No Bake Lemon Cheesecake Parfait
A refreshing and creamy dessert with layers of lemon pudding, cheesecake filling, and graham cracker crumble, perfect for warm days.
Servings: 4 servings
Equipment
- Mixing Bowl
- Food Processor
- Piping Bag
Ingredients
Graham Cracker Crust
- 12 tablespoons crushed graham crackers (about 6 full graham crackers)
- 3 tablespoons butter melted
Cheesecake Filling
- 8 ounces cream cheese softened
- ½ cup powdered sugar
- ½ teaspoon lemon juice
- 6 ounces whipped topping thawed
Lemon Pudding Layer
- 1 box lemon pudding mix (3.4 ounces)
- 2 cups milk
- 1 teaspoon lemon zest (optional, for extra lemony zing)
Instructions
- Crush or process the graham crackers into a coarse powder using a food processor or rolling pin.
- In a small bowl, combine the crushed graham crackers with melted butter. Mix until the crumbs are evenly coated. Set aside.
- In a separate bowl, beat together the softened cream cheese and powdered sugar until fully blended and smooth.
- Gently fold the whipped topping into the cream cheese mixture. Stir until just combined and fluffy. Set aside.
- Prepare the lemon pudding mix in another bowl by whisking it together with the milk, as indicated on the package. Add lemon zest if you’d like a more intense citrus flavor.
- To assemble each parfait, start by layering ¼ of the graham cracker mixture in the bottom of each cup or jar.
- Transfer the cheesecake mixture to a piping bag or use a spoon, then pipe or spoon ¼ of the cheesecake mixture into each cup, over the graham cracker layer.
- Top each parfait with ¼ of the prepared lemon pudding mixture.
- Optionally, add another layer of whipped topping on top and garnish with more lemon zest or a lemon slice for a splash of color.
- Refrigerate the parfaits until you’re ready to serve them! They taste even better when chilled.
Notes
For the richest flavor, use freshly squeezed lemon juice and real lemon zest. If you need a gluten-free option, swap traditional graham crackers for gluten-free cookies or biscuit crumbs.