an easy, crowd-pleasing dessert. They combine two simple fruit toppings—strawberry and blueberry—with a light, creamy no-bake cheesecake filling. Below are straightforward steps and a few time-saving tips to make assembly simple.

Instructions

Bring ingredients for the fillings and toppings to room temperature where noted—especially cream cheese—so they blend smoothly. Gather everything before you begin; it speeds the process and keeps the prep organized.

How to make the blueberry topping

In a medium saucepan combine 12 ounces frozen blueberries and 1/4 cup granulated sugar. Cook covered over medium heat for about 10–15 minutes, until the berries release their juices and soften. Mix 1 tablespoon cornstarch with 1/4 cup water to make a slurry, then stir it into the boiling berries. Cook another 2–3 minutes until the sauce thickens, then chill the topping in the refrigerator while you prepare the filling. If you prefer, canned blueberry pie filling can be used as a shortcut, but fresh is preferable for flavor and texture.

How to make the no-bake cheesecake filling

Start by whipping 1 1/2 cups heavy cream with 1/4 cup powdered sugar until stiff peaks form. Cold cream whips more easily, but a chilled bowl isn’t required. Set the whipped cream aside.

In a separate bowl, beat 8 ounces softened block-style cream cheese with 1/2 cup granulated sugar, 1 tablespoon vanilla extract, and 1/4 teaspoon ground cinnamon until smooth and creamy (about 3–5 minutes on medium). Scrape the bowl as needed so everything blends evenly.

Fold the whipped cream into the cream cheese mixture using a spatula, or combine briefly on low speed with a mixer, until the filling is homogeneous and light. Chill the filling in the refrigerator while you make the strawberry topping. Any leftover filling makes a great no-bake cheesecake in a graham cracker crust—refrigerate for at least 2 hours before serving.

How to make the strawberry topping

In a medium saucepan combine 12 ounces frozen strawberries and 1/4 cup granulated sugar. Cook covered over low to medium heat for 7–15 minutes, until the strawberries soften and release their juices (time varies with thawing). Stir a slurry of 1 tablespoon cornstarch and 1/4 cup water into the mixture, cook 2–3 more minutes until thickened, then cool in the refrigerator at least 30 minutes before assembling. Canned strawberry pie filling can be used as an alternative.

How to assemble the parfaits

Use 8-ounce glasses for individual parfaits. Layer 1/3 of the glass with the strawberry topping (place whole strawberries with a fork to keep the presentation neat), add 1/3 of the glass with the cheesecake filling (a piping bag or freezer bag with the corner snipped helps for tidy layers), then finish with a generous spoonful of blueberry topping. Repeat for remaining glasses.

Optional: top with extra whipped cream and crumbled graham crackers for texture and garnish. Serve chilled and enjoy.