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Lemon and Berry Cream Cheese Parfait

whipped cream cheese berry parfait

This is an easy, but delicious Passover dessert that can be eaten all year round. You can whip this up any night of the week.

  • Duration
  • Prep Time
  • 6 tall glasses ServingsServings


Lemon Creme

  • 5 egg yolks
  • 3/4 Cup Granulated Sugar
  • 1 cup Freshly Squeezed Lemon Juice
  • 1/4 cup Butter

Cream Cheese Mixture

  • 2 Cups Temp Tee Whipped Cream Cheese
  • 1 Cup Granulated Sugar
  • 4 Lemons, zested and juiced


  • 2 Cups Heavy Cream
  • 1/2 Cup plus 1 teaspon Granulated Sugar
  • Fresh Strawberries, Blueberries, and Raspberries


In a double boiler mix the egg yolks, sugar, and lemon juice together. Turn the fire on medium heat and let the mixture cook  

stirring occasionally with a metal hand whisk. Cook for 30 minutes until the mixture thickens to the consistency of yogurt. Remove from 

the flame and stir in the butter. Set the lemon cream aside to cool.

In an electric mixer with the paddle attachment cream together the cream cheese, sugar and lemon zest.  Set aside. In an electric mixer 

with the whisk attachment whip the heavy cream and ½ cup of sugar to soft peaks. Wash the fresh berries, place them in a bowl and 

let them sit in the lemon juice and 1 Tablespoon of granulated sugar.

Line up 6 tall glasses and layer berries, lemon cream mixture, cream cheese mixture and whip cream until reaching the top of the glass.  

Finish off the glass with 

a fresh berry that hasn't been soaked.

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