No Bake Blueberry Lemon Cheesecake Parfaits {Low Carb}

No Bake Blueberry Lemon Cheesecake Parfaits, my new go-to quick and easy summer treat! Perfect for a last minute dessert when there is no time for baking. They look elegant enough to serve to guests, but they are ridiculously easy.

No Bake Blueberry Lemon Cheesecake Parfaits

No bake desserts, like these no bake lemon cheesecake parfaits, are a lifesaver in warm weather months, which is most of the year where I live. Additionally, warm weather means bathing suit season.  

We are watching what we eat, but I’m not about to deprive myself of a sweet treat. These no bake blueberry lemon cheesecake parfaits are low carb, lower in sugar and at only 2 ounces, they won’t sabotage your diet.  It’s a WIN WIN!

No Bake Blueberry Lemon Cheesecake Parfaits

No Bake Parfaits

Replacing the usual graham cracker crumbs with toasted almonds and pecans keeps the carb count in check and portioning them into small glasses keeps you from overindulging.  I’m not about to give up sweets, but I am mindful about how much I have, so this helps me stay on track.

No Bake Cheesecake

Can we talk about the warm weather that is on the way?  It’s warm most of the year here and shortly, it will be warm everywhere.  As much as I love baking (I always say it’s cheaper than therapy), I do not want to heat my house up by having the oven blasting out 350 degrees of “making my AC work harder” heat for hours.  

I’ll increase my electric bill if it’s your birthday, but not for an everyday treat.  Besides, sometimes you just need a “little something” and it’s hardly worth breaking out the big guns for a few bites.

I was on the fence about using whipping cream in this recipe and finally, I decided against it. Here’s why – it’s not always on hand.  Like most people, I usually only have it in the fridge around the holidays or when I’m baking/cooking something that calls for it.   Even then, I almost always have half of a carton sitting in my fridge for a week waiting to be used.  If you happen to have some heavy whipping cream, by all means use it.  Whip up a bit and fold it into the “cheesecake”.   I wanted to make something that didn’t require a trip to the store.  I’m lazy like that.

No Bake Cheesecake Parfaits

No Bake Cheesecake Parfait Options

If blueberries aren’t your thing, try raspberries, strawberries or blackberries.  Berries in general are lower in sugar than many other fruits making them a great choice if you are watching your sugar intake.

So there you have it.  A portion controlled, low carb, lower in sugar treat that won’t blow your diet to smithereens AND it’s ready in a flash. My job here is done.

Used in this recipe:

• Hand Mixer
• Shot Glasses
• Demitasse Spoons
• Mini Prep Food Processor

Pin it to your dessert board!

Yield: 12 people

No Bake Blueberry Lemon Cheesecake Parfaits

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A low carb, lower in sugar, no bake treat that won't sabotage your diet.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

For the Cheesecake Layer

• 8 ounce cream cheese, 1 block, room temp.
• 1/2 cup powdered sugar, 3/4 c. if you like it a bit sweeter
• zest of 1 lemon
• 2 - 3 Tbsps fresh lemon juice
• 1 pinch of salt

For the Nut Layer

• 1/2 cup almonds, toasted
• 1/4 cup pecans, toasted

For the Blueberry Layer

• 1 pint blueberries
• juice of 1/2 lemon

Instructions

1. In a small saucepan over medium heat, cook blueberries with lemon juice until they start to release their juice. If your berries aren't very juicy, add a couple tablespoons of water to keep them from burning. Then cook down for about 5 - 10 minutes until they are a little "jammy". Set aside to cool.
2. Toast nuts on a baking sheet in a 350°F oven for about 5 minutes, or until fragrant. Don't walk away from them, they burn quickly. When nuts are golden brown, remove from oven and chop. I used a mini food processor to make quick work of it. Set aside.
3. In a medium mixing bowl, combine cream cheese, powdered sugar, zest, juice and salt. Beat on medium high speed for about 4 - 5 minutes, until fluffy.
4. In 2 ounce shot glasses, layer cream cheese mixture, nuts and blueberries. Begin and end with cream cheese mixture and finish with nuts on top.
5. Chill for 30 minutes to set, if you have that much patience.

Notes

I used regular Philadelphia cream cheese. I've tried other brands and I'm never quite as happy with the result. I'm not being paid by Philly cream cheese, it's just my preference. If you happen to be affiliated with Philly, I'm not against being paid to say it 😉
Also, you can try this with the low fat cream cheese, but the consistency won't be as creamy. You are only have a tiny portion, so eat the good stuff.

Toasting Nuts:
You can also toast them in a dry skillet on the stove. Stir them around occasionally so they don't burn and the same rules apply for walking away from them: Don't.

Nutrition Information:

Yield:

12
Amount Per Serving: Calories: 155 Saturated Fat: 4g Cholesterol: 20mg Sodium: 64mg Carbohydrates: 13g Fiber: 1g Sugar: 9g Protein: 2g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.