Description
Creamy, citrusy no bake lemon cheesecake parfaits layered with graham cracker crust, cream cheese filling, and lemon pudding. Perfect for brunch, parties, or an easy make-ahead dessert.
Ingredients
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
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.
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.
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.
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.
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.
Notes
Use store-bought whipped cream if desired.
Add berries or lemon curd for a flavor twist.
Best served cold and can be made a day ahead.
Nutrition
- Serving Size: 1 jar
- Calories: 312
- Sugar: 18g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 32mg
Keywords: No Bake Cheesecake Parfait, Lemon Cheesecake Dessert, Easy Layered Dessert