Lemon Cheesecake Mousse Parfaits
These Lemon Cheesecake Mousse Parfaits are creamy, tangy, and delightfully light, perfect for a refreshing no-bake dessert.
Servings: 4 servings
Ingredients
- 1 cup cream cheese softened
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup crushed graham crackers
- 2 tablespoons melted butter
- fresh berries for topping
Instructions
- Crush 1 cup of graham crackers until fine crumbs form using a food processor or a resealable bag and rolling pin. Mix the crumbs with 2 tablespoons of melted butter until evenly coated. Divide the crumb mixture evenly among parfait glasses, pressing lightly to form a firm base layer. Set aside.
- In a large bowl, beat 1 cup of softened cream cheese with 1/2 cup granulated sugar until smooth and creamy. Add 1/4 cup fresh lemon juice, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract, mixing until combined.
- In a separate bowl, whip 1 cup heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture carefully to keep the mousse light and fluffy.
- Spoon or pipe the lemon cheesecake mousse over the graham cracker crust layer in each glass. Smooth the top with a spatula or the back of a spoon.
- Refrigerate the parfaits for at least 2 hours to set and chill thoroughly. Just before serving, top each parfait with fresh berries.
Equipment
- Mixing Bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Spatula
- Parfait glasses or small serving cups
- Food processor or resealable bag and rolling pin
Notes
- Use Neufchâtel cheese for a lighter cream cheese option with less fat.
- Substitute granulated sugar with coconut sugar or honey to adjust sweetness naturally.
- Prepare parfaits a day ahead but add fresh berries just before serving to keep them vibrant.
- Avoid over-whipping the cream to prevent graininess and separation.
- Try alternative toppings like kiwi, mango, or pomegranate seeds for a unique twist.