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 some 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.  Although these are very rich so just the small, 6 ounce mason jar size is perfect for this my opinion but you do you, boo.  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.

You May Also Like

Stabilized Whipped Cream

Plain Vanilla Cheesecake 

My 5 Best Baking Tips 

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how to make cheesecake

No Bake Cheesecake, Lemon and Raspberry Parfait

Yield: 12 Mason Jars
Prep Time: 10 minutes
Total Time: 10 minutes

A layered parfait with creamy no bake cheesecake, tangy lemon curd and topped with a beautiful Swiss meringue buttercream.

Ingredients

No Bake Cheesecake

  • 1 Pint of Heavy Cream
  • 3 Packs of Cream Cheese
  • 1/2 Cup of Plain Greek Yogurt
  • 1 Cup of Granulated Sugar
  • 1 TBSP of Vanilla Extract

Lemon Custard (Curd)

  • 3/4 Cup of Lemon Juice ( I used 5 Lemons)
  • 1 TBSP of Lemon Juice
  • 6 Egg Yolks
  • 1 Cup of Granulated Sugar
  • 1 Stick of butter cut into Pieces

Swiss Meringue Buttercream

  • 6 Egg Whites
  • 1/2 Cup of Powdered Sugar
  • 1 Cup of Granulated Sugar
  • 3 Sticks of Unsalted Butter
  • 1 Cup of Vegetable Shortening
  • 1 TBSP of Vanilla Extract

Other Ingredients

  • 12 Ounces of Raspberry Preserves
  • 1 Pack of Graham Crackers

Instructions

For No Bake Cheesecake

  1. In the bowl of a stand mixer fitted with a whisk attachment or hand mixer, whip up the heavy cream to stiff peaks. Set aside. 
  2. Beat the cream cheese until smooth. Scrape down the sides and the bottom of the bowl.
  3. Add the sugar and beat until smooth. Scrape down the bottom and the sides of the bowl and beat until smooth once more.
  4. Add the plain greek yogurt, beat until smooth, scrape down the bottom and the sides of the bowl and beat again until smooth.
  5. Using a rubber spatula, fold in this mixture to the whipped cream mixture.
  6. To make a Cheesecake- Pour this mixture into a prepared pan and refrigerate for 2 hours.

For Lemon Custard (Curd)

  1. Bring a pot of shallow water to a simmer. While that is coming to a boil, prep ingredients.
  2. Put all ingredients in a separate bowl and place that bowl on top of the pot with the simmering water. Make sure the water is not touching the bottom of the other bowl. Use a double boiler if you have it.
  3. Stir continuously until the butter melts.
  4. Continue stirring until the mixture thickens enough to coat the back of your spoon.
  5. Turn off the heat and strain the mixture though a fine mesh sieve to get out any egg yolk that may have cooked, seeds that could have gotten in when you prepped the lemon juice and also the lemon zest. Put the sieve into a shallow container so that the lemon curd strains into that.
  6. Cover the container with plastic wrap touching the surface of the lemon curd.
  7. Place in the fridge for 2 hours to cool.

For Swiss Meringue Buttercream

  1. Bring a medium sized pot of shallow water to a simmer
  2. Place the bowl of your stand mixer or a heat safe bowl on top of the simmering pot of water. Make sure the water does not touch the bottom of the bowl on top.
  3. Add the egg whites and the sugar. Stir continuously so the egg whites don't cook. Keep stirring until you do not feel any more sugar granules between your fingers when you put your fingers in the mixture. This should take about 2-3 minutes. Remove from heat.
  4. Transfer the bowl with the mixture to your stand mixer fitted with the whisk attachment. Whisk the mixture on high speed until it becomes thick and glossy, About 5-10 minutes. 
  5. Add in the sifted powdered sugar and continue mixing with the whisk attachment on low speed until incorporated. 
  6. Add in the butter one stick at a time. Just drop them in while mixing on high speed. Do the same with the shortening.
  7. After everything is incorporated. Switch to a paddle attachment and mix this on medium speed until smooth. About 5 minutes. Enjoy this immediately or store in the fridge for up to two weeks.

For Parfait

  1. Crush the graham crackers in a bag with a rolling pin or a food processor until you get coarse crumbs.
  2. Layer the graham cracker crumbs in the bottom of the jars in an even layer.
  3. Layer the no bake cheesecake on top in a slightly thicker layer.
  4. Layer the lemon custard on top of that in an even layer that is thinner than the cheesecake layer.
  5. Layer the raspberry preserves on top of that in an even layer that is the same as the lemon custard.
  6. Lastly, layer the Swiss meringue buttercream on top of that in an even layer that is the same as the preserves and the custard.
  7. Repeat this pattern until you reach the top of the jar.

Notes

All of these recipes can be Made in advance and frozen or chill in the fridge.

5 Comments

  1. Jenn April 18, 2019 at 10:19 pm

    Mmm, lemon! Looks terrific, can’t wait to try!

    Reply
    1. admin April 19, 2019 at 5:36 pm

      Hope you enjoy! Let me know if I can help in any way.

      Reply
  2. Stephanie April 18, 2019 at 11:29 pm

    Mmmm lemon cheesecake! I’m GF but I bet I could use some GF wafer bars in between layers cuz it looks so good! I LOVE custard

    Reply
    1. admin April 19, 2019 at 5:35 pm

      you could absolutely use gluten free graham crackers.

      Reply

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