It’s time to THINK SPRING and make some of these Lemon No-Bake Cheesecake Parfaits. Light and delicate, they are the perfect dessert, or treat, anytime you make them.
I love making them in mason jars, so they are an easy “on the go” treat to take anywhere; to the office, on a picnic, or to a backyard barbecue. What’s really great is the lids keep the bugs out!
1 – 8 oz. cream cheese, softened
1/2 cup sugar
1 cup sour cream
1 tbls. vanilla
2 tbls. lemon juice
1/2 – 8 oz. container cool whip or 1 cup heavy cream
Lemon Pie Filling
See recipe for Candied Lemon Peel
Set out cream cheese to soften. Once softened, beat cream cheese and sugar until smooth and combined.
Add vanilla, lemon juice and sour cream and beat until well blended.
Mix in whipped heavy cream or cool whip until fluffy. Cover with plastic wrap and allow to cool 1-2 hours.
Lemon Pie Filling
2 cups water
2 cups sugar
1 tsp salt
6 tbls. corn starch
Juice of 2 lemons
Grated rind of 1 lemon
4 egg yolks (lightly beaten)
1 tbls. butter
Mix water, sugar, salt, cornstarch, lemon juice, grated lemon rind and egg yolks in large sauce pan, whisking to combine.
Cook over med-high heat, stirring often to prevent sticking. Bring to a boil and cook one minute, stirring constantly.
Remove from heat and stir in butter, stirring until melted. Pour into bowl, cover with plastic wrap and allow to cool on counter-top or refrigerate until ready to use.
In 8 oz. mason jars, add 1 large spoonful of the cheesecake filling. Top cheesecake layer with 1 large spoonful lemon pie filling, then 1 large spoonful cheesecake filling. Add another spoonful lemon pie filling, and lastly 1 large spoonful cheesecake filling.
Sprinkle tops with diced candied lemon peel if desired.
Cover jars with lids and store in your refrigerator.
Cook’s note – leftover lemon pie filling will keep for a few weeks in your refrigerator, or use it to make hand pies!