Layers upon layers of luscious lemon cheesecake, graham crackers, and lemon curd star in these no bake lemon cheesecake parfaits!
No-bake cheesecake you can enjoy straight from a jar, anyone? I mean, you’d have to be absolutely out of your mind to say no.
And if so, please pass your jar on over my way.
There’s really not too much to this recipe, folks. Basically we’ve got layers of a whipped cheesecake filling, lemon curd, and graham crackers with a little fresh fruit action on top.
So simple, but boy, this is cheesecake done RIGHT. Who ever said lazy desserts didn’t taste good??
The best part about these cheesecake parfaits is that you can prep them fully ahead of time! They store well in the fridge for up to 4 days making them perfect for pretty much any occasion.
These Cheesecake Parfaits feature…
- Layers of silky no-bake cheesecake and graham cracker crumbs
- Tons of lemon flavor from fresh lemon juice and lemon curd
- Minutes to prep with only a handful of ingredients
Making the Cheesecake Parfaits
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Cream cheese
- Powdered sugar
- Lemon
- Vanilla extract
- Heavy whipping cream
- Lemon curd
- Graham cracker crumbs
- Fresh fruit for serving
Choosing Your Serving Vessel
You can use standard parfait glasses for these cheesecakes as well as regular drinking glasses or mason jars. I recommend using clear glasses so you can see all the beautiful layers!
Tips for Perfect Cheesecake Parfaits
- Soften cream cheese – allow the cheesecake to soften before beating with the other ingredients so you don’t end up with lumps.
- Whip heavy cream – whip the heavy cream separately from the other ingredients then fold in at the end. This adds a lightness to the cream cheese filling.
- Use fresh lemon juice and zest – this adds a big punch of lemon flavor!
- Build parfaits in 3 layers – this evenly distributes all the ingredients so you get a little bit of everything in every bite.
- Refrigerate parfaits 2 hours – this chill time will give the filling plenty of time to set. You can also chill them overnight or up to 4 days.
Recipe Variations
Try these ideas for a different twist on this cheesecake.
- Use another citrus – try replacing the lemon with orange, lime, or grapefruit.
- Serve cheesecake with different fruit – try fresh strawberries, blueberries, raspberries, blackberries, or peaches.
- Swap out graham cracker crumbs – replace the graham crackers with crushed granola, sugar cookies, or nilla wafers.
Storing Cheesecake
Once assembled, cheesecakes store well in refrigerator up to 4 days. I do not recommend freezing this particular recipe as the texture tends to crystallize a bit once frozen.
Not gonna lie, these cheesecake parfaits are downright addictive. That first luscious bite takes you down into the multiple layers of silky cheesecake, tangy lemon curd, and soft graham cracker crumbs. Many equally amazing bites to follow.
Grab an XL spoon and dig in.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Try these other cheesecake favorites next!
No-Bake Lemon Cheesecake Parfaits
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Ingredients
- 8 oz cream cheese, softened
- 3/4 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon grated lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
- 1/2 cup lemon curd
- 1-1/2 cups crushed graham cracker crumbs
- Fresh fruit for topping parfaits
Instructions
- Place cream cheese in a large bowl and beat with a handheld electric mixer until smooth and creamy. Beat in sugar, lemon juice, zest, and vanilla extract until smooth.
- In a separate bowl beat heavy whipping cream with electric mixer to stiff peaks. Gently fold whipped cream into cream cheese mixture.
- Divide cream cheese mixture, lemon curd, and crushed graham cracker crumbs between 4 parfait glasses, layering ingredients 3 times. Top parfaits with fresh fruit, cover with plastic wrap, and allow to chill 2 hours before serving. Enjoy!
Notes
Nutrition
This post was updated with new recipe adjustments on 5/1/25.
Kathi @ Deliciously Yum! says
I am so glad you didn’t wait much longer to share this parfait. Looks so yummy and perfect for this time of year 🙂
Sarah says
Thanks for the visit, Kathi! and Ikr? So perfect for spring. 😉
whatjessicabakednext says
I love these- so brilliant they’re no-bake! Love the lemon and strawberries- delicious combination!
Sarah says
Thanks, Jessica! Have a fabulous weekend!
Karen @ The Food Charlatan says
Oh my gosh we are foodie twins!!! So basically, geniuses. I love the lemon added in these! Just lovely Sarah! We are awesome 🙂
Sarah says
Thanks so much, Karen! And we really are awesome, aren’t we? 😉 LOVE how both our minds work involving cheesecake! LOL.
Ashley | Spoonful of Flavor says
Cheesecake and lemon? Yes, please! Plus I love that these are no-bake. Hope you had a great weekend, Sarah!
Sarah says
Thanks Ashley! Hope you had a good weekend, as well! 🙂
Kelly @ The Pretty Bee: Cooking + Creating says
These look so light and delicious! I love easy desserts for summertime!
Sarah says
Thanks, Kelly! And yes, these cheesecakes are so perfect and easy for summer! 😉
Kathy @ Olives & Garlic says
I made my first even mini cheesecakes this weekend for a small get together. I wish i had this simpler version then. Do you think I can make this as a larger cheesecake version to bring to my sister’s on Sunday? or are they best as individual portions?
Sarah says
Absolutely, Kathy! This cheesecake would be perfect in a 9×13 baking pan. You will have to increase the chilling time a little bit though. Just make sure that they are slightly firm before serving.
Stacy | Wicked Good Kitchen says
No-bake lemon cheesecake in a parfait? Oh, yes! Love this simple but pretty recipe, Sarah. Perfect for spring and Easter! Thank you for sharing. 🙂
Sarah says
Thanks so much, Stacy!
Jenn @ Deliciously Sprinkled says
I love no bake desserts, especially lemon cheesecake ones! These look delicious, pinned 🙂
Sarah says
Thanks for the inspiration for this recipe, Jenn and for the pin! 🙂
Natalie @ Tastes Lovely says
This is SUCH a great idea Sarah! I love cheesecake, but now I don’t have to wait for it to cook and cool. Plus, no cracks on the top.
Mademoiselle Gourmande says
I love cheesecake in every way – icecream, cake, tartelettes… Never tried a no-bake version, but it sounds great! 🙂
Sarah says
Oh, you are so going to love this cheesecake then, Tina! Thanks for stopping by and have a fantastic rest of the weekend!
Tracy Williams says
Made these last night and served them to my co-workers today. They were delicious! I substituted granulated sugar for the coconut sugar and added whipped cream and raspberries to the top. So good!!!
Sarah says
Glad to hear that these parfaits were a hit, Tracy! 🙂