The Comfort Spoon

No-Bake Lemon Raspberry Parfait Cups: Your New Favorite Make-Ahead Dessert

Hey there, friend! Anna here. Can we talk about how sometimes you just need a dessert that feels fancy but is secretly as easy as, well, pie? Actually, easier than pie—because we’re not turning on the oven! Today, I’m so excited to share one of my all-time favorite recipes for when I want to impress without the stress: these gorgeous No-Bake Lemon Raspberry Parfait Cups.

Imagine this: layers of dreamy, fluffy lemon cheesecake mousse, a tart-sweet homemade raspberry compote that bursts with flavor, and a buttery, crunchy cookie base. All stacked up in a clear cup so you can see every beautiful, pastel-hued layer. They’re like little edible rainbows of joy! Whether you’re prepping for a spring brunch, a baby shower, a date night in, or just because Tuesday deserves a treat, these parfaits are your answer. They come together in about 20 minutes of active time, then the fridge does the rest of the work. So, let’s ditch the complicated baking projects and cook up something amazingly simple and stunning together. Your spoon is waiting!

A Sunbeam of a Memory

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This recipe always takes me straight back to my grandma’s sun-drenched kitchen in late July. Her backyard had a wild, sprawling raspberry bush and a single, stubborn lemon tree she babied like a child. She’d send me out with a colander to pick berries, and I’d return with more stains on my shirt than berries in the bowl, but she’d just laugh. She didn’t make parfaits, but she’d mash those warm raspberries with a bit of sugar and dollop them over bowls of simple, whipped lemon pudding. It was pure, unfussy magic. These parfait cups are my grown-up, layered homage to that memory—the bright, sunshiny punch of lemon and the deep, jewel-toned raspberry, creating a perfect bite that tastes like a happy afternoon. It’s nostalgia, served in a cup.

Gathering Your Sunshine & Berries

Here’s everything you’ll need to create this little masterpiece. The beauty lies in the simplicity! Let’s break it down.

• For the Lemon Cheesecake Mousse:
  • 8 oz cream cheese, softened: This is our rich, tangy base. Full-fat is best for the creamiest texture. For a lighter version, Neufchâtel works, but avoid fat-free—it won’t set the same.
  • ½ cup powdered sugar: It dissolves seamlessly into the mousse without any graininess. If you’re out, you can blitz regular sugar in a clean coffee grinder for a minute!
  • 1 tablespoon lemon juice + 1 teaspoon lemon zest: The dynamic duo for that true, vibrant lemon flavor! Zest your lemon BEFORE juicing it—it’s a game-changing little hack. And always use fresh juice; the bottled stuff just can’t compare.
  • 1 teaspoon vanilla extract: Our secret weapon that rounds out all the sharp, bright flavors with a hint of warm, sweet depth.
  • 1 cup heavy whipping cream: This is what gives our mousse its incredible, cloud-like lift. Make sure it’s very cold for the best peaks.
• For the Raspberry Compote:
  • 1 ½ cups fresh or frozen raspberries: Frozen berries are a fantastic, year-round pantry hero and work perfectly here. No need to thaw if using frozen!
  • 2 tablespoons sugar: Just enough to sweeten the tart berries. Adjust to your taste and the sweetness of your fruit.
  • 1 teaspoon lemon juice: A squeeze brightens up the berry flavor even more.
  • 1 tsp cornstarch + 1 tbsp water (slurry): This is optional but recommended! It gives the compote a lovely, spoonable jammy texture that holds its own in the layers.
• For the Crunchy Layers:
  • 1 cup crushed vanilla wafers or graham crackers: The buttery, crisp foundation. Get creative! Shortbread cookies, Biscoff cookies, or even ginger snaps would make delicious twists. I toss them in a zip-top bag and crush them with a rolling pin—it’s oddly therapeutic.

Let’s Build Some Layers! (Step-by-Step)

Ready? Put on some good music, and let’s get layering. This process is as fun as it is delicious.

1. Make the Raspberry Compote First. This gives it time to cool while you work on the mousse. In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, for 5-7 minutes. The berries will break down and get saucy. If you want a thicker layer (my preference!), mix the cornstarch and water in a tiny bowl until smooth, then stir it into the bubbling berries. Cook for 1-2 more minutes until it thickens slightly. Pour it into a bowl and let it cool completely. Chef’s Tip: Press the compote through a fine-mesh sieve after cooking if you want a super-smooth, seed-free layer. I usually leave the seeds in for texture and ease!
2. Whip Up That Lemon Mousse. In a large bowl, beat the softened cream cheese with an electric mixer until it’s completely smooth and lump-free. This is key! Scrape down the sides of the bowl. Add the powdered sugar, lemon juice, lemon zest, and vanilla. Beat again until everything is creamy and fully incorporated. Chef’s Tip: Taste it now! Want more lemon? Add a pinch more zest. More sweet? A bit more sugar. Make it yours.
3. Fold in the Fluff. In another clean, cold bowl, pour in the heavy cream. Whip it on medium-high speed until you get soft to medium peaks—that means the cream holds its shape when you lift the beaters but is still billowy. Now, here’s the magic step: add about one-third of the whipped cream to the lemon cheese mixture. Fold it in gently with a spatula to lighten it up. Then, carefully fold in the remaining whipped cream until no white streaks remain. You’ll see it transform into this impossibly light, airy mousse. Chef’s Hack: Don’t over-mix here! Gentle folding keeps the mousse fluffy. If you beat it, you’ll deflate all that air we just whipped in.
4. The Grand Assembly. Grab your clear cups, glasses, or jars. Start with a layer of the crushed cookies, pressing gently with the back of a spoon. Next, add a generous layer of the lemon mousse. Then, spoon over a layer of the cooled raspberry compote. Repeat! I usually do two full rounds of layers, ending with a dollop of compote and maybe a spare raspberry or curl of lemon zest on top. Chef’s Tip: For super-clean layers, use a piping bag for the mousse. Spoon it into a bag, snip the end, and pipe it in for a professional look with zero fuss.
5. The Patient Chill. Cover your parfait cups and refrigerate them for at least 1 hour. This is non-negotiable—it allows the mousse to set, the flavors to marry, and the cookie layer to soften just slightly into a cake-like texture. They can happily chill overnight, making them the ultimate make-ahead dessert hero.

How to Serve Your Masterpiece

When it’s time to serve, just pull them straight from the fridge! I love placing them on a pretty tray or cake stand. For an extra-special touch, add a final flourish right before serving: a fresh raspberry, a tiny mint leaf, a sprinkle of extra cookie crumbs, or a thin slice of lemon on the rim of the glass. They’re stunning all on their own, so let those layers shine! These are perfect for a dessert buffet—guests can just grab and go.

Mix It Up! Fun Flavor Twists

The best recipes are like templates for creativity. Here are a few ways to play with this parfait:

• Berry Bliss: Swap the raspberry compote for blueberry, blackberry, or a mix of all three!
• Citrus Swap: Use lime juice and zest instead of lemon for a key lime pie vibe.
• Dairy-Free Dream: Use your favorite plant-based cream cheese and coconut cream (chilled solid) whipped in place of heavy cream.
• Cookie Crumble Change-Up: Use crushed Oreos for a chocolate-lemon combo, or gingersnaps for a zesty, spicy kick.
• Individual Trifle: Layer everything in one big, beautiful glass bowl for a stunning centerpiece dessert.

Anna’s Kitchen Notes

This recipe has been a blog favorite for years, and it’s evolved in the sweetest ways. Readers have sent me photos of their versions made for bridal showers, first birthdays, and even as a “just because” treat during a hard week—that’s the magic I love most. My original test used store-bought lemon curd, but I found making this simple mousse from scratch gives you more control over that bright, sunny flavor. A funny story: I once accidentally used salted butter in the crust phase of a similar recipe (back when I made a buttery press-in crust). Let’s just say the sweet-and-salty trend was NOT intended that day! Now, I stick with pre-crushed cookies for no-bake ease. Remember, cooking is about joy, not perfection. If your layers smoosh together a bit, I promise they’ll taste just as incredible.

Your Questions, Answered!

Q: Can I make these parfaits ahead of time?
A: Absolutely! They are the ultimate make-ahead dessert. You can assemble them fully up to 24 hours in advance. Just keep them covered in the fridge. The cookie layer will soften a bit more, but in a lovely, cakey way.

Q: My mousse seems runny/won’t hold peaks. What happened?
A: This usually boils down to two things: 1) Your cream wasn’t cold enough, or 2) Your cream cheese was too cold or had lumps. Ensure your cream is straight-from-the-fridge cold, and that your cream cheese is truly softened (room temp for 30-60 mins). If it’s lumpy when you start, it won’t get smooth later.

Q: Can I use frozen whipped topping (like Cool Whip) instead of whipping cream?
A: You can, for a shortcut! Fold one 8-oz tub of thawed frozen whipped topping into the sweetened cream cheese mixture instead of whipping the cream. The texture will be slightly different but still delicious.

Q: I don’t have clear cups. What else can I use?
A: Any serving dish works! Use wine glasses, mason jars, ramekins, or even a pretty teacup. The clear glass just lets you show off the gorgeous layers.

Nutritional Information*

Prep Time: 20 minutes | Chill Time: 1 hour | Total Time: 1 hour 20 minutes | Yield: 8 mini parfait cups

*Please note: Nutritional information is an estimate provided by an online calculator and will vary based on ingredient brands, substitutions, and specific portion sizes.

• Calories: ~320 kcal
• Carbohydrates: 28g
• Protein: 4g
• Fat: 22g
• Saturated Fat: 13g
• Fiber: 2g
• Sugar: 20g
• Sodium: 180mg

 

 

Final Thoughts: A Little Cup of Sunshine 🍋✨

Oh, friend. These No-Bake Lemon Raspberry Parfait Cups are the kind of dessert that makes you feel like you’ve got it all together—even on the busiest week.

They’re light but luscious.
Bright but comforting.
Simple but stunning.

And I think that’s why I love them so much.

There’s something so joyful about digging your spoon down through those layers—crunchy cookie, billowy lemon mousse, jammy raspberry—and getting a perfect bite of everything at once. It’s sweet, it’s tangy, it’s creamy, it’s crumbly… it’s basically happiness in a glass.