Alison Shaw

Catherine Walthers and fellow private chef Rachel Vaughn created this no-bake cheesecake layered with blueberries and served in a glass. It’s easy to make and a delicious chilled dessert for a hot August night.

Serves 4

1 cup yogurt
1 cup cream cheese
 3 tablespoons sugar
1 teaspoon lemon zest
1 teaspoon vanilla
  • Salt, to taste
  • 3 cups fresh blueberries, divided
  • 1/4 cup maple syrup
  • 2 teaspoons cornstarch
  • A squeeze of fresh lemon juice
  • 1 cup Anna’s Swedish Thins cookies, almond or ginger (or other thin crisp cookies), crushed

1. In a stand mixer or using a hand-held mixer, combine the yogurt, cream cheese, sugar, zest, vanilla, and a pinch of salt. Blend until smooth and creamy. This could take a few minutes (though a few small lumps won’t be noticed).

2. In a small saucepan, combine 2 cups of blueberries, maple syrup, and cornstarch. Bring to a boil, then turn to medium-low and cook for 4 to 5 minutes, stirring often until a thickened sauce forms. Add a pinch of salt and a squeeze of fresh lemon. Transfer to a bowl to cool.

3. To crumble cookies, place in a bowl and break apart with your hands or pulse in a food processor.

4. To assemble, place about 3 tablespoons of crushed cookies into the base of a small parfait glass as the “crust.” Add 2 tablespoons or so of fresh blueberries. Add about 1/2 cup cheesecake filling as the next layer, topped with 1/3 cup of the cooled blueberry compote. Top with a few of the remaining cookie crumbs. Refrigerate until ready to use. This dish can be made the day before serving.

5. To eat: Use a spoon to get a bit of the cookies, fresh blueberries, cheesecake, and blueberry topping in one bite, and enjoy!

This recipe was originally published with the article, Blueberry Power.