Easy Lemon Parfait Recipe

5 from 2 votes

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

Total Time30

Course: Dessert

Cuisine: American, French

Servings: people

Calories: 399kcal

Author: The Carefree Kitchen

Ingredients

Nilla Wafer Crust

1½ cups crushed Nilla Wafers
1/4 cup sugar
6 tablespoons butter melted

Lemon Curd

1 cup lemon juice or about 6-7 lemons
2 tablespoons lemon zest
3 large egg yolks
1 cup sugar
1 tablespoon cornstarch
1/4 cup butter

Lemon Cheesecake Filling

1¼ cups heavy whipping cream
16 ounces cream cheese room temperature
1 cup powdered sugar
2 teaspoons vanilla extract
1/3 cup lemon juice
2 tablespoons lemon zest

Homemade Whipped Cream

1½ cups whipped cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

US Customary - Metric

Instructions

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 each cup.

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.

Homemade Whipped Cream

In a stand mixer or handheld mixer with the whisk attachment, beat whipped cream on high until soft peaks form. Add the vanilla and powdered sugar slowly while mixing, set aside.

Assembling the Lemon Parfaits

Scoop the whipped cream mixture and lemon curd into separate piping bags and cut the tips off.
Pipe in a layer of lemon cheesecake filling over the Nilla wafer crust, top with a couple tablespoons of lemon curd, and add a dollop of fresh whipped cream.
Finish with a sprinkle of crushed Nilla Wafers, a lemon slice, or sprinkles. Enjoy!

Notes

Storing Instructions: assembled Lemon Parfaits can be stored for up to 2 days in the fridge.

Make ahead Instructions: you can prepare the lemon curd up to 2 days in advance and store in the fridge. You can also prepare the crust the night before, pressing it into the bottoms of your jars, covering with plastic wrap, and storing at room temperature.
Substitutions: you can substitute graham crackers for the Nilla Wafers.

Nutrition