Creamy, rich, and smooth no bake cheesecake with layers of blueberry cardamom curd and graham crackers, served in individual jars. These no bake cheesecake parfaits are an easy make ahead treat perfect for your next dinner party!
This post is sponsored by Nielsen-Massey.
People often ask where I get the inspiration for many of my original recipes. Most commonly, we ate dinner somewhere or spotted something while traveling that looked delicious, and I decided to try to create my own version. Sometimes, someone else quite literally tells me what to make.
Which was exactly the case with these no bake cheesecake parfaits with blueberry curd. Our friend, Erica, is a personal chef (if anyone in Bucks County, PA needs a personal chef service, I fully endorse her amazing cooking!).
At a recent dinner at her house, she served Ottolenghi’s Set Cheesecake with Plum Compote for dessert. Halfway through dessert, she mentioned how well the cheesecake would pair with my blueberry cardamom curd.
And thus, here we have: no bake cheesecake parfaits (adapted from Ottolenghi’s set cheesecake recipe) with blueberry cardamom curd. Erica was right: they do indeed pair together beautifully.
The no bake cheesecake made the perfect backdrop to try out some new Tahitian Vanilla I received from Nielsen Massey. Because Tahitian vanilla is extremely susceptible to heat, it’s perfect for cold and no-bake desserts, like this cheesecake.
Since vanilla plays such an important role in baking, let’s talk a little about vanilla before we dive further into these no bake cheesecake parfaits.