No-Bake Lemon Raspberry Parfait Cups : Easy Layered Dessert
These No-Bake Lemon Raspberry Parfait Cups are light, creamy, and beautifully layered for maximum visual impact. Fluffy lemon cheesecake mousse, buttery crushed cookies, and vibrant raspberry compote come together in clear mini cups to create soft pastel layers that look as good as they taste. Perfect for spring events, showers, brunch tables, or make-ahead dessert trays, these parfaits are elegant yet incredibly simple.
- Prep Time: 20 minutes
- chill time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8 mini cups 1x
Ingredients
For the Lemon Cheesecake Mousse:
8 oz cream cheese, softened
½ cup powdered sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 cup heavy whipping cream
For the Raspberry Compote:
1 ½ cups fresh or frozen raspberries
2 tablespoons sugar
1 teaspoon lemon juice
1 teaspoon cornstarch + 1 tablespoon water (optional, for thickening)
For the Layers:
1 cup crushed vanilla wafers or graham crackers
Instructions
Make the Compote: In a small saucepan, combine raspberries, sugar, and lemon juice. Simmer 5–7 minutes until berries break down. For thicker texture, stir in cornstarch slurry and cook 1–2 more minutes. Cool completely.
Prepare the Mousse: Beat cream cheese until smooth. Add powdered sugar, lemon juice, zest, and vanilla. Mix until creamy.
In a separate bowl, whip heavy cream to soft peaks. Gently fold whipped cream into the lemon mixture until light and fluffy.
Assemble: In clear mini cups, layer crushed cookies, lemon mousse, and raspberry compote. Repeat layers as desired.
Chill: Refrigerate at least 1 hour before serving for best texture.
Nutrition
- Calories: 320 kcal
- Carbohydrates: 28g