No Bake Blackberry Cheesecake Parfait

No Bake Blackberry Cheesecake Parfait by

 Carla Figáro


Serves 4-6


      • 1 pint heavy whipping cream, chilled
      • 8 oz. cream cheese, at room temperature
      • 2 oz. Greek yogurt or fat-free sour cream
      • 1/2 cup sugar
      • 1/2 tsp. Madagascar vanilla
      • 1 16 oz. bag frozen blackberries
      • 2 tbsp. raw sugar ( adjust to taste)
      • 1 pinch Himalayan salt
      • 1 tsp. fresh lemon juice
      • 1 package crispy cookies of your choosing, crumbled
      • 1 tbsp. granulated sugar
      • 2 tbsp. sweet cream salted butter
      • 1 pint fresh blackberries


      1. In a small deep bowl whip cream cheese, vanilla, yogurt, and sugar until sugar is dissolved and the mixture is light and fluffy, set aside.
      2. Pour whipping cream into a chilled glass or steel bowl and whip until stiff peaks form. Fold in cream cheese mixture and place in the fridge until ready to assemble.
      3. In a small bowl add cookie crumbles, sugar, and butter. Incorporate until sandy crumble forms. Toast in a skillet until lightly brown or spread onto a parchment-lined cookie sheet and bake at 350°F for 8 to 10 minutes. Set aside to cool.
      4. In a blender add frozen blackberries, sugar, and salt. Purée until smooth. The mixture may be used as is or passed through a cheesecloth or fine mesh sieve to remove seeds.
      5. In a parfait or wine glass place 2-3 tbsp. cookie mixture, 2 heaping tbsp. cream cheese mixture, 2 tbsp. berry mixture, 2 tbsp. cream cheese mixture, 1 tbsp. berry mixture, 1 tbsp. cream cheese mixture.
      6. Sprinkle with a dusting of the cookie mixture then garnish with the fresh berries and mint leaves.
      7. Serve and enjoy.

Turn this into an eye-catching mini dessert display by layering it into mini parfait cups or martini glasses.