Best Lemon Raspberry Cheesecake Parfait

This lemon raspberry cheesecake parfait is a delightful dessert that combines creamy cheesecake layers with the bright, zesty flavor of lemon and the sweet tartness of fresh raspberries. Perfect for any occasion, it’s light, refreshing, and packed with flavor in every bite.

What to Look Forward To:

The creamy cheesecake layers are smooth and rich, paired with a tangy lemon flavor and topped with fresh, vibrant raspberries. The texture is light and airy, making it a perfect end to any meal. With each spoonful, you get a burst of citrus and sweetness, creating a delightful contrast that will leave your taste buds wanting more.

Tools to Use:

Parfait glasses or small mason jars
Mixing bowls
Hand mixer or stand mixer
Whisk
Spatula
Measuring cups and spoons

Ingredients:

For the Cheesecake Layers:

8 oz cream cheese, softened
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 tablespoon lemon zest
1/4 cup sour cream (optional for extra creaminess)

For the Raspberry Layer:

1 1/2 cups fresh raspberries (or frozen, thawed)
2 tablespoons sugar
1 teaspoon lemon juice

For the Crust:

1 cup graham cracker crumbs
2 tablespoons unsalted butter, melted
2 tablespoons sugar

Instructions:

Make the Crust:
- In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated. Spoon a small amount into the bottom of each parfait glass or mason jar, pressing down lightly to form a crust layer.
Prepare the Raspberry Layer:
- In a medium bowl, mix the raspberries, sugar, and lemon juice. Mash the raspberries lightly with a fork to release some juice, but still keep some whole for texture. Set aside to let the flavors combine.
Make the Cheesecake Filling:
- In a mixing bowl, beat the cream cheese with an electric mixer until smooth. Add the powdered sugar, vanilla extract, lemon juice, and lemon zest, and continue mixing until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, ensuring it stays light and airy. For extra creaminess, add sour cream at this stage.
Assemble the Parfaits:
- Spoon a layer of the cheesecake mixture on top of the graham cracker crust in each parfait glass, smoothing it out with a spatula.
- Add a layer of mashed raspberries on top of the cheesecake layer.
- Repeat the layers until the parfait glasses are filled, finishing with a layer of cheesecake mixture on top.
Chill and Serve:
- Place the parfaits in the refrigerator for at least 2 hours to chill and allow the flavors to meld.
- Just before serving, top each parfait with a few fresh raspberries and extra lemon zest for a burst of color and flavor.

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Best Lemon Raspberry Cheesecake Parfait

Equipment

Parfait glasses or small mason jars
Mixing bowls
Hand mixer or stand mixer
Whisk
Spatula
Measuring cups and spoons

Ingredients

For the Cheesecake Layers:
8 oz cream cheese softened
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 tablespoon lemon zest
1/4 cup sour cream optional for extra creaminess
For the Raspberry Layer:
1 1/2 cups fresh raspberries or frozen, thawed
2 tablespoons sugar
1 teaspoon lemon juice
For the Crust:
1 cup graham cracker crumbs
2 tablespoons unsalted butter melted
2 tablespoons sugar

Instructions

Make the Crust:
In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated. Spoon a small amount into the bottom of each parfait glass or mason jar, pressing down lightly to form a crust layer.
Prepare the Raspberry Layer:
In a medium bowl, mix the raspberries, sugar, and lemon juice. Mash the raspberries lightly with a fork to release some juice, but still keep some whole for texture. Set aside to let the flavors combine.
Make the Cheesecake Filling:
In a mixing bowl, beat the cream cheese with an electric mixer until smooth. Add the powdered sugar, vanilla extract, lemon juice, and lemon zest, and continue mixing until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, ensuring it stays light and airy. For extra creaminess, add sour cream at this stage.
Assemble the Parfaits:
Spoon a layer of the cheesecake mixture on top of the graham cracker crust in each parfait glass, smoothing it out with a spatula.
Add a layer of mashed raspberries on top of the cheesecake layer.
Repeat the layers until the parfait glasses are filled, finishing with a layer of cheesecake mixture on top.
Chill and Serve:
Place the parfaits in the refrigerator for at least 2 hours to chill and allow the flavors to meld.
Just before serving, top each parfait with a few fresh raspberries and extra lemon zest for a burst of color and flavor.

Tips for Cooking:

Whipping the Cream: Make sure the heavy cream is cold for easier whipping. This helps create a light and fluffy texture in the cheesecake filling.
Raspberry Layer: If you prefer a smoother raspberry layer, you can blend the raspberries and strain out the seeds before adding them to the parfaits.
Individual Servings: Parfaits are perfect for individual servings, and mason jars or small glasses make for an elegant presentation.

Why You Should Try This Recipe:

This lemon raspberry cheesecake parfait is the ultimate dessert for anyone who loves fruity, creamy, and refreshing treats. The combination of the zesty lemon, sweet raspberries, and smooth cheesecake filling is a crowd-pleaser that’s sure to impress. It’s a light yet indulgent dessert, perfect for warm weather or as a special treat for any occasion.

Indulge in the refreshing flavors of this lemon raspberry cheesecake parfait, a perfect balance of creamy, tart, and sweet. Whether you’re serving it at a dinner party or enjoying it as a sweet treat, this parfait will surely become a favorite dessert that’s as easy to make as it is delicious.