Lemon Berry Cheesecake Parfaits

Karlie's Kitchen
by Karlie's Kitchen
6 Parfaits
4 hr 30 min

Is there any better flavour combination then lemon blueberry?! This combo screams summertime and is oh so fresh. The berries are tart. The cheesecake mousse is smooth. It’s the perfectly balanced dessert!

I love these little parfaits; they present so beautifully and are perfect for an individual dessert to serve at a picnic or backyard get together. They look impressive too!

This dessert is essentially 3 components; vanilla wafer cookies, berry compote and a lemon cheesecake mousse. Everything gets layered together and the colours are so stunning side by side in the parfait cups. This dessert requires some chill time in the fridge so it’s great to make ahead and let it hang out overnight 😊

Lemon Berry Cheesecake Parfaits
Recipe details
  • 6  Parfaits
  • Prep time: 30 Minutes Cook time: 4 Hours Total time: 4 hr 30 min
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For the berry compote
  • 2 cups mixed berries
  • Juice from 1 lemon
  • 2 Tbsp sugar
  • 2 tsp corn starch
For the lemon cheesecake mousse
  • 8 oz cream cheese, softened
  • 1 package instant lemon pudding mix
  • 3/4 cup milk
  • 1 tub Cool Whip
For cookie layer
  • 18 Nilla wafers
For the berry compote
In a medium sauce pan, add in berries, lemon juice and sugar. Bring to a boil on medium heat.
Lower heat to a simmer and allow to thicken slightly, about 6-7 minutes.
Use a whisk and whisk in corn starch. Continue to whisk until smooth.
Place cooked compote in bowl or container and place in the fridge to cool completely before using.
For the lemon cheesecake mousse
Using a stand or hand held mixer, beat cream cheese until smooth.
Next add in pudding mix and fully combine to the cream cheese.
Slowly add in milk and continue to beat together until smooth.
Finally beat in Cool Whip until fully combined.
To assemble
Place 1 wafer cookie in the bottom of each parfait glass.
Pipe or spoon a layer of the lemon cheesecake mousse on top.
Place 2 wafer cookies on top of the mousse in each glass.
Top with another layer of mousse.
Pipe or spoon chilled berry compote on top of the mousse.
Finally top with remaining mousse.
Cover with plastic wrap and allow to chill in the fridge for at least 4 hours but overnight is best. Enjoy chilled!
  • Don’t have a piping bag? Place mousse in a large ziplock bag and snip off one of the corners for a make shift piping bag 😊
Karlie's Kitchen
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  • Sad51037033 Sad51037033 on Jun 21, 2021

    Do you use instant or bake and serve pudding tks from sad9210@gmail.com

  • Mary Mary on Jun 21, 2021

    Can you effectively swap out low fat milk, cream cheese and cool whip and sugar free pudding mix and Splenda in with the berries?

    • Karlie's Kitchen Karlie's Kitchen on Jun 21, 2021

      Hi Mary. Low fat milk, sugar free pudding mix and a sugar substitute should be no problem in this recipe. The other ingredients are important on creating the mousse so I wouldn’t swap those out. However, I haven’t tried swapping them out for something different. If you make any substitutions, let me know if it works! 😊