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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

Ingredients

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 applesauce, 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 preferred)
  • 2 cups vanilla plant-based yogurt (Siggi's brand preferred)
  • 1-2 scoops vanilla plant-based protein powder (Owyn brand preferred)

Instructions

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.