Wednesday, April 9

Anniversary Week - Raspberry Lemon Cheesecake Parfaits

Hi my friends. So another thing that has to be included in our special week is a recipe, which I actually haven't had on the blog in a while since we spent the first few months of the year eating a lot of the same things.haha I've realized since though that so many of you are interested in what we ate for our competition prep and eat now, so I can't wait to start sharing our favorites! This one I'm posting today is certainly Not on that list, but it is the perfect treat for our Anniversary Week or other such special occasions. It's pretty don't you think?:) 
Though I indulge in citrusy-sweet desserts all year round, they especially call out to me in the Spring and Summer don't you agree? This little dessert is the perfect blend of that, and with lemon and raspberries no less. My favorite! The bottom is the perfect graham cracker crumbs base with a thick layer of creamy no-bake cheesecake laced with the perfect amount of raspberries and lemon zest. Top that off with a dollop of freshly whipped cream and some sweet garnishes... it's basically perfection in a jar:) 

Raspberry Lemon Cheesecake Parfaits 
Prep time: 30 minutes. Chill time: 2+ hours for best results
This recipe makes four parfaits in pint jar sized dishes.

For the Crust:
- 10-12 graham crackers (I used 12 in the pictures:))
- 4 tablespoons of butter, melted
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon cinnamon
- 2 tablespoons white sugar

For the cheesecake filling:
- 2 8 oz packs of cream cheese
- 1/3 cup raspberry preserves
- 1/2 cup fresh raspberries 
- (1 additional cup for layering the parfaits)
- 1/2 small tub cool whip topping
- 1/4 cup lemon juice (one small lemon)
- the zest of one lemon

- Crush up the graham crackers into small crumbs and pour into a small baking dish. Top with the melted butter and the spices and mix well to combine thoroughly. cook at 350 degrees Fahrenheit for 20 minutes, stirring once or twice to toast the crumbs. Let cool before forming parfaits.
- Combine all the cheesecake ingredients together in a mixing bowl, adding in the raspberries to the mixture last to keep a little bit of their texture. Once your crumbs are cooled, spoon them evenly into your four serving dishes (reserve a bit back for garnish) and shake to settle. Follow them up by carefully adding in your cheesecake mixture and approximately 12-14 fresh raspberries on top of each serving. Follow up the berries with some whipped cream, some toasted crumbs, and one lone raspberry and mint leaf for that final flourish. so cute! 

Well I hope that you give these a try some time and that you'll come back and let me know how they turned out, I always love that! I hope that you've been having a good week so far as well, and thank you as always for visiting.

See you tomorrow!
xo, Emily
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  1. hmmm, look delicious. I will tried to made this week end, thank you for sharing <3

  2. Can't wait to try it! Maybe give my blog a peak?

  3. looks delicious! Will have to save this idea for a special occasion :)

  4. Hi Ily! Trying this recipe for our Easter dinner- can you tell me if you add the cool whip to the cheesecake ingeredients and leave a little extra off to the side for the topping or do you not add any cool whip and only use it for the topping? Thank you! LOVE reading your blog!!!

    1. I was wondering the same
      Thing. Have you tried it yet? I am
      Thinking add it to the cheesecake mixture.

    2. Oh I'm so glad! I should have worded that more clearly, thanks for pointing it out! But yes I added half the tub to the mixture and used some of the remainder to dollop on top to complete them. Let me know how they turn out! Xo