Lemon Curd and Vanilla Cheesecake Parfaits #dessert #summer

Lemon Curd and Vanilla Cheesecake Parfaits #dessert #summer

These Lemon Curd and Vanilla Cheesecake Parfaits may be my top choice. I completely love anything with lemon and particularly lemon curd.

I adore that tart flavor that nearly makes you pucker up when it hits your tongue. That poignancy matched with the smooth, velvety, vanilla cheesecake is one of my preferred flavor mixes

At the point when your spoon goes down into one of these parfaits and you get a tad of each layer, it's genuinely a supernatural chomp and you'll illuminate with bliss inside! Presently who can say no to a pastry like that? Appreciate!

Also try our recipe Lemon Strawberry Trifle

Lemon Curd and Vanilla Cheesecake Parfaits #dessert #summer

Layers of graham crackers, creamy no bake vanilla cheesecake and tart lemon curd are the perfect combination of flavors in these Lemon Curd and Vanilla Cheesecake Parfaits!


  • 1/2 cup granulated sugar, Use 2/3 cup if you want it less tart.
  • 2 eggs
  • 1 tablespoon lemon zest
  • 1/2 cup fresh lemon juice
  • 1/4 teaspoon vanilla bean paste or extract (optional)
  • 2 teaspoons cold butter, cut into small pieces


  • 12 ounces plain non-fat Greek yogurt
  • 4 ounces low-fat fat cream cheese, softened
  • 3 tablespoons granulated sugar depending on desired level of sweetness
  • 1 tablespoon vanilla extract
  • 6 graham crackers, crushed
  • Whipped cream for topping the parfaits (optional but recommended)


  1. Combine the sugar, lemon zest and eggs in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and the mixture turns light in color (about 2-3 minutes).
  2. Stir in lemon juice and cook for about 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk.
  3. Remove from the heat and whisk in the cold butter and vanilla bean paste or extract.
  4. Strain the curd for a smoother texture.
  5. Cool the lemon curd before covering and chilling in the fridge for at least 2 hours.


  1. In the bowl of a mixer with the whisk attachment or using a handheld mixer, whisk together the softened cream cheese, yogurt, sugar and vanilla on medium-high speed until smooth and fluffy, about 3 minutes.
  2. Scrape down the sides of the bowl as needed.


  1. Spoon about 3 tablespoons of the graham cracker crumbs into five jars, glasses or bowls.
  2. Layer equal amounts of the vanilla cheesecake and lemon curd into the jars.
  3. Serve immediately or cover and refrigerate until ready to serve.
  4. Top with whipped cream before serving.

Read more our recipe : Tropical White Wine Sangria

Source : https://bit.ly/2HgGHhp

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