Passionfruit curd and fresh blueberries make this a vibrant dessert.
Hey everyone! You won’t want to miss this no-bake dessert. It’s light, flavorful and perfect for summer parties! What I love about cheesecake parfaits is that they’re so easy and quick to prepare compared to regular cheesecake recipes. All you need to do is prepare the components and then layer them in a dish of your choice (I chose a red wine glass for it’s fun shape which shows off the layers perfectly.
Passionfruit curd is vibrant, tart and custardy and it contrasts perfectly with fresh summer blueberries. A delicate, lightly sweetened cream cheese mousse mellows out the curd and buttery graham cracker crumbs provide just the right amount of texture. This may be one of my new favorite desserts on the blog.
Blueberry Passionfruit Cheesecake Parfait
- 2 large eggs
- 3 large egg yolks
- 1 cup sugar
- 3 tablespoons cornstarch
- 1 cup passionfruit puree
- 4 ounces unsalted butter, at room temperature
- 1 1/2 cups graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 1/2 teaspoon lemon zest
- 1 1/2 cup heavy cream
- 4 ounces cream cheese, room temperature
- 1/4 cup sugar
- splash of pure vanilla extract
- 1 pint blueberries
Prepare the curd:
- In a medium saucepan, whisk egg, egg yolks and sugar together until smooth. Whisk the corn starch together with a bit of passionfruit puree to create a slurry. Whisk the rest of the passionfruit puree and the slurry into the egg mixture. Continue to whisk over medium heat until thick, 10-15 minutes. It should be the consistency of pudding. Make sure the whisk hits the bottom of the pot to keep the bottom from burning. This is less likely to happen if you use a heavy-bottomed saucepan.
- Over low-heat, slowly whisk in the pieces of butter.
- Move the curd to a bowl and allow to chill in the refrigerator. It will continue to thicken as it cools. Lining the top of the curd with plastic wrap will prevent a skin from forming.
Prepare the parfait:
- In a small bowl, combine the graham cracker crumbs, melted butter and lemon zest. Set aside.
- In a stand mixer with the whisk attachment, combine the heavy cream and cream cheese until they're incorporated. Add the sugar and vanilla and then turn the speed up to high and allow the mixture to reach a stiff peak.
- In a decorative glass of your choice, layer the three ingredients : start with the cream cheese filling, followed by the curd, the crumbs and the blueberries. Take care with each layer to make sure it looks relatively level and even, though it doesn't need to be perfect. Finish by garnering the top with a small amount of cream cheese filling and blueberries.
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