No bake creamy cheesecake filling layered with blueberry pie filling!

Cheesecake Parfaits with Blueberry Pie Filling - No bake creamy cheesecake filling layered with blueberry pie filling!

I hope you all had a great Cinco de Mayo weekend. My weekend consisted of a 12-hour sleep on Friday night starting at 7PM (I sure know how to party it up!), lots of time spent in the kitchen and catching up on a lot of TV. All in all, I would say it was productive. After all, I finally watched X-Men 2 and 3, almost 10 years after it came out, and I almost cried my eyes out when Professor X died. I was a bit devastated, to say the least.

Cheesecake Parfaits with Blueberry Pie Filling - No bake creamy cheesecake filling layered with blueberry pie filling!

But being that it’s Monday, my least favorite day of the week, I’m hoping I can make it a little bit better with this Pinterest contest hosted by Lucky Leaf. Just be sure to follow the prompts below for your chance to win up to $500!

And in honor of this awesome contest, I just had to share these no-bake blueberry cheesecake parfaits. With layers of creamy cheesecake upon layers of blueberry pie filling, these can be served as the perfect Mother’s Day dessert, or my dinner on some nights! Hey, a girl’s gotta eat, right?

Cheesecake Parfaits with Blueberry Pie Filling

Cheesecake Parfaits with Blueberry Pie Filling

Yield: 4 servings
Prep: 2 hours 10 minutes
Total: 2 hours 10 minutes
No bake creamy cheesecake filling layered with blueberry pie filling!
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Ingredients

  • 1 cup heavy cream
  • 1 (8-ounce) package cream cheese, at room temperature
  • ¾ cup sugar
  • 1 lemon, juiced
  • 1 teaspoon vanilla extract
  • 1 (20-ounce) can Lucky Leaf blueberry pie filling

Instructions

  • In the bowl of an electric mixer fitted with the whisk attachment, whip heavy cream until stiff peaks form.
  • In another clean bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, sugar, lemon juice and vanilla until smooth, scraping the sides of the bowl and beaters as needed. Fold in 1/3 of the whipped cream to lighten it; then add the remaining whipped cream, gently folding until the filling is light and fluffy.
  • Using 3-4 wine glasses, pour the filling into each glass, layering with the blueberry pie filling.
  • Serve chilled.

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Disclosure: This post is sponsored by Lucky Leaf. All opinions expressed are my own.