Easy Lemon Blueberry Parfait Recipe
Introduction
This Easy Lemon Blueberry Parfait is a refreshing and creamy dessert that combines tangy lemon, sweet blueberries, and a crunchy cookie-pecan crust. Perfect for a quick treat or an elegant dessert, it requires no baking and comes together effortlessly.
Ingredients
- 21 oz store-bought blueberry pie filling (can or jar)
- Juice and zest of 1 lemon (about 1 tablespoon juice and 1 teaspoon zest)
- 8 oz softened cream cheese
- 6 oz plain Greek yogurt
- 3 tablespoons maple syrup
- 5 oz pecans
- 5 oz Biscoff cookies or speculoos cookies (gluten-free option)
- 3 tablespoons melted butter
- Pinch of salt
Instructions
- Step 1: Prepare the lemon blueberry filling by pouring the store-bought blueberry pie filling into a bowl. Stir in the juice and zest of 1 lemon to add a bright, tart flavor.
- Step 2: Make the crust by combining the Biscoff cookies, pecans, and a pinch of salt in a food processor. Pulse until you achieve coarse crumbs, then gradually add the melted butter while pulsing until the mixture is crumbly and holds together slightly.
- Step 3: Whip the cream cheese in a medium bowl using a hand mixer until smooth and creamy. Add Greek yogurt, maple syrup, and lemon juice, then mix again until combined. Fold in the lemon zest gently to keep the filling light and fluffy.
- Step 4: Assemble the parfaits by layering half of the crust at the bottom of your serving jars or glasses. Add half of the blueberry mixture, then half of the cream cheese filling. Repeat the layers, finishing with some extra blueberry topping and lemon zest if desired.
- Step 5: Serve immediately or cover and refrigerate for at least an hour to let the flavors meld. These parfaits can be kept chilled overnight for even better taste.
Tips & Variations
- For a scratch-made filling, cook fresh blueberries with sugar and lemon juice until thickened instead of using store-bought pie filling.
- Swap pecans for walnuts or almonds for a different nutty flavor.
- Use honey instead of maple syrup if preferred, adjusting sweetness to taste.
- Try layering with granola or sliced fresh fruit for added texture and freshness.
Storage
Store parfaits covered in the refrigerator for up to 2 days. The crust may soften over time, so best enjoyed within the first day. To serve, you can eat them chilled or let sit at room temperature for 10–15 minutes for a softer texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the parfaits ahead of time?
Yes, you can assemble and refrigerate these parfaits up to a day in advance. This allows the flavors to meld nicely, although the crust may lose some of its crispness.
Can I substitute Greek yogurt with regular yogurt?
Greek yogurt is preferred for its thickness and creaminess, but you can use regular yogurt. Just choose a full-fat, thick variety to maintain the parfait’s creamy texture.
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Easy Lemon Blueberry Parfait Recipe
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Easy Lemon Blueberry Parfait is a delightful no-bake dessert featuring layers of tangy lemon-infused cream cheese filling, sweet blueberry pie filling, and a crunchy pecan and biscoff cookie crust. Perfect for quick assembly and elegant presentation, this parfait combines creamy, fruity, and crunchy textures in every bite.
Ingredients
Blueberry Layer
- 21 oz can or jar store-bought blueberry pie filling
- Juice and zest of 1 lemon (about 1 tablespoon juice and 1 teaspoon zest)
Crust
- 5 oz pecans
- 5 oz biscoff cookies or speculoos cookies (gluten free option available)
- 3 tablespoons melted butter
- Pinch of salt
Lemon Cream Cheese Filling
- 8 oz softened cream cheese
- 6 oz plain Greek yogurt
- 3 tablespoons maple syrup
- Juice and zest of 1 lemon (about 1 tablespoon juice and 1 teaspoon zest)
Instructions
- Prepare the Lemon Blueberry Filling: Open the store-bought blueberry pie filling and transfer it into a mixing bowl. Stir in the freshly squeezed lemon juice and lemon zest to enhance the tartness and add a bright citrus flavor.
- Make the Crust: Place the biscoff cookies, pecans, and a pinch of salt into a food processor. Pulse on high until the mixture is broken down into coarse crumbs. While pulsing, gradually pour in the melted butter until the mixture becomes crumbly but holds together when pressed.
- Whip the Lemon Cream Cheese Filling: In a medium bowl, whip the softened cream cheese using a hand mixer until smooth and creamy. Add the plain Greek yogurt, maple syrup, and lemon juice, then continue mixing until fully combined and fluffy. Gently fold in the lemon zest for added texture and flavor.
- Assemble the Parfaits: Select your serving jars or glasses (6 x 8 oz mason jars recommended for portions). Layer half of the crust evenly at the bottom, followed by half of the blueberry-lemon filling, then half of the lemon cream cheese mixture. Repeat the layers once more, finishing with an extra spoonful of blueberry filling and a sprinkle of lemon zest for garnish if desired.
- Serve or Chill: Enjoy the parfaits immediately for a fresh treat or cover and refrigerate for at least one hour or overnight to allow flavors to meld and the crust to soften slightly.
Notes
- You can make your own blueberry filling by cooking fresh or frozen blueberries with a bit of sugar and lemon juice until thickened, as an alternative to store-bought.
- For a gluten-free version, substitute biscoff cookies with gluten-free speculoos or any gluten-free cookie you prefer.
- These parfaits can be prepared in advance and kept chilled for enhanced flavor fusion.
- The crust can also be pressed firmly into ramekins or a larger dish to serve as a no-bake cheesecake base.
- Adjust sweetness by varying the amount of maple syrup according to taste preferences.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: lemon blueberry parfait, no-bake dessert, lemon cream cheese filling, blueberry cheesecake parfait, easy parfait recipe
