Lemon Cheesecake Parfait
A delightful no-bake dessert featuring layers of buttery graham cracker crumbs, silky cream cheese filling, and bright homemade lemon curd, all topped with fresh berries for a refreshing, elegant treat perfect for any occasion.
Ingredients
- 1½ cups graham cracker crumbs about 10 full sheets, finely crushed
- 6 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar for crust
- 16 oz cream cheese softened to room temperature
- 1 cup powdered sugar sifted
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- Zest of 2 lemons
- ¾ cup lemon curd store-bought or homemade
- 1 cup fresh berries blueberries, raspberries, or strawberries
- Fresh mint leaves for garnish optional
Instructions
- Prepare the graham cracker base by combining graham cracker crumbs, melted butter, and granulated sugar in a bowl. Mix until the mixture resembles wet sand and holds together when pressed.
- Divide the graham cracker mixture among 6 parfait glasses or small mason jars, using about 3-4 tablespoons per glass. Press down gently with the back of a spoon to create an even layer.
- Beat the cream cheese in a large mixing bowl using an electric mixer until smooth and fluffy, about 2 minutes. Add the powdered sugar gradually and continue beating until well incorporated.
- Mix in the vanilla extract and lemon zest, ensuring they’re evenly distributed throughout the cream cheese mixture.
- Whip the heavy cream in a separate bowl until stiff peaks form, then gently fold into the cream cheese mixture using a spatula. Be careful not to deflate the whipped cream – use slow, sweeping motions.
- Spoon the cheesecake filling into each glass, creating a layer about twice as thick as the graham cracker base. Smooth the tops with the back of a spoon.
- Add a generous layer of lemon curd (about 2 tablespoons) on top of each cheesecake layer, spreading it gently to create an even surface.
- Refrigerate the parfaits for at least 2 hours or overnight to allow the layers to set properly and flavors to meld.
- Just before serving, top each parfait with fresh berries and a small mint leaf if desired. The contrast between the sweet-tart lemon and the fresh berries creates a perfect finishing touch.
Notes
- For the best texture, ensure your cream cheese is truly at room temperature before beginning.
- If making ahead, prepare all components but wait to add the fresh berries until just before serving to maintain their fresh appearance.
- The parfaits can be refrigerated for up to 2 days, covered with plastic wrap.
- For a lighter version, use Neufchâtel cheese instead of full-fat cream cheese.
- When zesting lemons, avoid the white pith beneath the yellow skin as it can add bitterness.
- For a more pronounced lemon flavor, add 1-2 tablespoons of fresh lemon juice to the cheesecake mixture.