Recipe by Jennifer Farley

I tend to think of cheesecakes as being quite heavy and dense. But this no-bake cheesecake parfait is the exact opposite; it’s light and refreshing. The blueberries add a perfect touch of freshness and the passionfruit curd is mouthwatering. The cheesecake filling has the consistency of whipped cream and the graham cracker crumbs are flaky and delicate. It’s a perfect summer dessert and one you can prepare in advance for those barbeques!

Jennifer Farley is the owner, recipe developer and food photographer of Savory Simple. She graduated from the Culinary Arts program at L’Academie de Cuisine in Gaithersburg, MD where she trained in classic French technique. Jennifer currently works as a recreational cooking instructor and social media marketer. She resides in the Washington DC metropolitan area and can often be found exploring the local culinary scene in search of new inspiration

PREP DETAILS

Servings: 4-6
Calories per serving: 350 per serving
Prep time: 30 mins
Cooking time: 50 mins
Total time: 1 hour 20 mins

INGREDIENTS

• 1 1/2 cups graham cracker crumbs

• 4 tablespoons butter, melted

• 1/2 teaspoon lemon zest

• 1 1/2 cup heavy cream

• 4 ounces cream cheese, room temperature

• 1/4 cup sugar

• splash vanilla

• 1 pint blueberries

• passionfruit curd (see below for recipe)

Passionfruit Curd

• 2 eggs

• 3 egg yolks

• 1 cup sugar

• 3 tablespoons (.75 ounces) cornstarch

• 1 cup passionfruit puree

• 4 ounces butter, at room temperature

DIRECTIONS 

1. Prepare passionfruit curd and allow it to chill in the refrigerator for at least 15-20 minutes

2. In a small bowl, combine the graham cracker crumbs, melted butter and lemon zest. Set aside

3. In a stand mixer with the whisk attachment, combine the heavy cream and cream cheese until they're incorporated. Add the sugar and vanilla and then turn the speed up to high and allow the mixture to reach a stiff peak

4. In a decorative glass of your choice, layer the three ingredients : start with the cream cheese filling, followed by the curd, the crumbs and the blueberries. Take care with each layer to make sure it looks relatively level and even, though it doesn't need to be perfect. Finish by garnering the top with a small amount of cream cheese filling and blueberries

Passionfruit Puree

1. In a medium saucepan, whisk egg, egg yolks and sugar together until smooth. Whisk the corn starch together with a bit of passionfruit puree to create a slurry. Whisk the rest of the passionfruit puree and the slurry into the egg mixture. Continue to whisk over medium heat until thick, 10-15 minutes. It should be the consistency of pudding. Make sure the whisk hits the bottom of the pot to keep the bottom from burning. This is less likely to happen if you use a heavy-bottomed saucepan

2. Over low-heat, slowly whisk in the pieces of butter

3. Move the curd to a bowl and allow to chill in the refrigerator. It will continue to thicken as it cools. Lining the top of the curd with plastic wrap will prevent a skin from forming