No Bake Cheesecake, Lemon and Raspberry Parfait
I thought it worked last week and we enticed spring to come with the lemon custard we made. But yesterday it snowed. So let’s try again. with more fruit this time! Let’s use that lemon custard, some raspberry preserves, no bake cheesecake and some Swiss meringue buttercream to make amazingly sweet and tangy parfaits. Hopefully it’ll work this time because I can’t take it anymore. So without further a due, let’s get to it.
First thing that you are going to need is some mason jars. They can be any size, That will just change the number of parfaits that you get. All though these are very rich so just the small, 6 ounce mason jar size is perfect for this. Also, place the no bake cheesecake and the swiss meringue buttercream into piping bags to make it easier and neater to get the mixtures into the jars.
First you are going to crush up some graham crackers into coarse crumbs. Lay those into your mason jars in a thin even layer. Or a thicker layer depending on the texture you like. I like a lot of texture personally so mine was a little thicker than thin I would say.
Place the no bake cheesecake into the jar. Make this layer slightly thicker than the graham cracker layer. Make sure the mixture reaches the edge of the jar
Spoon in the lemon custard in an even, thin layer. The lemon custard is one of the strongest flavors in this dish so don’t overdue it.
Spoon in the raspberry preserves. Make sure this goes to the edge of the jar. I didn’t do that great of a job of this.
Lastly, layer the swiss meringue buttercream in the jar.
Repeat this pattern until you fill the jar.
Have fun with this dessert and switch it up any which way you like. It is so versatile. Make it into a Trifle to feed a crowd and not have to make individual servings. Don’t like lemon custard? Make a chocolate custard Or berries and my Stabolized Whipped cream would be fabulous. Experiment and make it your’s, have fun and I will see you all next week with a brand new recipe. Be sure to comment below and let me know what you want to see next.
No Bake Cheesecake, Lemon, and Raspberry Parfait
Ingredients
- 1 Recipe Lemon Custard (Curd)
- 1 Recipe Swiss Meringue Buttercream
- 1 Recipe No Bake Cheesecake
- 1 Pack Graham Crackers
- 12 Mason Jars (or different container of your chosing)
- 12 Ounces Raspberry Preserves (store bought. I used Smuckers)
Instructions
-
Crush the graham crackers in a bag with a rolling pin or a food processor until you get coarse crumbs.
-
Layer the graham cracker crumbs in the bottom of the jars in an even layer.
-
Layer the no bake cheesecake on top in a slightly thicker layer.
-
Layer the lemon custard on top of that in an even layer that is thinner than the cheesecake layer.
-
Layer the raspberry preserves on top of that in an even layer that is the same as the lemon custard.
-
Lastly, layer the Swiss meringue buttercream on top of that in an even layer that is the same as the preserves and the custard.
-
Repeat this pattern until you reach the top of the jar.