Summer evokes many food memories for me. During the cold winter months I daydream about barbeques and picnics with my friends and family. I imagine myself enjoying ice cream on the boardwalk with sand between my toes. I close my eyes and see farmer’s markets full of colorful produce. You get the idea. I’ve been enjoying these past few months tremendously. There is such a bounty of seasonal fruits and vegetables. I could spend hours at the local farmer’s market, walking through endless stands filled with peaches, tomatoes, corn and blueberries.
The blueberries are especially wonderful this year. Tart, plump and busting with sweet flavor, I cannot stop eating them. This summer has also been one for the records in terms of triple digit temperatures. Many days it has been so hot and humid that I don’t even want to venture outside. This has been translating into very light dishes in the kitchen. And because I have quite the sweet tooth I’ve been creating desserts that have lots of flavor without weighing me down.
I tend to think of cheesecakes as being quite heavy and dense. But this no-bake cheesecake parfait is the exact opposite; it’s light and refreshing. The blueberries add a perfect touch of freshness and the passionfruit curd is mouthwatering. The cheesecake filling has the consistency of whipped cream and the graham cracker crumbs are flaky and delicate. It’s a perfect summer dessert and one you can prepare in advance for those barbeques!
Jennifer Farley is the owner, recipe developer and food photographer of Savory Simple. She graduated from the Culinary Arts program at L’Academie de Cuisine in Gaithersburg, MD where she trained in classic French technique. Jennifer currently works as a recreational cooking instructor and social media marketer. She resides in the Washington DC metropolitan area and can often be found exploring the local culinary scene in search of new inspiration