No Bake Raspberry Lemon Cheesecake Parfaits
Author: Temp-tationista
Servings Prep Time
10dessert cups 25minutes
Cook Time
Servings Prep Time
10dessert cups 25minutes
Cook Time
  • 3/4cup graham cracker crumbs(place the graham crackers in the food processor to crumble)
  • 1tbsp Sugar
  • 3tbsp unsalted butter, melted
  • 2/3cup Sugar
  • 2 the zest of 2 lemons
  • 1package cream cheese – softened, 8 ounce
  • 2tsp fresh lemon juice
  • 1tsp pure vanilla extract
  • 1tub frozen whipped topping – thawed, 8 ounce
  • 1cup fresh raspberries(slightly mashed with a fork)
  1. In a medium bowl, stir together the graham cracker crumbs and 1 tablespoon of sugar and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
  2. In a large bowl, mix together the sugar and lemon zest until the sugar becomes moist and fragrant. Add cream cheese and beat with an electric mixer until smooth. Add lemon juice and vanilla mixing to combine. Using a rubber spatula, fold in the whipped topping until well blended, then fold in the raspberries.
  3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving. If desired, garnish with fresh raspberries and a sprig of fresh mint. I also added dark chocolate shavings for extra flavor.