Lemonade Cheesecake Parfaits Recipes

LEMON BLACKBERRY CHEESECAKE PARFAIT

Steps:

• For the lemon curd: Combine the granulated sugar, butter, lemon zest and juice and egg in a large microwave-safe bowl (the mixture will bubble and triple in volume during cooking). Microwave on high in 1-minute intervals, stopping to remove the bowl and stir well after each interval. Continue until the curd thickens enough to coat the back of a spoon, about 6 minutes. Strain into a clean bowl, cover the surface with plastic wrap and cool in the refrigerator (the curd will continue to thicken as it cools).
• For the lemon cheesecake layer: Combine the cream cheese, cream, confectioner's sugar, lemon zest and juice and extract in a large bowl and beat with an electric mixer until it holds stiff peaks. If the cream cheese isn't very soft, you may have to whip for up to 5 minutes to get the lumps out. Refrigerate until ready to use.
• For the parfait: Divide half of the cake among six 2-cup mason jars or glasses (1/2 cup of cake per jar). Top with about half of the cream cheese mixture (about 1/4 cup) followed by all of the lemon curd. Divide the remaining cake, followed by the cream cheese mixture, among the jars. Top with the blackberries. Eat immediately or refrigerate up to 4 hours.

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.

LEMONADE CHEESECAKE PARFAITS

Steps:

• Divide graham crackers among individual dessert dishes. In a small saucepan, combine the cream, 1 cup sugar and half the lemon juice. Sprinkle 1 envelope of gelatin over cream mixture; let stand for 1 minute or until softened. Heat over low heat, stirring until gelatin and sugar are completely dissolved. In a large bowl, beat cream cheese until smooth. Beat in gelatin mixture. Stir in 1 teaspoon lemon peel and vanilla. Pour into glasses over graham crackers, about 1/2 cup in each. Cover and refrigerate until firm. In a small saucepan, combine the water, grenadine, salt and remaining sugar and lemon juice. Sprinkle remaining gelatin over water mixture; let stand for 1 minute. Heat over low heat, stirring until gelatin and sugar are completely dissolved. Pour 2 tablespoons mixture into each parfait glass. Cover and refrigerate until firm. Refrigerate remaining grenadine mixture until syrupy, about 30 minutes. With a hand mixer, beat until frothy. Divide among glasses. Cover and refrigerate until firm. Garnish with remaining lemon peel.

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.

LEMONADE CHEESECAKE PARFAITS

Steps:

• Divide graham crackers among six dessert dishes. In a small saucepan, combine the cream, 1 cup sugar and 1 tablespoon lemon juice. Sprinkle 1 envelope of gelatin over cream mixture; let stand for 1 minute or until softened. Heat over low heat, stirring until gelatin and sugar are completely dissolved., In a large bowl, beat cream cheese until smooth. Beat in gelatin mixture. Stir in 1 teaspoon lemon zest and vanilla. Pour into glasses over graham crackers, about 1/2 cup in each. Cover and refrigerate until firm., In a small saucepan, combine the water, grenadine, salt and remaining sugar and lemon juice. Sprinkle remaining gelatin over water mixture; let stand for 1 minute. Heat over low heat, stirring until gelatin and sugar are completely dissolved. Pour 2 tablespoons mixture into each parfait glass. Cover and refrigerate until firm. , Refrigerate remaining grenadine mixture until syrupy, about 30 minutes. With a hand mixer, beat until frothy. Divide among glasses. Cover and refrigerate until firm. Garnish with remaining lemon zest.

RASPBERRY LEMONADE CHEESECAKE PARFAITS RECIPE

Steps:

• Mix the crushed graham crackers, brown sugar, chopped almonds, a pinch of salt, and melted butter in a bowl. Set aside.
• In a mixer, blend the cream cheese, and sugar until fluffy. Gently fold in the thawed whipped topping and lemon pie filling.
• Layer the parfaits in a mason jar starting with graham cracker crust, fresh raspberries, lemon cheesecake filling, and then repeat the layers. Top with whipped cream, if desired.
• Serve and enjoy!

LEMON CHEESECAKE MOUSSE PARFAITS

Steps:

• Using a hand or stand mixer, beat the cream on high speed until stiff peaks form. Transfer the whipped cream to a second bowl and set aside.
• Add cream cheese and powdered sugar to the original mixing bowl. Again using the hand or stand mixer, beat them together until smoothly combined and slightly fluffy. Add the lemon curd, juice, and zest. Beat for about 30 seconds on medium, then for 2-3 minutes on high speed, until mixture is smooth. If using food coloring to brighten the yellow, beat it in now.
• Using a rubber spatula, gently fold in the whipped cream, and mix just until no streaks remain. Set aside.
• To make the crust, combine graham cracker crumbs, sugar, and melted butter. Divide evenly among serving dishes, then top with the mousse. Refrigerate for at least 2 hours, or overnight, until ready to serve. Garnish as desired with additional whipped cream, lemon zest, or fresh berries.