Lemonade Cheesecake Parfaits Recipe
Lemonade Cheesecake Parfaits Recipe photo by Taste of Home
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Lemonade Cheesecake Parfaits Recipe

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My friends like the tartness of the pink lemonade layer against the sweetness of the cheesecake layer. For a pretty look, I top the parfaits with crushed pomegranate seeds and lemon zest. —Teena Petrus, Johnstown, Pennsylvania
Featured In: Lemonade Desserts
TOTAL TIME: Prep: 40 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 40 min. + chilling
MAKES: 6 servings


  • 2 whole graham crackers, crushed
  • 1 cup half-and-half cream
  • 1-3/4 cups sugar, divided
  • 2 tablespoons lemon juice, divided
  • 2 envelopes unflavored gelatin
  • 1 package (8 ounces) cream cheese, softened
  • 3 teaspoons grated lemon peel, divided
  • 1 teaspoon vanilla extract
  • 1-1/4 cups cold water
  • 1 tablespoon grenadine syrup
  • Dash salt

Nutritional Facts

1 each: 449 calories, 18g fat (11g saturated fat), 62mg cholesterol, 193mg sodium, 67g carbohydrate (62g sugars, 0 fiber), 7g protein.


  1. Divide graham crackers among six dessert dishes. In a small saucepan, combine the cream, 1 cup sugar and 1 tablespoon lemon juice. Sprinkle 1 envelope of gelatin over cream mixture; let stand for 1 minute or until softened. Heat over low heat, stirring until gelatin and sugar are completely dissolved.
  2. In a large bowl, beat cream cheese until smooth. Beat in gelatin mixture. Stir in 1 teaspoon lemon peel and vanilla. Pour into glasses over graham crackers, about 1/2 cup in each. Cover and refrigerate until firm.
  3. In a small saucepan, combine the water, grenadine, salt and remaining sugar and lemon juice. Sprinkle remaining gelatin over water mixture; let stand for 1 minute. Heat over low heat, stirring until gelatin and sugar are completely dissolved. Pour 2 tablespoons mixture into each parfait glass. Cover and refrigerate until firm.
  4. Refrigerate remaining grenadine mixture until syrupy, about 30 minutes. With a hand mixer, beat until frothy. Divide among glasses. Cover and refrigerate until firm. Garnish with remaining lemon peel. Yield: 6 parfaits.
Originally published as Lemonade Cheesecake Parfaits in Taste of Home February/March 2011, p35

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Lemonade Cheesecake Parfaits

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homemadewithlove User ID: 4311884 177169
Reviewed May. 7, 2013

"The graham crackers make this recipe"

nhatalsky User ID: 1457645 177168
Reviewed Apr. 28, 2013

"I must be the only one who had a problem with getting the cheesecake layer to set. I don't know if using fat-free half and half made a difference, but it's the only thing I could think of that would have maybe caused a problem. Despite hours of refrigeration (and even a trip to the freezer to see if that would help), it came out like a thick liquid. If I make this again, I might try adding more gelatin to the mixture. It would have helped if the recipe had indicated approximately how much time each layer needed to set. I had high hopes for this recipe, but not much luck for me."

spiker1 User ID: 264159 191685
Reviewed Apr. 24, 2013

"This was wonderful!"

FLMainer User ID: 4217705 177512
Reviewed Apr. 21, 2013

"Could this be made with Splenda Blend and lowfat cream cheese?"

carols1 User ID: 5696677 177167
Reviewed Apr. 21, 2013

"Just got this recipe this morning and decided to try it tonight and it was a great success."

nwalker52 User ID: 2908963 109312
Reviewed Apr. 20, 2013

"If you want the pomegranate flavor, why not try substituting 1/4 cup of pomegranate juice for 1/4 cup of the water for the middle layer? You would get the essence of the pom at least."

tinarm User ID: 163179 212225
Reviewed Apr. 20, 2013

"Looks fancy and delicious, can't wait to try!"

dihiggins User ID: 4211406 149276
Reviewed Apr. 20, 2013

"This is just the perfect recipe for a light and summery dessert! I loved it!"

flowernerenergize User ID: 5797905 122753
Reviewed Aug. 14, 2012

"The flavor of this recipe is great, and it's nice in cups because otherwise it would be too rich. I made a red simple syrup to substitute for the grenadine; might have been nice to have the pomegranate flavor as the recipe intended. The top foamy layer is astounding! Very, very nice recipe."

LaDawn Marie User ID: 697327 124135
Reviewed Jun. 10, 2011

"Really good and beautiful but way too sweet. Cut back on the suger by at least a fourth. Also when it says to "heat up gelatin and sugar" really heat it up so it does dissolve. Mine didn't totally dissolve but good anyway."

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