Using some of my Homemade Blueberry Pie Filling, I made these No-Bake Blueberry Cheesecake Parfaits today for dessert. I love using 8-oz. mason jars for this … simply screw on the top and you have a dessert “to go” very easily with no worry about spilling. Quick, easy and so yummy!
1 – 8 oz. cream cheese, softened
1 cup sour cream
1 tbls. vanilla
2 tbls. lemon juice
1/2 – 8 oz. container cool whip or 1 cup heavy cream, whipped
1 graham cracker crumb crust, evenly divided (see directions below)
1 – 16 oz. jar Blueberry Pie Filling
Graham Cracker Crumb Crust
1 1/4 cups graham cracker crumbs
2 tbls. sugar
5 tbls. butter, melted
In a mixing bowl, add all ingredients and mix together with a fork until well combined
Set out cream cheese to soften. Once softened, beat cream cheese and sugar until smooth and combined. Add vanilla, lemon juice and sour cream and beat until well blended. Mix in whipped heavy cream or cool whip until fluffy. Cover with plastic wrap and allow to cool 1-2 hours.
In 8 – 8 oz. mason jars, add 3 tbls. of the graham cracker crumb crust then top the crust with 2-3 large spoonfuls of the cheesecake filling, and lastly top cheesecake filling with 2 spoonfuls of the blueberry pie filling, until each jar is full and all ingredients are evenly distributed. Cover jars with lids and store in the refrigerator.
Yield: 8 – 8 oz. mason jars