Raspberry Cheesecake Parfaits

If you’ve ever found yourself craving a sweet treat but dreading the thought of firing up the oven, I’ve got a recipe for you: Raspberry Cheesecake Parfaits. Not only are they a no-bake marvel, but when you serve them in individual cups, they look so pretty!

Mini is in! Mini desserts are still trending, and these individual no-bake Raspberry Cheesecake Parfaits are the perfect dessert. I’ve thoroughly tested this recipe so the flavors are balanced and it’s not too sweet. This way, the raspberry flavor really shines through!

I love serving desserts like these. Not only are they so pretty to look at with the different layers, but they need time in the fridge to chill so they’re the perfect make-ahead dessert.

This is an easy dessert to make. All you need is electric beaters to whip the cream and the cream cheese, and you’re golden! Serve them in cute glass cups for individual servings, or you can make one bigger one. It’s up to you!

Ingredients

• Fresh raspberries – Use fresh raspberries in this recipe. Frozen ones give off too much water and will make your sauce runny. 
• Brown sugar – Lightly packed. You don’t want your sauce to be too sweet.
• Lemon juice – I use bottled lemon juice. It’s fine in a recipe like this.
• Graham cracker crumbs – Buy a box of the crumbs or pulse the crackers in your food processor to make your own crumbs.
• Granulated white sugar
• Butter – Salted or unsalted. Up to you.
• Heavy whipping cream – You need to whip the cream yourself so you can fold it into the cream cheese. 
• Powdered sugar – Also called icing sugar or confectioners sugar.
• Cream cheese – You’ll need about 6 ounces. You can shave off a few calories by using low-fat cream cheese if you like.
• Vanilla extract – Real or artificial extract; it’s up to you.

How to make Raspberry Cheesecake Parfaits

1. Combine half the raspberries and brown sugar in a small saucepan and cook over medium heat until the sugar is dissolved. Add a tablespoon of water to help get the sugar melting.
2. Reduce heat and simmer for about 10 minutes or until thickened. Set aside to cool.
3. Mix the graham cracker crumbs, granulated sugar, and melted butter in a bowl until combined. Set aside.
4. Beat the cream until soft peaks form in a large bowl of a stand mixer with the whisk attachment or with an electric mixer.
5. Whip the cream cheese until fluffy, then beat in the vanilla and 1 teaspoon of lemon juice.
6. Fold the whipped cream into the cheesecake mixture and mix until just combined.
7. Add the remaining raspberries to the cooled raspberry sauce, along with 2 teaspoons of lemon juice, and mix.
8. Assemble your individual raspberry cheesecake parfaits by adding about 2 tablespoons of the graham cracker crumb mixture to the bottom of a dessert cup, pressing it in lightly.
9. Top with about 1/4 cup of the cheesecake filling, then a few tablespoons of the raspberry sauce.
10. Garnish with fresh mint, and a few raspberries.

Step By Step Images

Chef Jenn’s Recipe Notes

• Fresh raspberries are best in this recipe, but you could use blueberries instead.
• Make these ahead of time and let them sit up in the fridge for 2-3 hours in advance. Cover the tops with plastic wrap to keep the sauce from drying out.
• Garnish the tops with a spring of mint, 2-3 fresh raspberries, and even some toasted slivered almonds.

Serving Suggestions

These Raspberry Cheesecake Parfaits are fabulous on their own, but they also pair beautifully with a light, airy coffee or a sparkling summer drink. Consider serving them after a light main course, such as a fresh salad or a grilled fish dish, to keep the meal balanced and satisfying.

Storage

These parfaits can be stored in the refrigerator for up to 3 days. Make sure they are covered with plastic wrap. You could freeze them, but you’ll lose a bit of the texture when thawing.