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No Bake Lemon Raspberry Cheesecake Parfaits

Name: No Bake Lemon Raspberry Cheesecake Parfaits
Prep time: 30 min
Total time: 30 min
Cuisine: American
Ingredients: 8 oz cream cheese, softened; 1 cup heavy whipping cream; 1/2 cup powdered sugar; 1/4 cup lemon juice; 1 tsp lemon zest; 1 cup fresh raspberries; 1 cup graham cracker crumbs; 1/4 cup butter, melted

Bright, zesty, and impossibly simple, these No Bake Lemon Raspberry Cheesecake Parfaits are a fresh take on a classic favorite. They layer creamy lemon cheesecake, crunchy graham crumbs, and juicy raspberries for a dessert that looks fancy but comes together in minutes — perfect for last-minute entertaining or an easy weeknight treat. If you like make-ahead sweets, you’ll appreciate how well they hold up in the fridge and how little effort they require; for inspiration on other no-bake ideas, I sometimes pair them with a seasonal bite like no-bake pumpkin cheesecake balls for dessert tables.

Why make this recipe
If you’re tired of fussing with ovens and complicated setups, this recipe is perfect because it gives you a bright, elegant dessert with no baking required, minimal cleanup, and flavors that balance sweet, tart, and creamy in every spoonful.

Ingredients

8 oz cream cheese, softened
1 cup heavy whipping cream
1/2 cup powdered sugar
1/4 cup lemon juice
1 tsp lemon zest
1 cup fresh raspberries
1 cup graham cracker crumbs
1/4 cup butter, melted

How to make No Bake Lemon Raspberry Cheesecake Parfaits

Directions:
In a bowl, beat the softened cream cheese and powdered sugar until smooth. Add in the lemon juice and lemon zest, mixing until well combined. In another bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture. In serving cups, layer the graham cracker crumbs, followed by the lemon cheesecake filling, and then fresh raspberries. Repeat the layers until the cups are filled. Finish with a raspberry or lemon zest on top for garnish. Chill for at least 30 minutes before serving.

Step-by-Step Guide to Making No Bake Lemon Raspberry Cheesecake Parfaits

Prep your ingredients and tools
- Soften the cream cheese to room temperature so it folds smoothly (about 30–60 minutes on the counter).
- Juice and zest one or two lemons until you have 1/4 cup juice and 1 teaspoon zest.
- Chill the mixing bowl and whisk attachment (or beaters) for the whipped cream if possible — cold tools help the cream whip faster.
- Choose clear serving cups or small mason jars to show off the layers.
Make the lemon cheesecake filling
- Beat the softened cream cheese with the powdered sugar until it’s silky and free of lumps. Scrape the bowl to ensure even mixing.
- Add lemon juice and zest. Mix briefly until the lemon is fully incorporated — taste and adjust a touch of extra zest if you want a sharper lemon profile.
- In a separate bowl, whip the heavy cream until stiff peaks form. This should be firm but still glossy. Fold the whipped cream gently into the cream cheese mixture in two additions so the mixture stays light and airy.
Prepare the crust layer
- Combine the graham cracker crumbs with the melted butter until the crumbs are evenly moistened and have the texture of wet sand. This will hold together as a crunchy base.
- Spoon or press a layer of the crumbs into the bottom of each serving cup, reserving some crumbs for the top if you like visible crunch.
Layer and assemble
- Start with a base of graham crumbs, then add a generous dollop of the lemon cheesecake filling.
- Add a spoonful of fresh raspberries (whole or lightly crushed) to provide juiciness and color. Repeat — graham crumbs, filling, raspberries — until the cup is filled, ending with a visible garnish of either a whole raspberry or a twist of lemon zest.
- Press gently only if you want a compact presentation; for a softer, creamier mouthfeel, avoid compressing the layers.
Chill and finish
- Refrigerate the parfaits for at least 30 minutes to let flavors meld and textures settle; 2 hours or overnight is ideal if you’re prepping ahead. Longer chilling makes the filling firmer and easier to serve.

Notes on timing and scaling

This recipe serves about 4 small to medium parfaits depending on cup size. Multiply ingredients proportionally for larger batches.
If preparing for guests, assemble the layers the day before and add final garnishes just before serving to keep toppings bright.

Keeping No Bake Lemon Raspberry Cheesecake Parfaits Fresh

Refrigeration temperature: Store at 35–40°F (2–4°C).
Storage time: Best within 48–72 hours; consume within 3 days for optimal texture and flavor.
Freezing: Not recommended for parfaits with whipped cream — freezing changes texture. If you must freeze, remove raspberries and freeze filling separately in an airtight container for up to 1 month; thaw in fridge and re-whip gently before serving.

Serving Ideas for No Bake Lemon Raspberry Cheesecake Parfaits

Serve chilled in clear glasses for a pretty, layered presentation; a short tumbler or stemless wine glass works well.
Garnish ideas: fresh mint sprigs, additional lemon zest curls, a drizzle of raspberry coulis, or a dusting of extra graham cracker crumbs for crunch.
Pair with beverages: these parfaits are delightful alongside a light sparkling wine, iced tea, or an herbal infusion like chamomile with lemon.
For parties, create a parfait bar: offer coconut flakes, chopped nuts, white chocolate shavings, and additional berry options so guests can personalize their cups.

Tips to make No Bake Lemon Raspberry Cheesecake Parfaits
Q: How do I keep the whipped filling light and airy?
A: Make sure your heavy cream and mixing bowl are cold; whip the cream to stiff peaks but don’t overbeat it into graininess. Fold gently into the cream cheese to preserve air.

Q: Can I make the filling ahead of time?
A: Yes — you can prepare the lemon cheesecake filling a day ahead, keep it in an airtight container in the fridge, then fold in freshly whipped cream right before assembling to maximize texture.

Q: How do I keep raspberries from getting soggy?
A: Gently pat raspberries dry and add them to the layers just before serving if possible; avoid macerating them with extra sugar unless you want a jammy element.

Variations

Raspberry-Lemon Curd Swap: Replace half of the raspberries with a layer of lemon curd for a brighter, tangier burst in every bite.
Gluten-Free Option: Use gluten-free graham cracker crumbs or finely chopped gluten-free cookies to keep the texture but comply with dietary needs.

FAQs
Q: Can I use frozen raspberries in this recipe?
A: Yes, but thaw and drain them well to avoid adding excess moisture that can make the graham layer soggy. Pat them dry with paper towels before layering.

Q: How long will the parfaits hold their texture in the refrigerator?
A: They stay best for 48–72 hours. After that, the graham crumbs will start to soften and the whipped components may lose their structure.

Q: What can I use instead of cream cheese?

You can substitute an equal amount of mascarpone for a richer, silkier filling. For a lighter option, try a blend of plain Greek yogurt and cream cheese (reduce yogurt to avoid runny filling).

Extra tips for presentation and serving

Use piping bags for the cheesecake filling to create neat, professional-looking layers.
For family-style serving, layer the entire parfait in a 9×9-inch dish and scoop like a trifle; this is easier for large groups but loses the pretty individual presentation.
To prevent condensation on lids when storing, place a piece of parchment between the parfait and the lid or choose taller containers and chill uncovered for the final 15 minutes before covering.

Troubleshooting common issues

Lumpy filling: Make sure the cream cheese is fully softened before mixing. If lumps remain, you can briefly use a hand mixer on low to smooth the mixture.
Weepy raspberries: Use them right after rinsing and drying, or toss with a tiny bit of cornstarch (about 1/2 tsp per cup of raspberries) to absorb excess juice if you plan to store assembled parfaits.
Soggy crumbs: Increase the butter slightly in the crumb mix or press a thin barrier of filling on the bottom before adding crumbs if you want a drier-looking base.

Occasions and pairings

Holidays and showers: Their pretty color and easy assembly make these parfaits great for bridal showers, baby showers, or Mother’s Day brunches.
Weeknight dessert: Quick to whip together after dinner, they’re a wonderful low-effort ending to a busy day.
Picnic-friendly: Keep chilled in a cooler and add fresh mint on top right before serving for a bright picnic treat.

Nutrition notes (approximate per serving)

This is an indulgent, rich dessert due to cream cheese and whipped cream; to make it lighter, reduce the heavy cream or use a light whipped topping alternative (note: texture will change). Adding more fresh berries increases fiber and vitamin C.

Final assembly checklist

Softened cream cheese? Check.
Chilled bowl and whipped cream? Check.
Fresh raspberries ready and dry? Check.
Clear glasses or jars for pretty layers? Check.
Time for chilling and setting? At least 30 minutes, ideally 1–2 hours.

Conclusion

These No Bake Lemon Raspberry Cheesecake Parfaits are a bright, crowd-pleasing dessert that pairs simplicity with a polished look. For a similar lemon-and-berry parfait idea with slightly different proportions and presentation, see this take on Lemon-Berry Cheesecake Parfaits – Kitchen Confidante®. If you’d like to compare with another faithful no-bake cheesecake-style treat and get inspiration for serving a variety of make-ahead desserts, check out this example of No Bake Lemon Raspberry Cheesecake Parfaits for presentation tips and alternate ingredient ideas.