This lemon parfait is one of those desserts that brightens the whole table. I first made it on a spur-of-the-moment spring afternoon when I had a bag of Nilla Wafers and too many lemons on the counter. The combination of a crisp cookie base, silky lemon curd, and a dreamy cheesecake layer felt like sunshine in a glass. It quickly became a favorite at family gatherings because it’s light, not overly sweet, and delivers a contrast of textures that keeps everyone coming back for another spoonful.

I discovered how forgiving this assembly is: each component can be made ahead and kept chilled, so the final construction is quick and stress-free. The lemon curd has just enough acid to cut through the richness of the cream cheese filling, and the whipped cream on top gives each bite an airy finish. Little ones and seasoned hosts alike have complimented this dessert for its balance of tart and sweet, and I love how it adapts to different serving styles—from casual clear cups for picnics to elegant stemmed glasses for dinner parties.

Ingredients

• Nilla Wafer Crust: 1 1/2 cups crushed Nilla Wafers, 1/4 cup sugar, 6 tablespoons unsalted butter melted. The Nilla Wafers give a delicate, slightly sweet base; use freshly crushed wafers for the best texture and press firmly into the bottom of each cup.
• Lemon Curd: 1 cup fresh lemon juice (about 6–7 lemons), 2 tablespoons lemon zest, 3 large egg yolks, 1 cup granulated sugar, 1 tablespoon cornstarch, 1/4 cup unsalted butter. Fresh lemon juice brightens the curd—choose juicy Meyer or Eureka lemons for a slightly sweeter, aromatic curd.
• Lemon Cheesecake Filling: 1 1/4 cups heavy whipping cream, 16 ounces (2 packages) cream cheese at room temperature, 1 cup powdered sugar, 2 teaspoons vanilla extract, 1/3 cup lemon juice, 2 tablespoons lemon zest. Full-fat cream cheese makes the filling velvety; allow it to sit at room temperature for easier whipping.
• Homemade Whipped Cream: 1 1/2 cups heavy cream, 1/4 cup powdered sugar, 1 teaspoon vanilla extract. Use cold cream and a chilled bowl for the fluffiest peaks; reserve a portion for topping the assembled cups.

Instructions

Make the Crust: Combine 1 1/2 cups crushed Nilla Wafers, 1/4 cup sugar, and 6 tablespoons melted butter in a mixing bowl. Stir until evenly moistened. Divide the mixture among twelve 12-ounce clear cups and press into the bottoms with your fingers to form a firm, even layer. Chilling for 10 minutes helps set the crust and prevents it from sinking into the filling. Prepare the Lemon Curd: In a blender, combine 1 cup lemon juice, 2 tablespoons zest, 3 egg yolks, 1 cup sugar, and 1 tablespoon cornstarch. Blend until smooth. Pour into a saucepan over medium heat and stir constantly until the mixture comes to a simmer and thickens—about 4–6 minutes. Once it boils, reduce to a gentle simmer and cook for 1 minute while stirring; it should coat the back of a spoon. Remove from heat and whisk in 1/4 cup butter until glossy. Transfer to a bowl and cool. Chill in the refrigerator for at least 20 minutes to firm up. Whip the Cream: Whip 1 1/4 cups heavy cream to stiff peaks using a stand or handheld mixer. Place whipped cream in a clean bowl and refrigerate until needed to maintain structure when folded into the cream cheese base. Make the Cheesecake Filling: In the mixer bowl, beat 16 ounces room-temperature cream cheese with the paddle attachment until light and airy. Add 1 cup powdered sugar, 2 teaspoons vanilla, 1/3 cup lemon juice, and 2 tablespoons lemon zest; beat until smooth and bright. Gently fold in the whipped cream until evenly combined—avoid overmixing to preserve airiness. Whip Topping: In a chilled bowl, beat 1 1/2 cups heavy cream until soft peaks form, then add 1/4 cup powdered sugar and 1 teaspoon vanilla; continue to whip to medium-stiff peaks. Reserve for piping the final dollop. Assemble the Parfaits: Fill piping bags with the cheesecake filling and the lemon curd. Pipe a layer of cheesecake filling over the crust, add 2 tablespoons of lemon curd, and top with a dollop of whipped cream. Repeat if your cups are tall, or finish with a sprinkle of crushed wafers and a thin lemon slice.

Storage Tips

Store assembled cups in an airtight container or cover each cup with plastic wrap. They will keep for up to 2 days in the refrigerator; beyond that the crust becomes noticeably softer. If you need longer storage, prepare the components separately: keep the crusts at room temperature covered, store lemon curd and cheesecake filling in the refrigerator for up to 48 hours, and make the whipped cream fresh on the day of serving for best texture. To reheat lemon curd slightly after refrigeration, warm it gently over a double boiler for a few minutes—do not bring to a boil.

Ingredient Substitutions

If you prefer a different base, swap Nilla Wafers for graham crackers (same quantity) for a more classic cheesecake flavor. For a gluten-free option, use gluten-free vanilla cookies; press them with coconut oil instead of butter to keep the crust firm. To reduce saturated fat, substitute half the cream cheese with full-fat ricotta blended smooth—this will lighten texture but make it slightly less dense. If you’re avoiding raw eggs, use a pasteurized egg yolk product for the curd or try a cooked lemon curd recipe that uses whole eggs and extra cornstarch for safety.

Serving Suggestions

Serve these parfaits chilled with a thin lemon wheel, extra lemon zest, or a few fresh raspberries for color. They pair beautifully with light sparkling wine or a citrusy herbal tea. For a brunch buffet, place them in a rack for easy grabbing. For an elegant dinner, assemble in short stemmed glasses and garnish with edible flowers. Miniature cookie crumbs sprinkled on top add texture and visual contrast.

Cultural Background

The layering idea draws inspiration from both American pudding cups and European entremets. Lemon curd has roots in British kitchens where it was traditionally spooned onto scones; combining it with cream cheese is an American twist that mimics cheesecake flavors without baking. The Nilla Wafer crust echoes classic no-bake cheesecakes popularized in mid-century American cookbooks—simple, quick, and designed for convenience.

Seasonal Adaptations

In summer, add macerated berries between layers for seasonal brightness. For winter holidays, fold a tablespoon of orange zest into the curd and top with candied orange peel. In spring, use Meyer lemons for a floral note and add a tablespoon of limoncello to the whipped cream for a boozy finish. These small swaps tailor the flavor to the season without changing your technique.

Meal Prep Tips

Make the lemon curd two days ahead and store it in a sealed container in the refrigerator. Press crusts into cups the night before and cover them at room temperature; assemble the day of serving for the best texture. Portion the cheesecake filling into piping bags and refrigerate so you can quickly pipe neat layers. Keep whipped cream chilled until the last minute and add it just before serving for peak fluffiness.

End with confidence: this dessert is forgiving, bright, and easy to adapt. Whether you’re feeding a crowd or craving a solo treat, these lemon parfaits deliver a cheerful finish to any meal. Enjoy and don’t be surprised if this becomes your go-to no-bake sweet.