Creamy Lemon Cheesecake Parfaits

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Creamy Lemon Cheesecake Parfaits

This dessert features a buttery biscuit base, a silky cream cheese layer, and a zesty homemade lemon curd.

Ingredients

For the Base:

  • 1 cup graham crackers or digestive biscuits, crushed into fine crumbs

  • 3 tbsp unsalted butter, melted

For the Cheesecake Layer:

  • 1 cup (8 oz) cream cheese, softened

  • 1/2 cup powdered sugar

  • 1 tsp vanilla extract

  • 1 cup heavy whipping cream, chilled

For the Lemon Topping:

  • 1/2 cup lemon curd (store-bought or homemade)

  • Optional: Fresh mint leaves or lemon zest for garnish

Instructions

  1. Prepare the Base: In a small bowl, mix the crushed biscuits with the melted butter until the mixture feels like wet sand. Spoon about 2 tablespoons into the bottom of each glass. Press down lightly with the back of a spoon to create an even layer.

  2. Make the Cream Layer: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined and fluffy.

  3. Layer the Parfaits: Pipe or spoon a thick layer of the cheesecake mixture over the biscuit base in each glass. Smooth the top with a spoon.

  4. Add the Lemon Zest: Gently stir your lemon curd to loosen it up. Pour a generous layer of curd over the cheesecake filling. For the look in the photo, you can add a small “dollop” of the white cream back on top and swirl it, or simply leave the lemon as a bright top layer.

  5. Chill and Serve: Place the glasses in the refrigerator for at least 30 minutes to allow the layers to set and the flavors to meld. Top with a bit of fresh zest or a mint leaf just before serving.

Why this works:

  • Texture: The crunch of the buttered crumbs balances the velvet-smooth cream.

  • Flavor: The tartness of the lemon cuts through the richness of the cream cheese, making it refreshing rather than heavy.

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