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.