For the no bake cheesecake parfaits:
    • 2 graham crackers, crushed
    • 1 tablespoon unsalted butter, melted
    • 6 ounces cream cheese, at room temperature
    • 3 ounces real white chocolate, chopped
    • 1/4 cup + 1 tablespoon heavy whipping cream, divided use
For the fresh blackberry sauce:
  • 6 ounces fresh blackberries
  • 2 tablespoons powdered sugar
  • juice of half a lemon


  1. In a small bowl, combine the crushed graham crackers and melted butter. Pack this mixture into the bottom of two half pint glass jars. I used 7-ounce Weck jars in the photo.
  2. Next, in a clean bowl, add the chopped white chocolate and 1 tablespoon of the heavy cream.
  3. Heat the mixture on LOW in the microwave in 20-second pulses, stirring each time. When the mixture is fully melted, add the cream cheese and beat with a hand-held electric mixer on medium speed until combined.
  4. Divide the cheesecake mixture between the two jars. Cover and place in the fridge.
  5. Next, make the fresh blackberry sauce: combine all ingredients in a small saucepan. Stir over low heat until berries collapse and release their juices, about 10 minutes. Strain the mixture (or not, your choice), and let cool.
  6. Before serving, top the cheesecakes with the berry mixture. Whip the remaining 1/4 cup heavy cream, and swirl on top of each cheesecake to garnish. Garnish with fresh blackberries.
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