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Lemon Blackberry Cheesecake Parfait

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 6 servings
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Lemon Curd:

1/2 cup granulated sugar

4 tablespoons unsalted butter, softened 

1/2 teaspoon finely grated lemon zest plus 1/2 cup lemon juice 

1 large egg

Lemon Cheesecake Layer:

1 1/2 cups cream cheese, softened

1 1/4 cups heavy cream 

1 1/4 cup confectioners' sugar 

1 teaspoon finely grated lemon zest plus 3 tablespoons lemon juice 

1 teaspoon vanilla extract 


6 cups lightly packed cubed angel food cake (a little more than 1/2 cake)

1 1/2 cups fresh blackberries


  1. For the lemon curd: Combine the granulated sugar, butter, lemon zest and juice and egg in a large microwave-safe bowl (the mixture will bubble and triple in volume during cooking). Microwave on high in 1-minute intervals, stopping to remove the bowl and stir well after each interval. Continue until the curd thickens enough to coat the back of a spoon, about 6 minutes. Strain into a clean bowl, cover the surface with plastic wrap and cool in the refrigerator (the curd will continue to thicken as it cools).
  2. For the lemon cheesecake layer: Combine the cream cheese, cream, confectioner's sugar, lemon zest and juice and extract in a large bowl and beat with an electric mixer until it holds stiff peaks. If the cream cheese isn't very soft, you may have to whip for up to 5 minutes to get the lumps out. Refrigerate until ready to use.
  3. For the parfait: Divide half of the cake among six 2-cup mason jars or glasses (1/2 cup of cake per jar). Top with about half of the cream cheese mixture (about 1/4 cup) followed by all of the lemon curd. Divide the remaining cake, followed by the cream cheese mixture, among the jars. Top with the blackberries. Eat immediately or refrigerate up to 4 hours.