graham cracker crust

8 graham crackers, crushed (about 1 1/2 cups)
1/3 cup packed brown sugar
5 tablespoons unsalted butter, melted

no-bake cheesecake

16 ounces (2 packages) cream cheese, softened
2 teaspoons lemon juice
1 pint heavy whipping cream
1/2 cup granulated sugar

berry parfait

2 cups fresh blueberries
2 cups fresh strawberries, chopped
2 tablespoons granulated sugar, divided
1 cup fresh blueberries, for serving
1 cup fresh strawberries, chopped, for serving


1. Combine the crushed graham crackers and brown sugar in a medium bowl, then stir in melted butter. Press mixture into the bottom of ten 8-ounce mason jars. Place in fridge to set for at least 30 minutes.

2. In the bowl of a stand mixer, beat the cream cheese and lemon juice together on medium until no lumps remain. Add heavy cream and beat until thick, starting on low and increasing speed to medium, about 2-3 minutes. Scrape bowl, add sugar and beat on medium high until stiff.

3. In a small bowl, toss the blueberries with 1 tablespoon of sugar. Use the back of a fork or a cocktail muddler to break up berries. Set aside to macerate at least 30 minutes.

4. In another small bowl, toss the strawberries with the remaining tablespoon of sugar. Set aside to macerate at least 30 minutes.

5. Layer cheesecake mixture, then blueberries, and then a second layer of cheesecake mixture in prepared mason jars. Add a layer of strawberries and the remaining cheesecake mixture.

5. Pour mixture over chilled crust, and use a spoon to level. Chill at least four hours, up to overnight. Top with fresh fruit prior to serving.

This recipe was created especially to pair with Main & Vine wines by, a blog dedicated to easy recipes and entertaining tips for busy lifestyles.