Chris Cooks

Dairy Free Dessert – Lemon Blueberry Cheesecake Parfaits

January 28, 2024

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I am so happy with this one, y’all. When I tell you this is one of the best desserts I’ve made, I mean it – massive hit with everyone who tried it. Dairy free, grain free, gluten free, and high protein to boot (20grams per serving). Happens to be vegan (depending on how you feel about honey), and absolutely delicious.

Lemon Blueberry Cheesecake Parfait - Dairy Free Dessert

Mini Always Pan 2.0 | Glass Mixing Bowls | Cutting Board

This dessert is made up of three parts, the crumb, the filling, and the fruit topping. These little parfaits can be prepped ahead of time and will keep in the fridge up to a week.

Lemon Blueberry Cheesecake Parfait - Dairy Free Dessert

Mason Jars | Pink Taper Candles | Honey Pot | Copper Pots | Brass Pepper Mills

If macros are something you care about, each serving has 24g Fat, 22g Carbs, and 20g Protein. For plant-based desserts, that’s pretty incredible. And I’d serve this to anybody, whether they were plant-based or not.

Lemon Blueberry Cheesecake Parfait - Dairy Free Dessert

Other Kitchen Sources

So if someone in your circle eats dairy free, give this dessert a try! Something everyone will enjoy, and it’ll really mean a lot for that person that you took the time to make something they could enjoy right along with everyone else.

Lemon Blueberry Cheesecake Parfait - Dairy Free Dessert

Lemon Blueberry Cheesecake Parfait – Dairy Free Dessert

A delicious cheesecake parfait with no dairy, grain, or gluten, and 20 grams of protein per serving.
Course: Dessert
Servings: 4


For the Crumb

  • 1/2 cup almond flour
  • 1/2 cup hemp seeds
  • 1 tbsp date sugar or regular granulated sugar
  • 2 tbsp coconut oil

For the Fruit Topping

  • 1 pint blueberries frozen blueberries work
  • 1/2 cup apple sauce unsweetened preferred
  • 1 cup water
  • 2 tbsp honey or agave nectar
  • 2 tsp fresh lemon juice just a squeeze
  • 1 pinch salt

For the Filling

  • 1 cup plant based ricotta Kite Hill brand
  • 2 cups vanilla plant-based yogurt Siggi's brand
  • 1-2 scoops vanilla plant-based protein powder Owyn brand


Make the Crumb

  • Add all the ingredients to a pan on medium-low heat and toast, tossing frequently to keep it from burning. Once it has browned and smells fragrant, remove from heat and set aside.

Make the Fruit Topping

  • In a medium sauce pot add all of the fruit topping ingredients. Bring to a simmer over medium heat and reduce to a syrupy consitency. It should coat the back of a spoon. Chill in the fridge for 2 hours to cool, or use an ice bath (put the mix in a small glass bowl. place that bowl into a large bowl that has ice water in it. stir constantly until cool).

Make the Filling

  • In a large bowl, using a hand mixer, whisk the filling ingredients together until smooth.

Make the Parfaits

  • Layer the parfaits in small jars or cups, starting with the crumb, then the filling, then the fruit topping. Cover and chill in the fridge until ready to serve, or up to one week.

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What do you think?

  1. Beth says:

    This sounds amazing! Would you have any idea on the calories? Love your blog

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