Lemon Curd and Vanilla Cheesecake Parfaits
User Reviews
4.5
Lemon Curd and Vanilla Cheesecake Parfaits
Description
This recipe features two homemade components: lemon curd made from sugar, eggs, lemon zest and juice, butter, and vanilla, cooked until thick and cooled; and a vanilla cheesecake mixture combining cream cheese, Greek yogurt, sugar, and vanilla, whipped until fluffy. The parfaits are assembled by layering crushed graham crackers, the cheesecake mixture, and lemon curd repeatedly, then topped with whipped cream.
The lemon curd provides a vibrant tartness and smooth, glossy texture, complementing the rich, tangy, and creamy cheesecake layer. The graham cracker crumbs add crunch and a subtle sweetness. The parfaits offer a refreshing, well-balanced dessert with a visually appealing layered look served in small containers.
Both lemon curd and the cheesecake layer can be prepared a few days ahead, streamlining assembly. Store all components chilled until serving to maintain texture and flavor. Store-bought lemon curd can be used to save time without significant flavor loss.
Ingredients
Lemon Curd
- 1/2 cup granulated sugar use 2/3 cup if you want it sweeter
- 2 egg
- 1 tablespoon lemon zest
- 1/2 cup lemon juice fresh
- 1/4 teaspoon vanilla bean paste optional, or vanilla extract
- 2 teaspoons butter cut into small pieces, cold
Cheesecake
- 12 ounces yogurt plain, Greek
- 4 ounces cream cheese softened, low-fat
- 3 tablespoons granulated sugar more or less depending on desired sweetness
- 1 tablespoon vanilla bean paste or vanilla extract
- 6 graham crackers crushed
- Whipped Cream for topping the parfaits
Instructions
Lemon Curd
- 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).
- 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.
- Remove from the heat and whisk in the cold butter and vanilla bean paste or extract. Strain the curd for a smoother texture. Cool the lemon curd before covering and chilling in the fridge for at least 2 hours.
Vanilla Cheesecake
- 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. Scrape down the sides of the bowl as needed.
Assembling the Parfaits
- Spoon about 3 tablespoons of the graham cracker crumbs into five jars, glasses or bowls.
- Layer equal amounts of the vanilla cheesecake and lemon curd into the jars. Serve immediately or cover and refrigerate until ready to serve. Top with whipped cream before serving.
Notes
- Both lemon curd and cheesecake layers can be made in advance to save time.
- Store-bought lemon curd is a convenient substitute for homemade when short on time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 12g | 24% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 85mg | 28% |
| Sodium | 243mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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