This lemon parfait became my instant favorite the first summer I wanted a cool, make-ahead dessert that still felt special. I discovered this combination while testing layered no-bake treats for a backyard brunch; the contrast of a crisp Nilla Wafer base, sunny lemon curd, and cloud-like cheesecake filling won everyone over. It’s the sort of dessert that looks elegant in a clear cup but requires no oven and very little fuss, which makes it my go-to when the calendar is full and the weather is warm.

The texture balance is what keeps me coming back: a slight crunch from the crust, a silky, tang-forward curd that sings of fresh lemons, and a rich yet airy cheesecake layer that softens each bite. I use freshly squeezed juice and zest for the curd—it makes a noticeable difference—and I always press the crumb base firmly so each spoonful starts with that buttery bite. Guests often ask for the recipe after the first serving, and I love how adaptable it is for different occasions, from bridal showers to weeknight treats.

Ingredients

• Nilla Wafer Crust: 1½ cups crushed Nilla Wafers, 1/4 cup sugar, and 6 tablespoons melted butter. Use classic Nabisco Nilla Wafers for consistent sweetness and crunch; pulse briefly in a food processor for even crumbs.
• Lemon Curd: 1 cup freshly squeezed lemon juice (about 6–7 lemons), 2 tablespoons lemon zest, 3 large egg yolks, 1 cup granulated sugar, 1 tablespoon cornstarch, and 1/4 cup butter. Fresh lemons give a bright acidity and the zest adds aromatic oils for depth.
• Cheesecake Filling: 1¼ cups heavy whipping cream, 16 ounces cream cheese at room temperature, 1 cup powdered sugar, 2 teaspoons vanilla extract, 1/3 cup lemon juice, and 2 tablespoons lemon zest. Full-fat cream cheese and heavy cream create a rich yet airy texture when folded properly.
• Homemade Whipped Cream: 1½ cups heavy whipping cream, 1/4 cup powdered sugar, 1 teaspoon vanilla extract. Chill the bowl and whisk for the best volume and stability.

Instructions

Prepare the Crust:Combine 1½ cups crushed Nilla Wafers with 1/4 cup sugar and 6 tablespoons melted butter in a large bowl. Mix until the crumbs are evenly moistened. Divide the mixture among twelve 12-ounce clear cups and press gently with your fingers or the bottom of a measuring cup to form a compact base. A firm press prevents a soggy bottom when the curd is added.Make the Lemon Curd:In a blender, combine 1 cup lemon juice, 2 tablespoons lemon zest, 3 egg yolks, 1 cup sugar, and 1 tablespoon cornstarch. Blend until smooth. Pour the mixture into a saucepan over medium heat and stir constantly—use a silicone spatula to reach edges. When the mixture comes to a boil, reduce to a simmer and continue stirring for about 1 minute until it thickly coats the back of a wooden spoon. Remove from heat and whisk in 1/4 cup butter until melted and glossy. Cool slightly before layering; for faster cooling, spread in a shallow bowl and cover with plastic touching the surface.Whip the Cream:In a stand mixer fitted with the whisk attachment or using a handheld mixer, whip 1¼ cups heavy cream to stiff peaks. Transfer to another bowl and refrigerate while preparing the cream cheese base to maintain texture and temperature.Make the Cheesecake Base:In the mixer bowl, beat 16 ounces room-temperature cream cheese with 1 cup powdered sugar, 2 teaspoons vanilla, 1/3 cup lemon juice, and 2 tablespoons lemon zest until light and fluffy—about 2–3 minutes. Gently fold the whipped cream into the cream cheese mixture with a spatula until smooth and airy; avoid overmixing to keep the mousse-like structure.Make the Dollop Whip:Whip 1½ cups heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla to soft peaks. This slightly sweeter whipped cream is used as a finishing dollop and garnish.Assemble:Transfer the cheesecake mixture and lemon curd to piping bags, or use spoons. Pipe or spoon a generous layer of cheesecake filling over the crust, add 1–2 tablespoons of lemon curd, and top with a dollop of whipped cream. Finish with crushed Nilla Wafers or a thin lemon slice for garnish. Chill for at least 20 minutes before serving to let layers settle.

Storage Tips

Store assembled parfaits covered in the refrigerator for up to 48 hours; use airtight containers or wrap each cup with plastic to prevent the whipped cream from absorbing fridge smells. If you expect to serve later the same day, add the whipped cream top right before serving to keep it light and pillowy. For longer storage, keep the lemon curd and cheesecake filling separately for up to two days and assemble within 6–12 hours of serving for best texture. Freeze is not recommended for assembled cups because cream components will lose their structure on thawing.

Ingredient Substitutions

If you need a gluten-free option, swap Nilla Wafers for a gluten-free vanilla cookie or use crushed gluten-free graham crackers in the same measurement. For a slightly lighter version, replace half of the heavy cream in the cheesecake filling with full-fat Greek yogurt, but expect a tangier, less silky finish. If raw egg yolks are a concern in the lemon curd, temper pasteurized yolks or look for cooked curd recipes that reach 160°F on a candy thermometer for food safety.

Serving Suggestions

Serve these parfaits chilled in clear cups to showcase the layers; small mason jars or dessert coupes work beautifully. Pair with shortbread cookies, fresh berries, or a simple herb like mint for contrast. They complement grilled seafood or vegetable-forward mains at a summer dinner and make a light finish to a heavy meal. For a brunch, set up an assembly station so guests can add toppings like toasted coconut, candied lemon peel, or crushed pistachios.

Seasonal Adaptations

In summer, highlight seasonal berries by layering a thin spoonful of macerated strawberries or blueberries between the curd and cheesecake. For a winter twist, stir a pinch of cardamom into the crust and top with candied citrus peel. Holiday versions benefit from toasted nuts or a spiced cookie crust; use gingersnaps for a bolder flavor. Adjust lemon intensity with more or less zest depending on the season and your guests’ preferences.

Meal Prep Tips

Make the lemon curd and crust a day ahead and keep the cream components chilled separately. On serving day, whip the final cream, fold into the cream cheese base, and assemble within an hour for the freshest texture. Use piping bags to speed up layering and create a neat presentation; label and organize cups in a single tray to transport easily to potlucks or picnics. Refrigerate assembled cups upright and avoid stacking to preserve the decoration.

These parfaits are one of my most-requested treats because they’re approachable for home cooks yet look polished. They offer a bright, refreshing finish to any meal and are perfect for making ahead when you want to enjoy the company rather than fussing over dessert. Give them a try and make the recipe your own by experimenting with toppings and citrus blends.