Prepare the berry jello layer first. Drop blueberries into the bottom of parfait cups, glasses or mason jars. Prepare the berry jello according to package instructions. Mine required 2 cups boiling water to 2 cups ice water. Pour the prepared jello over the berries, filling the cups about 1/3. Transfer the cups onto a baking sheet and into the refrigerator to set completely.

Once jello layer has set, prepare the cheesecake layer. Pour the 2 cups cold heavy cream into a mixer bowl and add the sugar. Whisk on medium speed until soft peaks. Add the softened whipped cream cheese and vanilla extract. You can use regular cream cheese in this recipe, too. Make sure to softened to room temperature and whisk before adding into the whipped cream. Whisk the cream and cream cheese together for about 1 minute, or until smooth.

To make assembling the dessert easier, transfer the cheesecake filling into a pastry bag and pipe the filling right over the set berry jello. Top the cheesecake layer with more fresh berries, like raspberries, strawberries or even cherries.

Keep dessert refrigerated. Before serving, garnish with a cookie or two on the side.