Skip to Content

Lemon Berry Cheezecake Parfait

These stunning cheezecake parfaits are layers of creamy, lemony cheezecake filling, mixed berry topping and a nutty crust crumble. Deliciously dairy-free!

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!

Ingredients for recipe, including vegan yogurt, dates, lemon, blueberries, and cashews

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 cooking in a pan

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 in a food processor

The vanilla flavor works perfectly in this parfait, though you can experiment with the others (maybe peach or black cherry would be extra tasty?).

image collage of raw cashews soaking, vegan yogurt, and lemon halves

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 stacked in glass jars on a white table

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

Lemon Berry Cheezecake Parfait stacked in glass jars on a white table

Lemon Berry Cheezecake Parfait

Yield: 4
Prep Time: 35 minutes
Cook Time: 7 minutes
Total Time: 42 minutes

These stunning cheezecake parfaits are layers of creamy, lemony cheezecake filling, mixed berry topping and a nutty crust crumble. Deliciously dairy-free!

Ingredients

Cheezecake filling

  • 1 1/2 cups raw cashews, soaked in hot water for 15 minutes then drained
  • 5.3 oz container dairy-free vanilla yogurt
  • 1/4 cup lemon juice
  • 3 tablespoons maple syrup
  • 1 teaspoon lemon zest
  • 1/8 teaspoon salt

Berry topping

  • 1 cup blackberries
  • 1 cup blueberries
  • 2 tablespoons coconut sugar
  • Pinch of salt

Crust crumble

  • 1/4 cup raw almonds
  • 1/4 cup raw buckwheat groats
  • 5 in pitted dates, cut half
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Garnish (optional)

  • Fresh Mint
  • Lemon Zest

Instructions

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

Assembly

  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.
Nutrition Information:
Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Lemon Berry Cheezecake Parfait stacked in glass jars on a white table

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 stacked in glass jars on a white table

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. 🙂

This site uses Akismet to reduce spam. Learn how your comment data is processed.

amanda

Tuesday 13th of October 2020

WOW this looks and sounds amazing! I'm bookmarking this to make it this weekend. Can't wait to see what you come up with next!

~ XOXO, Amanda // Blonde out of Water

Tofu Egg Salad Sandwich - Three Ways! – Vegan Yack Attack

Friday 13th of March 2020

[…] years: Valentine’s Platter // 3 years: Lemon Berry Cheesecake Parfait // 4 years: Pressure Cooker Pulled Jackfruit // 5 years: Berry Pineapple Waffles // 6 years: Loaded […]

Uma Bruegman

Sunday 1st of December 2019

Looks gorgeous! Can't wait to try this.

Jackie @ Vegan Yack Attack!

Sunday 1st of December 2019

I hope that you enjoy it!

Kirsten

Thursday 12th of July 2018

It's berry season where I live, so this is a perfect dessert for my family. I can't wait to try it. Thanks!

Jackie @ Vegan Yack Attack!

Tuesday 17th of July 2018

I hope that you love it!

dannie

Monday 28th of May 2018

the blue & black berries in the recipes give it a nice taste.

Jackie @ Vegan Yack Attack!

Tuesday 29th of May 2018

Thank you, Dannie!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe