Berry Cheesecake Parfait (in a jar)

While recipe #44 isn’t lactose-free, it is gluten-free and refined sugar-free, as well as totally and utterly tasty.  Craving berry cheesecake but want a healthier version without all the added sugar?  Your wish is my pleasure to deliver.  Not only is this version lighter, its easier to make, requiring absolutely no baking and no waiting for hours and hours until the cake has cooled and set.  This one?  You can whip it up in 5 minutes flat and enjoy it right then and there.  How sweet of a treat is that?



1/2 cup of mascarpone cheese

Honey, to taste (roughly 3-4 tablespoons)

1 teaspoon of vanilla extract

Crushed almonds or hazelnuts

Berries of your choice (I used blueberries and blackberries)

  1. Stir the mascarpone cheese in a small bowl together with the honey and vanilla.  Mix well with a fork until it takes on a slightly whipped texture.  Taste.  If not sweet to your liking, add a bit more honey.
  2. Once the mascarpone is ready, you can begin layering the parfaits in any kind of serving dish or cup of your choice.  (I like mason jars, super cute and slightly rustic).  I recommend a layer of berries on the bottom, followed by some mascarpone cheese, sprinkled with the crushed almonds or hazelnuts.  Then repeat (berries, sweet cheese, crushed nuts).
  3. Enjoy!!!

The recipe I listed above is enough for 1 or 2 parfaits, depending on how much of the sweet cheese you would like in your parfait.  This can be made and stored in the fridge for up to 3 days, in an airtight container.


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