No Bake Lemon Cheesecake Parfaits Recipes

NO-BAKE LEMON CHEESECAKE PARFAITS

Steps:

• In a medium bowl, combine graham cracker crumbs and sugar. Divide evenly between 7 serving cups or glasses. Set aside.
• In a large bowl, with a handheld electric mixer, beat softened cream cheese until smooth. Beat in condensed milk, lemon juice, and vanilla. Continue beating on medium-high speed until mixture is smooth and creamy, about 1-2 minutes.
• Spoon cheesecake filling over graham cracker crumbs in individual glasses and gently smooth tops. Cover and refrigerate 3 hours, or until slightly firm. Serve with fruit if desired.

EASY NO-BAKE CHEESECAKE PARFAITS

Steps:

• Beat the cream cheese, 3 tablespoons heavy cream and 5 tablespoons sugar in a stand mixer fitted with the paddle attachment until smooth. Add 1 tablespoon vanilla extract and the lemon juice and zest. Beat until light and creamy, about 3 minutes.
• Whisk together the remaining 1 cup heavy cream, 3 tablespoons sugar, 1 teaspoon vanilla extract and the sour cream in a large bowl with a handheld electric mixer (or a stand mixer fitted with the whisk attachment) on high speed until soft peaks form.
• Add a layer of crushed graham crackers to the bottom of each parfait glass. Top the graham crackers with a layer of the cheesecake, then a layer of fruit (see Cook's Note). Top each parfait with a dollop of the whipped cream and serve.

NO BAKE LEMON CHEESECAKE PARFAITS

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.

NO BAKE LEMON CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and confectioners' sugar. Mix well and press into the bottom of a 10 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool. Turn off oven.
• Dissolve lemon gelatin in boiling water. Let cool until thick, but not set. In a large bowl, beat cream cheese, white sugar and vanilla until smooth. Set aside.
• In a separate bowl, whip evaporated milk until thick and stiff peaks form. Pour in lemon gelatin and keep mixing until well blended. Fold in cream cheese mixture.
• Pour filling into crust. Chill in refrigerator for at least 3 hours before serving.