Lemon Cheesecake Mousse Parfaits
Lemon Cheesecake Mousse Parfaits
No-bake summer dessert in a jar — bright lemon curd folded into whipped cream cheese over a buttery graham crust.
Ingredients
For the Mousse
- 1 cup heavy whipping cream
- 8 ounces cream cheese, at room temperature
- 3/4 cup powdered sugar
- 1 cup lemon curd, store-bought or homemade
- Zest and juice of 1 lemon
- 1–2 drops yellow food coloring (optional, for brighter color)
For the Crust
- 3 whole graham crackers (2-square sheets), crushed to fine crumbs
- 1 tablespoon granulated sugar
- 1 tablespoon butter, melted
Instructions
Make the Mousse
- Using a hand or stand mixer, beat the heavy cream on high speed until stiff peaks form. Transfer the whipped cream to a second bowl and set aside. (Don't skip this transfer — leaving it in the mixing bowl causes the cream to fall, and you want it as light as possible.)
- In the original mixing bowl, beat the cream cheese and powdered sugar together until smooth and slightly fluffy. Add the lemon curd, lemon juice, and lemon zest. Beat for about 30 seconds on medium, then 2–3 minutes on high, until smooth. Beat in the food coloring now if using.
- Using a rubber spatula, gently fold the whipped cream into the lemon-cream cheese mixture, mixing just until no streaks remain. Set aside.
Assemble the Parfaits
- Combine the graham cracker crumbs, granulated sugar, and melted butter in a small bowl. Divide evenly among 6 serving jars or glasses.
- Top the crust with the mousse. Refrigerate at least 2 hours, or overnight, until set.
- Garnish before serving with additional whipped cream, lemon zest, or fresh berries.
Portion sizes: This recipe makes 6 generous servings in Bonne Maman–sized jam jars. For smaller parfait glasses (the kind that work for an Easter dessert table), it stretches to about 12 portions.
Make ahead: Parfaits hold up beautifully for 2–3 days in the fridge, which makes them ideal for parties and BBQs. Add any whipped cream or berry garnish just before serving.
Lemon tip: Zest the whole lemon before cutting it in half to juice — much easier that way. Use a microplane to get the bright yellow zest without any of the bitter white pith.
Variations: Ginger snaps or crushed golden Oreo Thins make excellent stand-ins for the graham cracker crust if you want a different flavor angle.
Make ahead: Parfaits hold up beautifully for 2–3 days in the fridge, which makes them ideal for parties and BBQs. Add any whipped cream or berry garnish just before serving.
Lemon tip: Zest the whole lemon before cutting it in half to juice — much easier that way. Use a microplane to get the bright yellow zest without any of the bitter white pith.
Variations: Ginger snaps or crushed golden Oreo Thins make excellent stand-ins for the graham cracker crust if you want a different flavor angle.
Per serving: 504 cal · 47g carbs · 4g protein · 33g fat · 19g saturated fat · 42g sugar · 312mg sodium
Adapted from Monica at Nourish and Fete.