No bake lemon cheesecake parfaits make a delicious spring and summer dessert. These parfaits are made without gelatin or condensed milk. Just a handful of ingredients whipped together and layered into individual glasses for a sweet, tart, lemony treat.
No bake cheesecake bars are on of my favorite treats for a crowd, but having individual servings are great for those times when you want your own dessert.
Berries are a natural match with lemon and I found absolutely beautiful raspberries at the market, so I used them here for a bit of color. You could swap out the raspberries for strawberries, blueberries, blackberries or any summer fruit that you like.
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No bake raspberry lemon cheesecake
I love a good cheesecake, but I rarely (read: NEVER) turn on the oven during the summertime to make one. No bake cheesecakes are quick and easy, and they’re always a hit. You can eat this immediately or you can make it ahead and let it chill in the fridge for an hour or so. If you chill it, the cookie will soften just enough to allow your spoon to glide right through it into the creamy cheesecake filling.
If you are feeling extra fancy, you can make a simple raspberry sauce and drizzle that into the parfaits as well, like I did with these low carb blueberry lemon cheesecake parfaits. Instead of using the whole fruit, cook it down and layer it in the glass. Check out that post for a quick video tutorial to see how easy they are to make.
No bake lemon cheesecake
To bump up the lemon flavor, swap out the usual graham crackers for these meyer lemon cookie thins. I discovered these cookies a few years back and have been thinking about how to use them in a dessert ever since. This is just the beginning, I promise you. I’m thinking of all kinds of desserts for these cookies.
They work wonderfully in these parfaits because they are thin enough to meld into the cheesecake, but they don’t turn into mush. Kind of the perfect cookie.
Also, the cheesecake filling gets a double burst of lemon flavor from both the zest and the juice. These parfaits could be called triple lemon cheesecake parfaits!
No bake cheesecake parfaits
Parfaits are a nice option instead of making bars because you can see the layers . It’s a pretty dessert that feels special, even though it is super simple.
Sometimes it’s nice to have individual servings for dessert, or as we like to call them “desserts I don’t have to share”. True confession – it’s something I don’t have to slice and serve. Because everyone is eyeing their slice and comparing it to see if it is bigger/smaller than someone else’s… am I right?!
If you’re having a bridal or baby shower, or any kind of gathering, these are great for parties. I use these plastic parfait/shooter cups for events all the time. They are the perfect size.
No bake lemon cheesecake bars
Can I make these into bars? Yes. But, you’ll have to make a few adjustments. Add a stick of melted butter and 1/4 cup of sugar to the cookie crumbs and press them into a 8×8 pan. Make the filling according to the recipe and smooth it on top. You can also add a layer of cookies in the middle for an extra bit of lemony goodness.
Looking for a summery cheesecake to bake? Try this Blackberry Swirl Cheesecake Tart from Pastry Chef Online. It is light, tangy and so pretty.
Used in this recipe:
• stemless wine glasses – I have a TON of these glasses. I use them for entertaining, catering events, etc. These particular glasses are great for desserts because they are shorter and rounder than most stemless glasses with a nice-sized opening at the top so you can easily fill the glass.
• hand mixer – If you are in the market for a new one, I’ve owned this mixer for a Very Long Time and it’s still going strong!
• disposable piping bags – These make filling your glasses a snap. Plus, come holiday baking time, they come in handy for piping frosting on cookies, etc.
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Make it a summer party!
Here are a few ideas for a summer party menu:
- 2 blocks cream cheese, 8 oz each
- 3/4 cup powdered sugar
- 2 - 3 tbsp lemon zest, from one large lemon
- 3 tbsp lemon juice, from one large lemon
- 2/3 cup heavy cream
- pinch sea salt
- 1 pint raspberries
- 1 package meyer lemon cookie thins (80 cookies total needed)
- Place 68 cookie thins in the bowl of a food processor.
- Process until cookies are crumbs with no large pieces remaining. Set aside.
- In a medium/large bowl, combine cream cheese, powdered sugar, lemon juice, lemon zest, salt and heavy cream.
- Whip on medium high speed for 4 - 5 minutes until smooth and fluffy.
- In each of the six glasses, place 3 - 4 tablespoons of lemon cookie crumbs in the bottom of the glass.
- Pipe in a few tablespoons of cheesecake filling on top of cookie crumbs.
- Place 6 raspberries in each glass, then top with another layer of lemon cheesecake filling.
- Place 2 cookie thins on top, then pipe a dollop of cheesecake mixture on top of cookies.
- Garnish with 2 raspberries on top.
- Serve immediately or chill in the refrigerator until ready to serve.
If you prefer to use regular graham crackers, you'll need 2 cups of crumbs for the bottom layer.
In my package of cookies, there are 34 cookie thins per sleeve. You'll need 2 sleeves for 2 cups of crumbs, plus an additional 1/3 of a sleeve for cookies in layers.
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Amount Per Serving: Calories: 350Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 73mgSodium: 199mgCarbohydrates: 32gFiber: 5gSugar: 22gProtein: 4g