No Bake Lemon Raspberry Cheesecake Parfaits are a delightful way to indulge in creamy cheesecake without the heat of the oven. I remember the first time I whipped these up for a summer gathering; the bright flavors of lemon and fresh raspberries instantly brightened the afternoon. With their vibrant colors and luscious textures, these parfaits are not just a treat for the taste buds, but they also serve as an eye-catching centerpiece at any dessert table. Plus, there’s no baking involved, which makes this recipe an effortless win for both seasoned chefs and kitchen novices alike.
Why You’ll Love This Dish
These No Bake Lemon Raspberry Cheesecake Parfaits deliver a burst of flavor that’s hard to resist. Imagine the creamy richness of cheesecake, tangy lemon, and sweet raspberry filling all layered together in a convenient glass. They’re perfect for virtually any occasion—from elegant dinner parties to casual family brunches.
Here’s a little review from one of my friends who tasted these parfaits:
“These were a hit at my last gathering! The combination of lemon and raspberry is refreshing, and I love how easy they are to put together. They look so fancy but require minimal effort!”
Preparing No Bake Lemon Raspberry Cheesecake Parfaits
Crafting these parfaits is as enjoyable as eating them. In just six straightforward steps, you’ll have a stunning dessert ready to chill and impress. You’ll create a crunchy crust, a creamy filling, and layers of fresh flavors that blend beautifully.
Let’s dive into what you’ll need!
Gather These Items
Here’s everything you’ll need to make your cheesecake parfaits:
- 24 Nilla wafer cookies, crushed
- 16 oz cream cheese, softened
- 400g lemon-flavored smooth cottage cheese
- 1/4 cup confectioners’ sugar
- 180 ml raspberry pie filling
- 1 can Gay Lea Real Whipped Cream
- Optional: Fresh raspberries for garnish
Feel free to tweak ingredients—try using graham crackers instead of Nilla wafers for a different crust flavor, or swap out the lemon cottage cheese with plain for a milder taste.
