Lemon Cheesecake Parfait

Disclaimer: This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of #BrunchWeek recipes. All opinions are mine alone. 

I love lemon flavored desserts. Most people tend to make them during the spring and summer, but I'll enjoy a lemon dessert any time of the year. This is a perfect dish to whip up when you don't have a lot of free time but really want to impress the lemon-lover in your life with a tasty dessert.

The most time consuming part of this recipe is waiting for the cream cheese to soften, but after that, you can pull the recipe together in about 30 minutes.

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#Brunchweek: Lemon Cheesecake Parfait

If you love lemon desserts you'll go crazy for this Lemon Cheesecake Parfait. Pound cake is layered and topped with a lemon cheesecake filling.

Prep Time30 minutes mins

Total Time30 minutes mins

Course: Dessert

Keyword: BrunchWeek, cheesecake, dessert, lemon, lemon cheesecake parfait, parfait

Servings: 6

Calories:

Author: NicholeL

Ingredients

for the whipped cream:

• 1 cup heavy whipping cream
• ¼ cup powdered sugar
• 1 teaspoon lemon extract such as Nielsen-Massey

for the cheesecake:

• 2 8- oz. Packages cream cheese softened
• ½ cup granulated sugar such as Dixie Crystals
• 1 cup lemon pie filling
• 1 teaspoon lemon zest

for the parfait:

• 1 pound cake or lemon pound cake
• 1 cup berry of your choice blueberry, blackberry, raspberry, etc.
• fresh mint leaves
• 6 thin lemon slices

Instructions

• 1. In the bowl of your stand mixer add the heavy cream and beat on medium speed with the whisk attachment until soft peaks form. Add the powdered sugar and lemon extract and mix until combined, increasing the speed until stiff peaks form. Remove from bowl and set aside.
• 2. In the bowl of your stand mixer (same bowl can be used without cleaning it), add the cream cheese and granulated sugar and beat with the paddle attachment until light and fluffy.
• 3. Add the whipped cream, lemon pie filling and lemon zest to the mixer and beat on low speed until just combined.
• 4. Cut the pound cake into small squares. Place a couple of the squares into your serving container. Top with a few berries and then ⅓ to ½ cup of the cheesecake filling. Repeat the layers again and top with a few berries, a mint leaf and lemon slice.
• 5. Repeat with remaining containers.
• 6. Refrigerate until ready to serve. Cheesecake parfaits will keep in the fridge overnight if covered.

I first made these for Easter and they were gobbled up so quickly I didn't even get to enjoy one! When I made this again I made sure to hide one in the back of the fridge just for me to enjoy!

This dessert can be place in mason jars, large wine glasses or any dessert cup of your choice. I used 5 oz. plastic tumblers that I found on Amazon.

Disclaimer: Thank you to the #BrunchWeek sponsors, Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

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