Lemon Berry Cheezecake Parfait

Lemon Berry Cheezecake Parfait

Lemon Berry Cheezecake Parfait Where I’m at it feels like Winter is moving at warp-speed into Spring (maybe even Summer), and because of that I wanted the seasons meet in harmony; in a recipe, of course! My lemon tree is being weighed down with ripe golden fruits and using them in this Lemon Berry Cheezecake Parfait sounded like a great idea. It most certainly was!

Lemon Berry Cheezecake Parfait

Things that are great about this cheezecake parfait: no baking involved, no added cane sugar, you get to use beautiful berries and bright citrus, the layering doesn’t have to be perfect (if it’s sloppy it means it’s “rustic”, right?), there are some probiotics in it, it is super delicious, and you can decide how many people you want to share it with.

Mixed Berry Topping

My favorite trick for getting a little tang in my cheezecake filling is to use non-dairy yogurt. The only issue with this is that they are definitely not equal! Some are water-y, some are starchy and gelatinous, and sometimes they’re hard to find. Insert Silk Dairy-free yogurt; they’re non-GMO, vegan, easy-to-find and great to use in recipes or just eat.

Crust Crumble

The vanilla flavor works perfectly in this parfait, though you can experiment with the others (maybe peach or black cherry would be extra tasty?). If you want to find the nearest Silk Yogurt near you, use this store locater and while you’re at it get a coupon!

Lemon Cheezecake Filling

Tips for this recipe: Use tall skinny vessels or jars to make the layering even more beautiful and pronounced. You can also separate this recipe into 4 jars/cups for easier serving, or even smaller ramekins for parties!

Lemon Berry Cheezecake Parfait

One year: Pulled Jackfruit Sandwiches // Two years: Berry Pineapple Waffles // Three years: Loaded Enchilada Soup // Four years: Raw Cacao Smoothie

Lemon Berry Cheezecake Parfait
Recipe type: Dessert, Snack, Breakfast
Cuisine: vegan, vegetarian, dairy-free, egg-free
Prep time: 
Cook time: 
Total time: 
Serves: 4
These stunning cheezecake parfaits are layers of creamy, lemony cheezecake filling, mixed berry topping and a nutty crust crumble. Deliciously dairy-free!
Cheezecake filling
  • 1½ cups raw cashews, soaked in hot water for 15 minutes then drained
  • 5.3 oz. container of Silk Dairy-free Vanilla Yogurt Alternative
  • ¼ cup lemon juice
  • 3 tablespoons maple syrup
  • 1 teaspoon lemon zest
  • ⅛ teaspoon salt
Berry topping
  • 1 cup blackberries
  • 1 cup blueberries
  • 2 tablespoons coconut sugar
  • Pinch of salt
Crust crumble
  • ¼ cup raw almonds
  • ¼ cup raw buckwheat groats
  • 5 pitted dates, cut in half
  • ½ teaspoon vanilla extract
  • Pinch of salt
Garnish (optional)
  • Fresh Mint
  • Lemon Zest
Cheezecake filling
  1. Place all ingredients in a high-speed blender and puree until completely smooth. Chill in the refrigerator until ready to assemble.
Berry topping
  1. In a small pan, over medium heat, bring the blackberries, blueberries, and coconut sugar to a boil. Adjust heat to medium-low and simmer for 7 to 10 minutes, stirring occasionally, until the berries have broken down and the mixture thickens. Refrigerate for at least 20 minutes.
Crust crumble
  1. Place all ingredients in a food processor and pulse until the mixture resembles coarse sand. Pour into a bowl and set aside
  1. Place 2 tablespoons of the crust into the bottom of two 12-ounce jars, then carefully spoon 3 tablespoons of the cheesecake filling into each jar, tap down lightly to settle the filling, and spoon 2 of berry topping. Repeat until all parts are used up, then garnish and keep refrigerated until ready to serve.
  2. Each 12-ounce jar serves two people.
Lemon Berry Cheesecake Parfait

Lemon Berry Cheezecake Parfait switch-ups:

  • Use stone fruits like cherries, peaches or plums, instead of berries, once summer is here!
  • For an extra treat, drizzle chocolate sauce over the top layer of each parfait.

Lemon Berry Cheezecake Parfait

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine. I will be showcasing their products each month with recipes and tips, so make sure to follow along! Posts like this help me to keep this blog and more recipes coming your way. 🙂

12 Comments on “Lemon Berry Cheezecake Parfait

  1. Pingback: Friday Favorites Round 4 | The Nutty Nutritionist

  2. Yum! I love the tangy berry component, perfect contrast with the creamy layer 🙂 I’m thinking this would look great in champagne glasses 🙂

  3. This looks amazing!!! Does the cheesecake component really have a cheesecakeish flavour? I’ve made a few vegan cheesecakes and all have been yucky.

    • I think that the yogurt really helps it with the cheesecake flavor, but if you make it and desire more tang, add a splash of apple cider vinegar and a teeny bit of salt! Though, this is pretty tangy as is because it is a lemon-y cheesecake filling. Hope that helps!

  4. Pingback: vegan news

  5. Pingback: Vegan Cherry Vanilla Parfaits - Namely Marly

  6. Pingback: The 11 Vegan Food Blogs Everyone Should Get To Know – fullife

Got something to say? Leave it here!


Loading ...

Sorry :(

Can't connect ... Please try again later.