Photo of Blueberry cheesecake parfait by WW

Blueberry cheesecake parfait

Total Time
21 min
20 min
1 min
Yes, you can eat your cheesecake and have a parfait too! No deprivation here. You get all the creamy cheesecake lusciousness with that distinctive tang, plenty of graham cracker yumminess, and loads of blueberry juiciness bite after bite in this cheesecake-in-a-glass trifle. This is one dessert that is a cinch to personalize: Swap raspberries or chopped strawberries for the blueberries and orange juice and zest for the lemon. Try gingersnap or vanilla wafer crumbs for the graham cracker crumbs if you want to play pastry chef.


Low fat cream cheese

8 oz, softened

Fat free vanilla yogurt


Powdered sugar (confectioner's)

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(es)


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