Ingredients:

  • 100 g Digestive Biscuits (or Graham crackers)
  • 50 g Unsalted Butter, melted
  • 1 Tbsp Light Brown Sugar (optional)
  • Pinch of Fine Sea Salt
  • 300 g Fresh or Frozen Blueberries
  • 50 g Granulated Sugar
  • 1 Tbsp Fresh Lemon Juice
  • 1 tsp Vanilla Extract
  • 1 Tbsp Water
  • 1 tsp Cornflour (Cornstarch), mixed with 1 Tbsp cold water
  • 225 g Full-Fat Cream Cheese, softened
  • 50 g Icing Sugar (Confectioner's Sugar), sifted
  • 1 tsp Vanilla Bean Paste or Extract
  • 150 ml Double Cream (Heavy Whipping Cream), chilled

Instructions:

  1. Combine blueberries, granulated sugar, lemon juice, and 1 Tbsp water in a saucepan. Bring to a gentle simmer over medium heat, stirring occasionally until the sugar dissolves and the berries begin to burst (about 5 minutes).
  2. Stir in the vanilla extract. Pour in the cornflour slurry (cornflour mixed with cold water) and stir continuously until the compote thickens to a syrup-like consistency (about 1 minute).
  3. Remove from heat and transfer the compote to a shallow bowl. Place in the refrigerator immediately to cool completely. A cool compote prevents the cream cheese filling from melting.
  4. Crush the digestive biscuits finely until they resemble coarse sand. Mix the crushed biscuits with the melted butter, brown sugar (if using), and salt until the mixture is evenly moistened.
  5. In a medium bowl, beat the softened cream cheese until smooth and lump-free. Add the sifted icing sugar and vanilla, mixing until just combined and creamy.
  6. In a separate, clean bowl, use an electric mixer to whip the chilled double cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture in two additions using a spatula until light and fluffy. Transfer the filling to a piping bag (optional).
  7. Divide the biscuit mixture evenly among 4 glasses and press lightly to form the base. Pipe or spoon one-third of the cheesecake filling over the crumb layer.
  8. Spoon a generous layer of the cooled blueberry compote over the filling. Repeat the process with a second, smaller layer of filling, followed by a final spoonful of compote.
  9. Garnish with fresh blueberries or mint. Cover the parfaits loosely and refrigerate for at least 1 hour (preferably 3 hours) to allow the layers to firm up and the flavors to meld.