Mascarpone Lemon Cheesecake & Berry Parfaits

Mascarpone lemon Cheesecake & berry Parfaits

Mascarpone lemon Cheesecake & Berry Parfaits


Wow, that recipe name was a mouthful. But I wanted to get the gist of it across. I could have just said cheesecake parfaits but beyond the fact that that sounds completely boring, it doesn’t talk about the mascarpone and we all know that mascarpone creates a totally different cheesecake and mouth feel (hehehehe… I said mouth feel…{insert Beavis and Butthead voice here } yes, I am really 12 years old ) than plain cream cheese so it needed mentioning. And of course you see the berries but you can’t SEE the lemon so I had to mention it too lol.

Other bloggers know how difficult it can be to come up with a name for something you’ve made if it doesn’t already have one. I have seen some that are so ridiculously long that it turns me off of even wanting to make the dish. Fictitious example- “Lamb Burgers With a Garlic Emu testicle Aioli, Caramelized And Bruleed Llama Toenails And  Sauteed Red peppers Served On A Tapioca Flour Spelt Bun On A Bed Of Spicy Arugala”. If you read recipes, you KNOW what I’m talking about there. Then on the other extreme you have ones that give you no idea of what it is. You’ll see a photo that obviously has a handful of different components but all it will say is “Llama Rice”. But…but…but…WAIT!!! I see what looks like pine nuts there and sparrow wings and dried fruit and and and isn’t that a brioche it’s resting in???

Thus why I tried to be somewhat concise here. Because Mascarpone No Bake Lemon Cheesecake With a Graham Cracker Crumble, Lemon Curd And Berries made me cringe as a title. And Lemon Cheesecake doesn’t do this justice.

I was quite proud of this when I tried the final dessert. I had already tried a bit 75 spoonsful of each separate part and they were all fantastic. I could and possibly do eat lemon curd as my dessert just off the spoon. I may have made a double batch for this dessert just so that I would have a lot of leftovers hehe. The cheesecake filling was simple yet tasted rich and creamy. The graham cracker crumble was a wonderful sweet textural counterpoint to the creaminess of the dessert. And the berries?? Well, they’re berries… in season…with raspberry jam. What else can I say? 😀

This comes together easily but it is a little time consuming as you are layering it all. It also makes enough for 12 servings so either make this for a large gathering (think cookout, pot luck or picnic) or cut it in half. Whatever you do, enjoy and… git to cookin’.

Mascarpone Lemon Cheesecake & Berry Parfaits

  • Cheesecake-
  • 1 8 ounce package cream cheese, room temp
  • 1 8 ounce package mascarpone cheese, room temp
  • 1 14 ounce can sweetened condensed milk
  • 1/4 cup fresh lemon juice
  • zest of one lemon
  • 1 teaspoon vanilla extract
  • Lemon Curd-
  • My recipe for lemon curd is here
  • Graham Cracker Crumble
  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
  • Berries-
  • 3 pints mixed berries (I used raspberries and blueberries)
  • 3 tablespoons raspberry jam (GOOD QUALITY)
  • 1 teaspoon orange zest

 

    1. Make your lemon curd first so that it can chill. When made, cover bowl and refrigerate for about 2 hours.
    2. Make the cheesecake which couldn’t be easier as this is no bake. In a medium bowl, combine the cream cheese and mascarpone cheese. Beat at medium high speed with a hand mixer until smooth and creamy. Pour in the condensed milk and beat until mixture is again smooth and creamy
    3. Add in the lemon juice, lemon zest and vanilla. Beat at low speed just until combined. Pour mixture into a tupperware-ish bowl and refrigerate for about 2 hours.
    4. Make your berries- In a medium bowl, combine the berries (make sure to pick off all the pesky leftover stems). Add in the jam (melt it a little and cool it if it is a very thick jam. You don’t want to have to stir so hard to mix that you crush all the berries) and stir to combine. Again, refrigerate for about 2 hours to give the flavors time to meld.
    5. Make your graham cracker crumble- Preheat oven to 350 degrees and line baking sheet with foil.
    6. In a small bowl, combine the graham cracker crumbs and sugar.
    7. Mix in the melted butter into the crumbs and stir well until is is all combined.
    8. Pour crumbs onto baking pan and bake at 350 for ten minutes or until the crumbs look dry and lightly toasted, stirring once halfway through cooking. Remove from oven and set aside to cool.
    9. When the other ingredients have chilled, get out 12 4 ounce glasses (4 ounce canning jars work well if you don’t have a lot of glasses and they come in handy with the current trend towards desserts in jars plus it makes them portable if taking them out of the house)
    10. Layer the ingredients in whatever order strikes your fancy. I did it with cheesecake filling, crumbs, lemon curd, berries and then repeated one time.
    11. Chill parfaits until serving time.

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6 thoughts on “Mascarpone Lemon Cheesecake & Berry Parfaits

  1. Hi! Thanks so much! And I’ll definitely come by on Thursday (assuming my few working brain cells remember lol)

  2. I came across this recipe last week and at this moment everything is on its 2 hour wait. My 2.5 year old twins have had a lot of fun making these! I was wondering if I could pop them on my blog with a link back to you.

  3. I’ve made this several times and we love it! This time, I’m making it with less sugar (several people who are diabetic or trying to limit sugars) by making sugar-free lemon curd which is totally yummy and not using the sweetened condensed milk in the filling (I added 3-4 tablespoons of Splenda to the mixture of mascarpone cheese, cream cheese, lemon juice, lemon zest and vanilla extract). I used Splenda in the graham cracker “crust” too. Can’t wait to see how everyone likes it tomorrow! I think it’s going to be a winner!! Thank you for this recipe!!

    • I’m so glad you and your family enjoy it, Diane! Since I haven’t updated the blog in quite a while, it always makes me happy to know there are still people out there using my recipes. Enjoy, and way to go on updating it for those wanting/needing less sugar! <3 ~Janet~

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