I’ve had the biggest sweet tooth ever since I was little and I’ve never “grown out” of loving dessert. Visiting my grandmother in Brooklyn was really where dessert became a true “experience.” I used to love gazing into the dessert display at the diner, picking out the cake that looked the most decadent. When I was younger, I would go straight for anything chocolate, chocolate, and more chocolate. It wasn’t until recently that I started to love fruit-based desserts and put them on an even playing field with chocolate, thanks to my husband. In fact, the hubby says he knew I was “the one” when I brought him key lime pie bars (his all-time favorite) on our second date (adorable, right?!). Since then, I have a new-found love for citrusy desserts and this one combines key lime cheesecake with lemon Oreos…bright, tart, sweet and creamy all at the same time!
I lightened up the cheesecake filling by using 1/3 less fat cream cheese mixed with Greek yogurt. The lemon Oreos create a sweet, crunchy crust and topping, and the recipe is completely no-bake! Just crush up the Oreos, pop the filling ingredients in a food processor, and chill for a few hours. Serve in parfait glasses or tall shot glasses to get the full layered effect.
No-bake Key Lime Cheesecake Parfait with Lemon Oreo Crust
Yield: 2-3 servings
Prep time: 10 minutes | Cook time: 3 hours | Total time: 3 hrs 10 mins
4-6 lemon Oreos, crushed
1 8-oz package 1/3 less fat cream cheese, at room temperature
1 5-oz cup non-fat vanilla Greek yogurt, drained if watery (I used a single-serve cup)
3 Tbsp honey
1/2 tsp vanilla extract
3 Tbsp lime juice
3 Tbsp lemon juice
Add cream cheese, greek yogurt, honey, vanilla, lemon and lime juice to the bowl of a food processor.
Pulse to combine well, stopping to scrape down the sides and pulsing again until cheesecake mixture is smooth.
Place 4 lemon Oreos in a Ziploc sandwich bag and crush with a meat tenderizer or the back of a metal spoon. Crush 2 additional Oreo for topping, if desired.
Separate crushed Oreos into two parfait or tall shot glasses and top with 3-4 Tbsp of cheesecake filling in each glass. Chill in the refrigerator for at least 3 hours. Top with additional crushed Oreos, if desired.
Store leftover filling in an air-tight container in the refrigerator.
Recipe adapted from: Deliciously Sprinkled
Photography: Lighten Up Recipes