These Whipped Lemon Cheesecake and Blueberry Parfaits are a perfect dessert for spring. The cheesecake is light and airy, and the lemon adds a bright, fresh flavor!
We absolutely love the texture that the almonds give these parfaits. Of course you can use any kind of nuts, or leave them out altogether if you prefer.
You can also use any kind of fruit you want for this, but the combination of lemon and blueberries is really perfect. And, it just looks gorgeous!
Preparing Whipped Lemon Cheesecake and Blueberry Parfaits
We’ve included detailed recipe steps below, but here’s a look at the process…
We like a tangier cheesecake that isn’t overly sweet, and the addition of Greek yogurt really gives this that “tang” that a cheesecake should have. Once the filling is made, you can taste it and add a little more powdered sugar to get a sweetness level you like. I don’t suggest adding additional sweetened condensed milk, or it will make the filling too runny.
Be sure to start with a very cold bowl and cream when making the whipped cream. I actually put both in the freezer for about 10 minutes prior to starting.
It’s very important to use a good quality, thick Greek yogurt. You know it’s the right consistency when you can put a spoon in the container, it stands straight up.
The number of parfaits this will make will vary depending on the size of your dessert dishes, and how much of the filling and toppings you use. We made six parfaits and used about 1/2 cup of cheesecake filling for each one.
Whipped Lemon Cheesecake and Blueberry Parfaits Recipe
- 1 cup heavy whipping cream
- 8 ounces cream cheese (at room temperature)
- 7 ounces sweetened condensed milk
- 1/2 cup powdered sugar
- 1/2 cup plain Greek yogurt
- 1/2 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 tablespoons lemon zest
- 1 cup blueberries
- 1/2 cup slivered almonds
Add the cream cheese to a stand mixer and beat it for 2 to 3 minutes or until light and fluffy. This is important, so don't rush this step. You can also use a hand mixer.
Slowly pour in the sweetened condensed milk and continue beating until thoroughly combined.
Add the powdered sugar, Greek yogurt, lemon zest, lemon juice, and vanilla. Beat until light and fluffy, and place in the refrigerator while you prepare the lemons and whipped cream.
Using a zester, gently drag it along the outside skin of the lemon to create thin strands of zest. Continue doing this all around both lemons until there are no more bare spots. Be careful not to get the white part because that can be bitter. When all the zest is removed, squeeze the juice through a strainer and set it aside.
Add the heavy whipping cream to a very cold bowl, and beat for 1 to 2 minutes or until stiff peaks form. You'll know the whipped cream is ready when you can lift the beaters out of the bowl and it doesn't fall off.
Remove the cheesecake filling from the refrigerator and add the whipped cream.
Using a spatula, gently fold the whipped cream into the cheesecake filling. Fold from the bottom to the top, and continue going around the bowl until it is thoroughly mixed in. Be sure to not vigorously stir this, or you will deflate the whipped cream and it won't be as light and airy.
When the cheesecake mixture is done, put it in the refrigerator for 4 to 6 hours. This allows the filling to set up and enhances the lemon flavor.
To assemble the parfaits, add the desired amount of cheesecake filling to a dessert dish followed by some blueberries and toasted almonds.
To make it pretty, you can add a mint leaf, a sprinkling of lemon zest, and a small slice of lemon on top.
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