No-Bake Raspberry Cheesecake Parfaits Recipe: A Quick & Creamy Dessert

Prep Time 20 mins
Rest Time 1 hr
Total Time 1 hr 20 mins
Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Best Season: Summer, Spring
Description

These No-Bake Raspberry Cheesecake Parfaits are a fresh, creamy, and elegant layered dessert featuring smooth cheesecake filling, buttery cookie crumbs, and vibrant raspberry sauce. This easy, make-ahead recipe is perfect for summer gatherings, romantic desserts, or quick treat cravings—all without ever turning on the oven.

Ingredients
    For the Crumb Layer
  • 1 cup crushed digestive biscuits (finely crushed)
  • 3 tablespoons unsalted butter (melted)
    • For the Cheesecake Filling
  • 1 cup cream cheese (softened)
  • 0 0.5 cup Greek yogurt or heavy cream (cold)
  • 0 0.5 cup powdered sugar (sifted)
  • 1 teaspoon vanilla extract
    • For the Raspberry Sauce
  • 1 1.5 cups fresh or frozen raspberries
  • 3 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
    • For Garnishing (Optional)
  • Fresh raspberries
  • Crushed biscuits
  • Mint leaves
Instructions
    Prepare the Crumb Base
  1. 1
    Mix the crushed digestive biscuits and melted butter in a bowl until the crumbs resemble wet sand. Set aside. This will form the crunchy base layer of your parfait.
    2. Make the Cheesecake Filling
  2. 2
    In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract. Mix again until fully combined.
  3. 3
    If using Greek yogurt: fold it in gently.
  4. 4
    If using heavy cream: whip separately until soft peaks form, then fold it into the cream cheese mixture.
  5. 5
    The result should be light, fluffy, and smooth.
    6. Prepare the Raspberry Sauce
  6. 6
    Add raspberries, sugar, and lemon juice to a small saucepan. Cook on medium heat for 4–5 minutes until the berries break down and release juices.
  7. 7
    For thicker sauce, stir in the cornstarch slurry and cook for another minute.
  8. 8
    Let the sauce cool completely before assembling.
    9. Assemble the Parfaits
  9. 9
    Start by adding 2–3 tablespoons of the biscuit crumb mixture at the bottom of each glass. Spoon a layer of cheesecake filling over the crumbs. Add a layer of raspberry sauce. Repeat the layers until you reach the top of the glass.
    10. Chill and Serve
  10. 10
    Place the parfaits in the refrigerator for at least 1 hour. This helps the layers set and enhances the flavors. Top with fresh raspberries, extra crumbs, or a mint leaf before serving.
Note

For a healthier option, replace butter with coconut oil.

  • You may swap raspberries with strawberries, blueberries, or mixed berries.
  • Store assembled parfaits in the refrigerator for up to 2 days.
  • To make it firmer, add 1–2 tablespoons of melted white chocolate to the cream cheese filling.
  • For extra crunch, add a few whole biscuit chunks inside the layers.
Keywords: no-bake dessert, raspberry parfait, easy cheesecake, summer dessert, quick recipe
Read it online: https://petitepanini.com/recipe/no-bake-raspberry-cheesecake-parfaits-recipe-a-quick-creamy-dessert/