Blueberry Cheesecake Parfait

Total Time
21 min
20 min
1 min
This dessert is a snap to personalize: Swap raspberries or chopped strawberries for the blueberries and orange juice and zest for the lemon.


low fat cream cheese

8 oz, softened

fat-free vanilla yogurt


powdered sugar

¼ cup(s)

skim milk

¼ cup(s)

fresh lemon juice

2 tsp, or to taste

lemon zest

2 tsp, or to taste

fat free whipped topping

1 cup(s)

salted butter

1 Tbsp

graham cracker crumbs

1 cup(s)

table salt

1 pinch

fresh blueberries

4 cup(s)

fresh mint leaves

1 Tbsp


  1. In a large bowl, beat together cream cheese, yogurt, powdered sugar, milk, lemon juice and lemon zest; fold in whipped topping until just combined.
  2. Place butter in a small microwave-safe bowl; microwave until melted. Add graham cracker crumbs and salt; gently mix to combine.
  3. In a 2 quart trifle bowl, spoon 2 cups blueberries; top with 1 1/2 cups cream mixture, graham cracker crumbs, 2 cup remaining berries and remaining 1 1/2 cups cream mixture. Garnish with mint just before serving.
  4. Serving size: 1 cup

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