Best Lemon Blackberry Cheesecake Parfait Recipes

NO BAKE LEMON CHEESECAKE PARFAITS

No Bake Lemon Cheesecake Parfaits image

Sweet, tart no bake lemon cheesecake parfaits make a delicious summer dessert.

Provided by Cheryl Bennett

Time 1h20m

Number Of Ingredients 8

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)

Steps:

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.

Nutrition Facts : Calories 350 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fat 24 grams fat, Fiber 5 grams fiber, Protein 4 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 199 milligrams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

LEMON-BLACKBERRY PARFAITS RECIPE - (4.7/5)

Lemon-Blackberry Parfaits Recipe - (4.7/5) image

Provided by juliedee29

Number Of Ingredients 9

Ingredients

3 eggs
1/2 cup PLUS 1/4 cup sugar, divided
3/4 cup lemon juice
1 T. grated lemon peel
2 T. butter
4 oz. fat-free cream cheese
1 cup PLUS 6 T. cool whip, divided
3 cups fresh blackberries
3 whole graham crackers, crushed

Steps:

n a small heavy saucepan over medium heat, whisk the eggs, 1/2 c. sugar, lemon juice, and peel until blended. Add butter; cook, whisking constantly, until mixture is thickened & coats the back of a spoon. Transfer to a small bowl; cool. Cover & refrigerate until chilled. In a small bowl, beat cream cheese & remaining sugar until smooth. Fold in lemon mixture & 1 c. cool whip. Spoon half of the cream cheese mixture into six parfait glasses. Top with half of the berries & half of the cracker crumbs. Repeat layers. Top with remaining cool whip. Serve immediately.