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Lemonade Cheesecake Parfaits

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
  • Total Time
    Prep: 40 min. + chilling
  • Makes
    6 parfaits

Ingredients

  • 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 zest, divided
  • 1 teaspoon vanilla extract
  • 1-1/4 cups cold water
  • 1 tablespoon grenadine syrup
  • Dash salt

Directions

  • 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.
  • In a large bowl, beat cream cheese until smooth. Beat in gelatin mixture. Stir in 1 teaspoon lemon zest and vanilla. Pour into glasses over graham crackers, about 1/2 cup in each. Cover and refrigerate until firm.
  • 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.
  • 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 zest.
Nutrition Facts
1 each: 449 calories, 18g fat (11g saturated fat), 62mg cholesterol, 193mg sodium, 67g carbohydrate (62g sugars, 0 fiber), 7g protein.

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Reviews

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Average Rating:
  • homemadewithlove
    May 7, 2013

    The graham crackers make this recipe

  • nhatalsky
    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
    Apr 24, 2013

    This was wonderful!

  • FLMainer
    Apr 21, 2013

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

  • carols1
    Apr 21, 2013

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

  • nwalker52
    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
    Apr 20, 2013

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

  • dihiggins
    Apr 20, 2013

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

  • flowernerenergize
    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
    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.