Can I make these parfaits ahead of time?

Yes, they’re actually better after a few hours in the fridge. You can assemble them a day in advance—just add toppings right before serving.

Can I use store-bought whipped cream instead of whipped topping?

Absolutely. Store-bought whipped cream works fine, though whipped topping holds its shape a bit better for layering.

Is there a dairy-free version of this recipe?

Yes! Use dairy-free cream cheese, almond milk for the pudding, and coconut whipped topping. It still tastes rich and makes a great dairy-free no bake cheesecake .

What can I use instead of graham crackers?

Try crushed shortbread, Nilla wafers, or even gluten-free cookies. Most crumbly cookies work beautifully here.

Will other pudding flavors work?

Definitely. Vanilla, white chocolate, or even strawberry pudding make fun variations. But lemon keeps it classic and bright.

No Bake Lemon Cheesecake Parfait – Cool, Creamy & Easy Layers

Stuffani Borjat

July 6, 2025

Layered No Bake Lemon Cheesecake Parfait in a jar

Jump to Recipe

No Bake Lemon Cheesecake Parfait was one of the first cream cheese desserts I made without help. My mom was resting after a night shift, and I wanted to surprise her with something sweet—but easy.

I crushed crackers, folded whipped topping into cream cheese, and layered everything like she taught me. It wasn’t perfect, but it tasted like sunshine. That’s how my love for no bake dessert recipes—and cheesecake parfaits—really began.

Table of Contents

No Bake Lemon Cheesecake Parfait Recipe Guide

Ingredients No Bake Lemon Cheesecake Parfait

Ingredients for No Bake Lemon Cheesecake Parfait laid out on counter

Graham Cracker Crust
– 12 tablespoons crushed graham crackers (about 6 full crackers)
– 3 tablespoons butter, melted

Cheesecake Filling
– 8 oz cream cheese, softened
– ½ cup powdered sugar
– ½ teaspoon lemon juice
– 6 oz whipped topping, thawed

Lemon Pudding Layer
– 1 box (3.4 oz) lemon pudding mix
– 2 cups milk
– 1 teaspoon lemon zest (optional)

Instructions No Bake Lemon Cheesecake Parfait

Step 1: Make the crust
Crush the graham crackers using a rolling pin or food processor. In a bowl, mix the crumbs with melted butter until well coated. Set aside.

Making graham cracker crust for cheesecake parfait

Step 2: Whip the cheesecake base
In a separate bowl, beat softened cream cheese with powdered sugar and lemon juice until smooth and creamy. Gently fold in the thawed whipped topping until fully combined and fluffy.

Whipping cream cheese filling for no bake lemon cheesecake parfait

Step 3: Prepare the lemon pudding
In another bowl, whisk the pudding mix with cold milk until thickened. Add lemon zest if you want extra zing.

Whisking lemon pudding with milk for cheesecake parfait

Step 4: Layer your parfaits
In each glass or jar, add ¼ of the graham crust. Spoon or pipe in ¼ of the cheesecake mixture, followed by ¼ of the lemon pudding layer. Repeat if space allows.

Layering crust, cheesecake filling, and lemon pudding in dessert jars

Step 5: Garnish and chill
Top each with more whipped topping, lemon zest, or a thin lemon slice. Chill until serving—the colder, the better.

Garnished No Bake Lemon Cheesecake Parfait topped with whipped cream and lemon

This is one of the best no bake cheesecake desserts I’ve made for summer—it’s bright, cool, and effortless. Perfect for sunny weekends or when you’re craving no bake summer desserts.

Want a twist? Swap the filling for plant-based options and you’ve got a refreshing dairy-free no bake cheesecake version that still feels indulgent.

Why This Cheesecake Parfait Just Works

Creamy, lemony, sweet—but not heavy

No Bake Lemon Cheesecake Parfait:

The cream cheese adds richness without being too dense
Whipped topping keeps the texture light and fluffy
Lemon pudding balances the sweetness with a citrusy kick
Graham cracker crust gives every bite a buttery crunch
Each spoonful feels layered and special—like the best no bake cheesecake dessert without the oven

Layered look, no-fail finish

No Bake Lemon Cheesecake Parfait:

You don’t need to bake, freeze, or fuss with springform pans
This is cream cheese dessert magic in a cup—fast and foolproof
Layers stay firm in the fridge and look beautiful when served
Perfect for parties, showers, or just because it’s a Tuesday
Feels fancy but takes 20 minutes—exactly what I love after banana berry parfait sundaes or with cheesy garlic chicken wraps

Smart Swaps & Variations

Quick Ingredient Swaps

No Bake Lemon Cheesecake Parfait:

No graham crackers? Use crushed vanilla wafers or shortbread
No cream cheese? Try mascarpone or a dairy-free cream cheese alternative
No pudding mix? Swap with lemon curd or homemade lemon mousse
No whipped topping? Use homemade whipped cream or coconut whipped topping
These tweaks still give you one of the best desserts for brunch without changing the joy

Simple Add-Ons

No Bake Lemon Cheesecake Parfait:

Add fresh raspberries or blueberries between layers
Stir in a touch of lemon extract for deeper citrus flavor
Swirl in raspberry jam for a visual and flavor boost
Garnish with crushed freeze-dried fruit or mint leaves for color
Works beautifully as easy layered desserts in jars for showers, brunches, or gifting

Use what you have—it’s still a cheesecake parfait that looks like you tried way harder than you did.

This no-bake beauty pairs perfectly with our comforting bacon onion tomato pie or alongside easy pancake sausage breakfast bake for a full brunch spread.

Serving and Storing No Bake Lemon Cheesecake Parfait

How to Serve It

No Bake Lemon Cheesecake Parfait:
– Serve chilled straight from the fridge with a garnish of lemon zest or fresh berries
– Perfect for parties, picnics, or best desserts for brunch spreads
– Dress it up in tall glasses or mini mason jars for easy layered desserts in jars
– Make ahead and keep cold—just add toppings right before serving
– Pairs beautifully with oatmeal and fresh fruit for a light brunch or after a savory dish like simple cheesy garlic chicken wraps

How to Store It

No Bake Lemon Cheesecake Parfait:
– Cover each jar or glass with plastic wrap or a lid
– Store in the fridge for up to 3 days—they actually taste better on day two
– Avoid freezing—whipped topping and pudding don’t thaw well
– If you’re prepping for a party, keep layers separate and assemble the day of
– The cheesecake parfait layers will stay beautiful and delicious when chilled properly

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FAQs About No Bake Lemon Cheesecake Parfait

Can I make these parfaits ahead of time?
Yes, they’re actually better after a few hours in the fridge. You can assemble them a day in advance—just add toppings right before serving.
Can I use store-bought whipped cream instead of whipped topping?
Absolutely. Store-bought whipped cream works fine, though whipped topping holds its shape a bit better for layering.
Is there a dairy-free version of this recipe?
Yes! Use dairy-free cream cheese, almond milk for the pudding, and coconut whipped topping. It still tastes rich and makes a great dairy-free no bake cheesecake.
What can I use instead of graham crackers?
Try crushed shortbread, Nilla wafers, or even gluten-free cookies. Most crumbly cookies work beautifully here.
Will other pudding flavors work?
Definitely. Vanilla, white chocolate, or even strawberry pudding make fun variations. But lemon keeps it classic and bright.

Conclusion No Bake Lemon Cheesecake Parfait

There’s something joyful about a dessert that looks like you worked hard—but took less than 30 minutes. This cheesecake parfait proves that simple layers can still feel special, especially when chilled and topped just right.

Whether you’re hosting brunch, prepping for a shower, or just craving something cool and creamy, this is one of those no bake dessert recipes you’ll keep coming back to. I know I do.