Description
Lemon Raspberry Cheesecake Parfaits are individual servings of cheesecake layered in a jar or glass. They consist of a graham cracker crust base, a smooth and creamy cheesecake filling with a tangy lemon twist, and a sweet raspberry topping. The dessert is served chilled, which allows the layers to meld together into a delightful combination of creamy, crunchy, and fruity flavors.
Ingredients
For the Graham Cracker Crust:
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1 cup graham cracker crumbs
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1/4 cup unsalted butter, melted
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2 tbsp sugar
For the Cheesecake Filling:
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8 oz cream cheese, softened
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1/2 cup Greek yogurt or sour cream
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1/2 cup powdered sugar
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1 tsp vanilla extract
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1 tbsp fresh lemon juice
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Zest of 1 lemon
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1 cup heavy whipping cream
For the Raspberry Topping:
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1 1/2 cups fresh raspberries (reserve some for garnish)
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2 tbsp sugar (optional, depending on the sweetness of your raspberries)
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1 tsp lemon juice
Instructions
Begin by preheating your oven to 350°F (175°C). In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir the mixture until the crumbs are fully coated and the mixture resembles wet sand. Next, spoon a tablespoon of this crust mixture into the bottom of each serving glass or jar. Use the back of a spoon to gently press it down to create a firm crust.
Place the glasses on a baking sheet and bake for about 5-7 minutes or until golden brown and fragrant. Once done, remove the glasses from the oven and set them aside to cool completely.
In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the Greek yogurt (or sour cream), powdered sugar, vanilla extract, lemon juice, and lemon zest, and continue mixing until everything is fully incorporated and creamy.
In a separate bowl, whip the heavy whipping cream until stiff peaks form. Once whipped, gently fold the whipped cream into the cheesecake mixture, taking care not to deflate it. The result should be a light and airy cheesecake filling.
In a small saucepan, combine the raspberries, sugar (if using), and lemon juice. Cook over medium heat for about 5-7 minutes, or until the raspberries break down and release their juices, creating a syrup-like consistency. Remove the saucepan from heat and allow the raspberry topping to cool.
If you prefer a fresher texture and flavor, you can skip cooking the raspberries and use them raw for the topping.
Once the graham cracker crust has cooled, spoon a generous layer of the cheesecake filling over the crust in each jar or glass. Follow this with a layer of the raspberry topping. If you’re using fresh raspberries, add them directly as the second layer. Repeat the layers until the glasses are filled.
Refrigerate the parfaits for at least 2 hours, or overnight for best results. Before serving, garnish each parfait with a few fresh raspberries and a small curl of lemon zest for extra color and a burst of citrus aroma.
Notes
These Lemon Raspberry Cheesecake Parfaits are best served chilled and can be made a day ahead—perfect for entertaining or a refreshing summer treat. Feel free to swap raspberries with strawberries or blueberries for a fruity twist!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Keywords: Lemon Raspberry Cheesecake Parfaits