These show-stunning, no-bake raspberry cheesecake parfaits have to be one of my favorite dessert recipes! Not only is this easy dessert beautiful, but it also tastes incredible! Every bite of these parfait cups is like a bit of heaven! They’re made with three layers of goodness, starting with a salty pretzel and graham cracker crust, raspberry cheesecake mousse layer and a layer of raspberry jell-o on top. This fruity concoction is the perfect to bring to parties, brunches and family picnics.
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How to Make Raspberry Cheesecake Parfaits
Making these raspberry cheesecake parfaits is also so much fun and so easy!
- Graham Cracker Pretzel Base: the base is what really makes this dessert extra special – it’s made with graham cracker crumbs, crushed pretzels and butter. The saltiness from the pretzels combined with the sweet cheesecake mousse is incredible! T
- Raspberry Mousse: the raspberry mousse is simply heavenly! It’s super light and fluffy, made with whipped cream, cream cheese and loads of fresh raspberries. Try it with other berries such as blueberries, blackberries, strawberries or even mango!
- Raspberry Jell-o Topping: For the topping, I added even more fresh raspberries – those berries look so pretty under the jello layer. For the best results, make sure to wait until the mousse is nicely set before adding the jello layer. That way, the two layers won’t mix together.
Parfait Cups or Casserole Dessert
You can use glass or plastic containers for this recipe, or even layer it into one layer casserole dish. For the parfait cups, just follow the recipe as written. For the casserole version of this dessert, layer the dessert the same way but allow for an additional 30 minutes of chill time before adding the jell-o layer.
Can I Make Parfaits Ahead of Time?
This easy dessert can be made ahead of time, even 2 to 3 days in advance. Just keep it refrigerated until you’re ready to serve!
Enjoyed this easy, no-bake dessert recipe? Check out some of my other recipes you’re sure to enjoy!
- Strawberry Mousse Parfaits – delicate strawberry mousse with jello topping.
- Triple Layer Pomegranate Parfaits – three layers of dessert perfection!
- Berry Tres Leches Parfaits – this easy, no-bake dessert is perfect for summer!
- White Chocolate Raspberry Cheesecake – the BEST ever raspberry cheesecake with tart raspberry sauce and whipped cream! Rich, creamy and delicious!
- Mango Vanilla Panna Cotta – creamy vanilla panna cotta topped with mango gelee and passion fruit!
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Supplies & Tools
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- I love this tall spring form pan for cakes and cheesecakes.
- These handy off-set spatulas are great for spreading cake batter and frosting.
- My classic CuisinArt food processor is the best – simple and powerful.
- And my classic KitchenAid stand mixer is a must for every kitchen.
Raspberry Cheesecake Parfaits Recipe (video)
- 1/2 cup white granulated sugar
- 4 large egg yolks
- 1 cup heavy cream
- 1/3 cup all-purpose flour
- 1 teaspoon vanilla extract
For Cheesecake Mousse:
- 1 cup white chocolate chips
- 16 oz cream cheese
- 2 cups raspberries, fresh or frozen, thawed
- 1 teaspoon raspberry extract
- 2 cups whipping cream
- 1/4 cup white granulated sugar
For Jello Topping:
- 6 ounce package raspberry Jell-O
- 1 cup fresh raspberries
- mint leaves for garnish
- 12 graham crackers
- 1 1/2 cups salted pretzels
- 1/3 cup melted butter
- Begin by preparing the custard base for the cheesecake: whisk together 1/2 cup sugar with 4 egg yolks and vanilla extract in a small bowl. In a small saucepan, whisk together 1 cup cream with the flour. Cook the cream mixture over low heat for a few minutes until hot; stir constantly and whisk vigorously to remove clumps. Slowly pour cream into the egg yolks, whisking constantly. Cook custard over low/medium heat for 7-10 minutes until thickened. Remove from heat and add white chocolate; whisk until completely melted. Cover custard and set aside to cool to room temperature.
- Meanwhile, prepare crust. Place pretzels and graham crackers into a food processor and crush into small crumbs. Combine crumbs with 1/3 cup melted butter; set aside.
- Once custard has cooled, prepare cheesecake mousse. Whisk cream cheese in a mixer bowl until light and fluffy. Add the cooled custard and blend until well combined; scrap down sides of bowl often. Add the 2 cups raspberries and raspberry extract. Mix until raspberries are completely crushed. Remove mixture from mixer bowl into a separate bowl.
- Into clean mixer bowl, add the remaining 2 cups heavy cream and 1/4 cup sugar. Whisk on high speed until stiff peaks form. Fold 1 cup whipped cream into cream cheese mixture, then gradually begin folding in cream cheese into the whipped cream. Fold very gently so that the whipped cream stays very light and airy.
- To assemble dessert, spoon in several tablespoons of graham cracker crumbs into plastic or glass cups. Transfer mousse into a pastry bag and pipe into cups, filling about 3/4 of the cup. Place cups into the refrigerator for about 1 hour to set.
- Prepare the Jell-O according to package instructions, replacing the cold water with ice water to cool down the Jell-O faster. Add fresh raspberries on top of the mousse, then carefully pour over the Jell-O. Fill the cups to the brim. Set back into the refrigerator to set completely, about 4-6 hours.
- Keep refrigerated until ready to serve.
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