No-Bake Blueberry Cheesecake Parfaits

No-Bake Blueberry Cheesecake Parfaits | Revamperate No-Bake Blueberry Cheesecake Parfaits | RevamperateAs it gets hotter and hotter and summer approaches, I’ll be switching to no-bake desserts so that I don’t overheat in my little apartment. As it is, I’ve been using the oven way too much considering how warm it is. But really, I can’t NOT bake. 

Nonetheless, I find ways around the oven most of the summer, and here’s one delicious no-bake recipe I shared on RecipeChatter recently! Head over to their site to make these super simple no-bake blueberry cheesecake parfaits

Not only are they no-bake, they’re a great personal dessert for cookouts and dinner parties so you don’t have to fuss with cutting up cake or pie or even scooping ice cream. Plus, you can adapt the recipe with other types of fruit!

For more no-bake recipe ideas, check out a few others I’ve made:

Visit RecipeChatter for the complete recipe and stay tuned here for more no-bake recipes as I start to MELT here in SoCal!

Baked Plum Tart

Plum Tart | Revamperate Plum Tart | Revamperate
So here’s something about me – I love plums! When I was a kid, we had a plum tree in the backyard, and my friends and I would go out with a basket and pick a million plums. Nope, not even exaggerating. I don’t think I liked plums as much back then, but now I love seeing them in season. They’re a very underrated fruit, so it’s my duty to make you love them by baking them into lots of delicious things, starting with this baked plum tart! 

Usually when I make recipes, I do a lot of research if it’s something I haven’t made before. I’ve made plenty of cupcakes and cookies to know how to whip something up, but this pie-like baked tart was out of my element. Oddly enough, there’s not much online about plum desserts. Internet, why don’t you love plums?! That’s OK though. I had something specific in mind and decided to just wing it with what I new about pie crusts and filling. Not too shabby if I do say so myself…

Plum Tart | Revamperate
I’m happy to say it wasn’t a disaster! It actually came out really well, but I only wish the photos did it justice. My plum tart or pie-tart hybrid is probably one of the desserts I’ve made that I’m most proud of because it’s more complicated that most of my other desserts, I did it without consulting other recipes, and it came out beautiful! I hope you think so too…if not, please don’t tell me, ha. Just try it because it’s deliciously tart and sweet at the same time. 

Crust ingredients:

  • 1 cup flour
  • 6 tbs butter, chilled and cut into cubes
  • 1 tbs brown sugar
  • 2 egg yolks, beaten
  • 1/4 tsp salt

Whisk together the sugar, flour and salt in a medium bowl. Add the butter and mix with your hands until course. Pour in the beaten egg yolk and mix with a fork until it forms a flaky dough, and knead the dough on a floured surface until smooth. Refrigerate for at least one hour while you prepare the filling.

Once an hour or so has passed, use a rolling pin to roll the dough out into a thin disk large around to cover a pie or tart pan. Press the dough lightly into the bottom and sides of the pan and cut off any loose pieces of dough.

Plum Tart | Revamperate
Filling ingredients:

  • 1/2 cup butter, soft
  • 1/2 cup brown sugar
  • 1/3 cup half and half cream
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1 1/2 cups flour
  • 6 plums, cut into thin slices

Cream together the butter and brown sugar with a mixer with a whisk attachment until smooth. Add eggs, half and half and vanilla, beating well between each. Mix in the flour until the mixture becomes thick and pasty (similar to a pudding consistency). Pour the filling into the crust and smooth with a spatula.

Cut your plums into thin slices and arrange them around the top of the tart, pressing lightly into the filling. Sprinkle with brown sugar and bake on 350 degrees for about 40 minutes until the edges are brown. If you’re using a glass pan (like I did) lift it out of the oven and look at the bottom. If it appears doughy, it’s probably not done yet. The edges will be a little crispy.

Remove from the oven and let cool completely before serving. It’s delicious with a scoop of vanilla ice cream! Enjoy!  

I also just installed a new recipe plugin here on the blog that will hopefully make your viewing a little better. Let me know what you think!

Baked Plum Tart
Serves 10
Print
Prep Time
25 min
Cook Time
40 min
Prep Time
25 min
Cook Time
40 min
For the Crust
  1. 1 cup flour
  2. 6 tbs butter, chilled and cut into cubes
  3. 1 tbs brown sugar
  4. 2 egg yolks, beaten
  5. 1/4 tsp salt
For the Filling
  1. 1/2 cup butter, soft
  2. 1/2 cup brown sugar
  3. 1/3 cup half and half cream
  4. 2 eggs
  5. 1/2 tsp vanilla extract
  6. 1 1/2 cups flour
  7. 6 plums, cut into thin slices
For the Crust
  1. Preheat oven to 350 degrees
  2. Whisk together the sugar, flour and salt in a medium bowl
  3. Add the butter and mix with your hands until course
  4. Pour in the beaten egg yolk and mix with a fork until it forms a flaky dough
  5. Knead the dough on a floured surface until smooth
  6. Form into a large ball, flattened slightly
  7. Refrigerate for at least one hour
  8. Roll the dough flat with a rolling pin and cover pie pan, trim to size
For the Filling
  1. Cream together the butter and brown sugar with a mixer with a whisk attachment until smooth
  2. Add eggs, half and half and vanilla, beating well between each
  3. Mix in the flour until the mixture becomes thick and pasty (similar to a pudding consistency)
Assemble the Tart
  1. Pour the filling into the crust and smooth with a spatula
  2. Arrange the sliced plums on top
  3. Bake on 350 degrees for about 40 minutes until the crust is golden brown
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