This time of year I just seem to crave lemony flavors. I think lemon is a promise of spring with its bright, sunny flavor. Goodness knows we need that promise this year! These bright, lemony No Bake Lemon Cheesecake Parfaits will make you forget about a long, dreary, cold spring.
No Bake Lemon Cheesecake Parfaits
I had really wanted to serve up these No Bake Lemon Cheesecake Parfaits for my Easter dessert this year, but we had lemon bars instead. I just couldn’t get the thought of these cute little desserts out of my mind, though.
About No Bake Lemon Cheesecake Parfaits:
No Bake Lemon Cheesecake Parfaits are a lusciously soft, lemony cheesecake layered over shortbread crumbs and topped by a bright, zesty Lemon Curd. It’s like a one-two punch of lemony goodness.
The cheesecake base is super easy, but the lemon curd does need to be cooked. Because, IMHO, you can never have too much Lemon Curd, I doubled my usual Lemon Curd recipe for this. And I was wondering why I don’t make lemon curd more often!
I made the bottom layer of my No Bake Lemon Cheesecake Parfaits with some of the Classic Scottish Shortbread cookies I made last week. I just pulverized them in the food processor. Of course, purchased shortbread cookies will work just as well, and for a more down-home version, you can’t go wrong with Graham Cracker Crumbs. They’ll work just fine, too, and might be something you have around the house.
If you’d really like to shortcut this recipe, you can use a purchased lemon curd. Honestly, as far as investment in time and effort, I think lemon curd is an item that has a big payoff. It’s just so crazy delish homemade. And it really takes little more effort than making any old-fashioned cooked pudding on the stove.
Any effort put forth on the lemon curd is more than made up for by the easy cream cheese layer. It’s the same concoction you’ll find in no bake lemon cheesecakes: just cream cheese, condensed milk, lemon juice, and zest. Mix and dollop it right onto the crumbs on the bottom of the dish.
Classic Lemon Curd from Martha Stewart
Serving No Bake Lemon Cheesecake Parfaits:
As is, these are a bit casual; if you want an even fancier display, try a wine glass. You can’t go wrong with that for adding a bit of panache!
If you make with Shortbread cookies for the crumble base, garnish with one, and you can never go wrong with a few berries on top.
Classic Scottish Shortbread
Leftovers:
- These keep in the fridge very well for a day, and they must be made ahead. They’re fine, later, but once assembled, there’s a diminishing return with time, although they’re still delish for three or four days
- Do not refrigerate with garnishes; you’ll want to remove any from leftovers. Cookies will become soggy, and berries will bleed.
No Bake Lemon Cheesecake Parfaits
Saving Money on Groceries:
What you pay for groceries depends not only on WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Use these sales not just for your holiday, but to stock up at a low for the coming weeks to months.
- Take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality; be selective.
The best way to save money on this or any recipe is to have a well-stocked pantry, fridge, and freezer full of sale-priced items.
Saving Money on Lemons:
- Lemons are at their lowest from January through April. The juiciest will have thin skins. Weigh several in your hand; choose the heaviest.
- Avoid soft lemons and those with brownish spots. Examine any bags thoroughly. Avoid small lemons; even discounted, you’ll pay for mostly rind.
- To store, place in a loosely covered paper towel-lined container in the fridge.
- Expect about three tablespoons of juice. To get the most from your lemon, wash, then microwave for 30 seconds and/or roll with pressure on the counter. Grate the rind and freeze excess in small ziplocs. Toss what’s left in a pitcher for “Spa Water.“
Condensed Milk:
- Rock bottom pricing is during the Winter holidays. Watch for sales at the discount grocerys and dollar stores. Shoot for $1.00 to $1.25 a can and stock up for the year.
- Good pricing will be found at Latino or other ethnic markets, as well as during grocery store sales before any holiday known for baking.
- Condensed milk stores for years; dates have little meaning. If the product has settled and is denser at the bottom of the can, stir it back together. If darker than usual, heat and/or time have started to carmelize the sugars. It is perfectly safe. Once opened, store any leftover tightly covered in the fridge. It will keep for weeks, but it may dry out over time.
- Condensed milk is easy to make using sugar and milk, keeps for about six months in the fridge, but takes 45 minutes to an hour. The equivalent of a can will cost about $1.20 to make in 2025, using Lidl pricing for ingredients.
- Have a use in mind for the remainder of the can; I suggest making my Frozen Coffee Frappes with the rest.
Cream Cheese:
- Will be on sale before almost every holiday, especially the big “baking” holidays like Easter and the Winter Holidays. The discount stores, Aldi & Lidl, as well as buyer’s clubs, have great pricing and Holiday sales, too.
- Check dollar stores around Christmas; in the past few years, I’ve picked up packages for a dollar (as of 2024).
- Know your pricing: the regular price, sale price, and great sale price. Don’t be afraid to stock up at rock bottom. Cream cheese keeps for weeks after the “best by” date. It can be frozen, but once thawed, it is best used in recipes.
- Neuchâtel is often less expensive than full-fat. Some brands rely on”gums” for thickening, which can affect no-bake items that need to set up w/o heat.
Thanks so much for visiting, and feel free to explore while you’re here! Enjoyand Happy Easter,
Mollie
No Bake Lemon Cheesecake Parfaits
No Bake Lemon Cheesecake Parfaits
Super rich & the good dollop of Lemon Curd brightens everything up!
- Prep Time: 30 minutes
- Total Time: 30 minutes + chill
- Yield: 8 servings 1x
- Category: Desserts Cheesecake
- Cuisine: American
Ingredients
For the Lemon Curd:
- 6 large egg yolks
- Zest of 1 lemon
- 1/2 cup lemon juice
- 12 tablespoons sugar
- 1 stick, 8 tablespoons unsalted butter, cold, cut into pieces
For the No-Bake Lemon Cheesecake:
- 1 1/2 (8 ounce) blocks of cream cheese (12 ounces total), softened
- 1/2 can of Condensed Milk
- 1/4 cup lemon juice
- zest of half a lemon
Assembly:
- 1 cup of shortbread or graham cracker crumbs
- Fruit, cookies or additional crumbs, if desired for garnish
Instructions
For the Lemon Curd:
Combine yolks, lemon zest, lemon juice, and sugar in a small, heavy saucepan. Whisk to combine. Set over medium heat, and stir nearly constantly with a whisk, making sure to stir corners and bottom of pan. Cook until mixture is thick enough to coat back of spoon, leaving a distinct line that doesn’t fill in when swiped with a finger, 5 to 7 minutes.
Remove saucepan from heat. Add butter, one piece at a time, stirring until consistency is smooth. Transfer mixture to a small bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming.
If desired, the egg yolks can be sieved before cooking or the whole batch may be sieved after. Because this curd is dolloped onto the finished dessert, sieving is optional.
For the No-Bake Lemon Cheesecake:
Beat softened cream cheese until smooth. While mixer is running, beat in the condensed milk, scrape down and beat again until incorporated. While mixer is running, drizzle in lemon juice. Scrape down and continue to beat at medium-high speed until mixture is smooth.
Assembly:
Spoon about a tablespoon of crumbs into each of 8 small glasses or cups. Divide the cheesecake filling over graham cracker crumbs, a good heaping tablespoon or so spoon in each. Smooth if desired. Dollop a good tablespoon of the curd over the cheesecake.
Cover and refrigerate 2 to 3 hours until chilled. Garnish with fruit, a cookie or additional crumbs if desired.
Notes
- Store cheesecakes in refrigerator up to 3 days.
- Be sure to have a use for the additional half can of condensed milk.
- You’ll need about 6 lemons for this recipe
____________________________________________
I’ll be posting these No Bake Lemon Cheesecake Parfaits at Fiesta Friday #217, hosted by Angie and Abbey @ Three Cats and a Girl.
22 thoughts on “No Bake Lemon Cheesecake Parfaits”