No-Bake Lemon Blueberry Cheesecake Parfaits

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Light and tangy no-bake lemon cheesecake layered with fresh blueberries and graham cracker crumble for a perfect summer dessert. This American-inspired summer cookout recipe, ready in about 25 minutes, layers cream cheese, powdered sugar, lemon zest into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 5 min Serves 6 American cuisine 320 cal/serving

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Ingredients

8 oz softened cream cheese
3/4 cup powdered sugar
1 tbsp lemon zest
2 tbsp fresh lemon juice
1 cup chilled heavy cream
1 tsp vanilla extract
1 1/2 cups crushed graham crackers
4 tbsp melted unsalted butter
1 1/2 cups fresh blueberries
2 tbsp granulated sugar
2 tbsp water

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Instructions

Step 1: In a medium bowl, beat 8 oz softened cream cheese with 3/4 cup powdered sugar, 1 tbsp lemon zest, and 2 tbsp fresh lemon juice until smooth and creamy.
Step 2: In a separate chilled bowl, whip 1 cup heavy cream with 1 tsp vanilla extract until stiff peaks form. Gently fold whipped cream into the cream cheese mixture until fully combined.
Step 3: Mix 1 1/2 cups crushed graham crackers with 4 tbsp melted unsalted butter until evenly moistened.
Step 4: In a small saucepan, combine 1 1/2 cups fresh blueberries, 2 tbsp granulated sugar, and 2 tbsp water. Cook over medium heat for 5 minutes, stirring occasionally, until blueberries soften and syrup thickens. Remove from heat and cool.
Step 5: Assemble parfaits by layering 2 tbsp graham cracker crumble, 3 tbsp lemon cheesecake filling, and 2 tbsp blueberry compote in serving glasses. Repeat layers and finish with blueberries on top. Chill for at least 1 hour before serving.