No Bake Lemon Cheesecake Parfait are an easy no-bake dessert recipe that’s cool, sweet, & creamy. You’ll love our delicious dessert in a cup!
No bake lemon desserts are so tasty and simple to make- and these No Bake Lemon Cheesecakes are no different! For more delicious desserts in a cup or jar, try our recipes for Strawberry Shortcake in a Jar or Strawberry Jello Parfaits.
No Bake Lemon Cheesecake Parfait
If you’re looking for a cool, creamy, lemon dessert that’s perfect for any parties or get-togethers this summer, we have the recipe for you! These delicious No Bake Lemon Cheesecake Parfaits are a dead-simple no-bake treat that combines buttery graham cracker crumble with cheesecake filling and lemon pudding in one dessert in a cup. It’s easy to make batches of these Lemon Parfait Cups to serve up to large crowds- you can even use plastic cups to cut down on clean-up. If you love the tastes of Lemon Cheesecake, you’ll want to make up a batch of these mini No Bake Lemon Cheesecakes soon- they might be one of your new favorite summer dessert recipes!
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Ingredients for No Bake Lemon Desserts
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Graham Crackers
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Butter – Melted beforehand.
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Cream Cheese – Softened beforehand.
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Powdered Sugar
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Frozen Whipped Topping – Like Cool Whip
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Milk
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Lemon Zest
How to make Lemon Parfait Cups
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Crush or process graham crackers into a coarse powder before mixing with melted butter. In separate bowl, beat together softened cream cheese and powdered sugar.
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Fold cream cheese mixture together with frozen whipped topping and set aside. Prepare lemon pudding mix with milk and add in lemon zest.
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Assemble lemon cheesecake cups by layering graham cracker mix, piped cream cheese mix, and lemon pudding mix. Optionally top with whipped cream and garnish with lemon.
Start things up by crushing up some graham crackers. A rolling pin or a few good pulses in a food processor will do the job- we don’t need it crushed super-fine. Once it’s crushed, take the melted butter and pour it evenly over the crushed crackers. Mix to combine then set aside. In another bowl, combine the softened cream cheese and the powdered sugar. Grab a hand or stand mixer and beat them together until fully mixed and fluffy.
After those are mixed, add in some Cool Whip or other frozen whipped topping. Fold the cream cheese mix and the whipped topping together to keep it somewhat fluffy. Transfer this cheesecake mix to a piping bag if you’d like and set aside.
In another separate bowl, you’re going to prep your lemon pudding mix with milk then set aside. Add in a bit of lemon zest for added lemon flavor! Like we mentioned before, you could also use lemon curd here as well.
Assembly
Now it’s time to put our Lemon Cheesecake Parfait Cups together. Start by adding some of the graham cracker mixture to the bottom of each cup. On top of that, add the cheesecake mix- we like to pipe it in with a piping bag.
For the top layer, we’re going to add in our lemon pudding- or lemon curd, if that’s what you’re using.
Technically, the parfait cups are done at this point. However, we like to top the cups off with a bit of extra whipped cream…
… And a little slice of lemon for garnish. Doesn’t it look so good?
We recommend letting these No Bake Lemon Cheesecakes chill in the fridge for an hour before serving them up and enjoying! If you have any left over, they’ll last 3-5 days in the fridge.
No Bake Lemon CHeesecake Parfait
Ingredients
- 12 tbsp crushed graham crackers 6 full Graham Crackers
- 3 tbsp Butter melted
- 8 oz Cream Cheese softened
- 1/2 cup Powdered Sugar
- 1/2 tsp Lemon Juice
- 6 oz Whipped Topping thawed
- 1 box Lemon Pudding Mix 3.4 oz
- 2 cup Milk
- 1 tsp Lemon Zest optional
Instructions
- Crush or process graham crackers into a coarse powder.
- Mix crushed graham crackers with melted butter. Set aside.
- Beat together softened cream cheese and powdered sugar until blended.
- Fold cream cheese mixture together with frozen whipped topping and set aside.
- Prepare lemon pudding mix with milk and add in lemon zest if desired.
- Assemble parfaits by layering 1/4 of the graham cracker mix in the bottom of each cup.
- Transfer cheesecake mixture to piping bag and pipe 1/4 of the mixture into each cup.
- Top each with 1/4 of the lemon pudding mix.
- Optionally top each cup with more whipped topping and garnish with lemon.
- Refrigerate until ready to serve.
Nutrition
jocelyn Goldberg
Have not assembled yet but the elements of the dessert are so yummy. Perfect no bake summer dessert
Rosie Randolph
Is INSTANT Lemon Pudding allowed for this recipe?