No bake cheesecake just got even better with lime and layered with sweet blueberries and crunchy granola. The only question is will you eat it for dessert or breakfast?
After a long weekend consisting of roughing-it camping with friends (which was a blast) followed by a day of cleaning and recovery my motivation to cook or bake was pretty minimal. Who wants to completely ruin a freshly cleaned kitchen? But my sweet tooth was attempting to convert some of the others to its side so I had to appease it somehow while at the same time not making a mess.
Have you ever had no-bake cheesecake? It provides all the creamy luxury of cheesecake without the fuss of a spring form pan or turning on your oven. Even more convenient is the fact that it can be ready in a matter of minutes and topped with just about anything. Are you ready for no bake cheesecake in a bowl?
This version of no-bake cheesecake was actually turned into a granola parfait. The cheesecake mixture is freshened up with some lime zest and juice before being layered with sweet blueberries and crunchy, nutty granola. The end result can serve as the perfect free form cheesecake for dessert or even a decadent breakfast if you feel like splurging.
Other than the fantastic flavor and texture of this parfait, my favorite part was how pretty it looked layered into clear stemless wine glasses. They would also look good in small mason jars, which would make them perfect for on-the-go or picnics.
One year ago: Grown-Up Macaroni and Cheese
Two years ago: Spaghetti Avocado
Four years ago: Baked Zucchini Fries with Balsamic Aioli
BLUEBERRY-LIME CHEESECAKE GRANOLA PARFAITS
8 oz. cream cheese, room temperature
1/4 cup + 2 Tbsp sugar, divided
1/2 lime, zested and juiced
1 tsp vanilla extract
4 oz. frozen whipped topping OR 1/2 cup heavy cream, whipped to stiff peaks
1 pint (16 oz.) fresh blueberries, divided
2 Tbsp sugar
2 Tbsp water
1 Tbsp cornstarch
1/2 cup Golden Girl Granola, plus more for garnish
- In a medium bowl, beat together the cream cheese, 1/4 cup sugar, lime juice and zest, and vanilla until blended. With a spatula gently fold in the whipped topping until just incorporated. Set aside.
- In a medium heavy duty pot, combine half the blueberries, remaining 2 tablespoons of sugar, water, cornstarch and salt. Cook over medium heat, stirring constantly until blueberry mixture turns thickens and turns a very dark purple; takes several minutes. Remove from heat and fold in remaining blueberries. Set aside.
- Starting with the cheesecake mixture, place a dollop into the bottom of four small cups or bowls (using a total of 1/3 of the mixture). Top with two tablespoons of blueberries and two tablespoons of granola. Repeat the layers, ending with the last third of the cheesecake mixture. Top with additional granola and blueberries.
Source: The Spiffy Cookie original.
Disclosure: I was provided with complimentary product from Golden Girl Granola. I was not compensated for this post. All thoughts and opinions are my own.
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