No Bake Blueberry Cheesecake Parfait

Ingredients:
400 g frozen blueberries (14 oz / 2¾ cups) 🫐
2 tablespoons lemon juice 🍋
2 tablespoons sugar 🍚
125 g digestive biscuits (4.4 oz) 🍪
42 g unsalted butter, melted (3 tablespoons) 🧈
180 g white chocolate (6.3 oz / roughly 1 cup chopped) 🍫
125 ml whipping cream (½ cup) 🥛
250 g low-fat cream cheese, softened (or full-fat) (8.8 oz / 16.5 tablespoons) 🧀
125 ml low-fat sour cream, room temperature (or full-fat) (½ cup) 🥛
1 teaspoon vanilla extract 🍦
1 teaspoon lemon zest 🍋
Pinch of salt 🧂
Fresh blueberries, for topping 🫐
Instructions:
1️⃣ Make the Blueberry Sauce:
In a medium saucepan over medium-low heat, combine the frozen blueberries, lemon juice, and half the sugar. Bring the mixture to a simmer, swirling the pan occasionally. Simmer for about 10 minutes until the blueberries soften and break down, and the mixture becomes a thick syrup.
2️⃣ Melt the White Chocolate:
Place the chopped white chocolate in a bowl and set it over the simmering blueberry sauce to melt. Stir regularly until smooth, then set aside to cool slightly.
3️⃣ Cool the Blueberry Sauce:
Once the blueberry sauce has thickened, pour it into a wide bowl and place it in the fridge to cool quickly.
4️⃣ Prepare the Cookie Crust:
Crush the digestive biscuits into crumbs using a blender or by placing them in a bag and crushing them with a rolling pin. Mix the crumbs with the melted butter until well combined. Set aside.
5️⃣ Whip the Cream:
In a medium bowl, whip the cream until it holds its shape. Set aside.
6️⃣ Make the Cheesecake Filling:
In another bowl, beat together the softened cream cheese, remaining sugar, sour cream, vanilla extract, lemon zest, and a pinch of salt until smooth. Gradually pour in the melted white chocolate and beat until fully incorporated. Gently fold in the whipped cream until just combined, being careful not to deflate it.
Assemble the Parfaits:
7️⃣ Layer the Parfaits:
Divide half of the cookie crumb mixture among 4 serving glasses, pressing down lightly with the base of a slender glass. Add half of the cheesecake mixture to a large piping bag and pipe a layer over the cookie crumbs in each glass.
8️⃣ Add Blueberry Sauce:
Spoon half of the cooled blueberry sauce over the cheesecake layer in each glass.
9️⃣ Repeat the Layers:
Repeat the process with another layer of cookie crumbs, cheesecake mixture, and blueberry sauce.
🔟 Finish with Fresh Blueberries:
Top each parfait with fresh blueberries for a beautiful finish.
Refrigerate the parfaits for at least 2 hours to set before serving. Enjoy the refreshing taste of these No Bake Blueberry Cheesecake Parfaits!