No Bake Lemon Cheesecake Parfaits
Sweet, tart no bake lemon cheesecake parfaits make a delicious summer dessert.
Servings: 6
Calories: 350kcal
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
Serving: 1g | Calories: 350kcal | Carbohydrates: 32g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Cholesterol: 73mg | Sodium: 199mg | Fiber: 5g | Sugar: 22g