Lemon Parfait Recipe
This easy Lemon Parfait recipe is a refreshing no bake dessert that’s full of bright flavors and fun textures. It’s got a Nilla Wafer crust topped with layers of creamy lemon curd, tangy cheesecake filling, and fluffy homemade whipped cream.
Prep Time30 minutes mins
Total Time30 minutes mins
Course: Dessert
Cuisine: American, French
Servings: 12 people
Calories: 399kcal
Author: The Carefree Kitchen
Nilla Wafer Crust
- 1½ cups Nilla Wafers crushed (you can substitute graham crackers)
- ¼ cup Sugar
- 5-6 Tablespoons Butter melted
Lemon Curd
- 1 cup Lemon Juice or about 6-7 lemons
- 3 large Egg Yolks
- 1 cup Sugar
- 1 Tablespoon Cornstarch
- 2 Tablespoons Lemon Zest
- ¼ cup Butter
Lemon Cheesecake Filling
- 1¼ cups Heavy Whipping Cream
- 16 ounces Cream Cheese room temperature
- 1 cup Powdered Sugar
- 2 teaspoon Vanilla Extract
- ⅓ cup Lemon Juice
- 2 Tablespoons Lemon Zest
Homemade Whipped Cream
- 1½ cups Whipped Cream
- ¼ cup Powdered Sugar
- 1 teaspoon Vanilla Extract
Nilla Wafer Crust
In a large mixing bowl, combine the Nilla Wafer crumbs, melted butter, and sugar. Mix well using a rubber spatula, then divide evenly between twelve (12) 12-ounce clear cups. Use your fingers to gently press the Nilla Wafer crumb mixture into the bottom of the cups.
Lemon Curd
In a blender, add the lemon juice, lemon zest, egg yolks, sugar, and cornstarch. Blend until well combined.
Pour into a saucepan over medium heat. Stir constantly until the lemon mixture starts to boil. Reduce to a simmer and heat for about 1 minute while stirring constantly. The mixture should thicken and coat the back of a wooden spoon.
Remove from the heat and add the butter. Stir until the butter is melted, then set aside.
Lemon Cheesecake Filling
Using a stand mixer or hand mixer, whip the heavy whipping cream to stiff peaks. Transfer to another bowl and set aside.
In the same stand mixer bowl, add the room temperature cream cheese and beat using the paddle attachment until light and fluffy. Add the powdered sugar, vanilla extract, lemon juice, and lemon zest and beat again until fluffy. Fold in the whipped cream until smooth.
Assembling the Lemon Parfaits
Scoop the whipped cream mixture and lemon curd into separate piping bags and cut the tips off.
In the bottom of a small jar or clear cup, add a few tablespoons of crushed Nilla Wafers. Press them into the bottom with your fingers. Pipe in a layer of lemon cheesecake filling, top with a couple tablespoons of lemon curd, and then add a dollop of fresh whipped cream.
Finish with a sprinkle of crushed Nilla Wafers, a lemon slice, or even some sprinkles. Enjoy!
Calories: 399kcal | Carbohydrates: 48g | Protein: 2g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 103mg | Sodium: 134mg | Potassium: 90mg | Fiber: 0.4g | Sugar: 40g | Vitamin A: 746IU | Vitamin C: 13mg | Calcium: 35mg | Iron: 0.2mg