(No Bake) Raspberry Cheesecake Parfaits
RASPBERRY COMPOTE
To make this dessert extra easy, grab a jar of your favorite raspberry preserves. Or to make your own raspberry compote:
Bring 1 cup of sugar and 4 cups of frozen raspberries to a slow simmer over low/ medium heat. Allow to simmer for 5-8 minutes occasionally stirring, once thickened enough to coat the back of a spoon, remove from the heat , cover in plastic and allow to fully cool in the fridge until chilled to the touch.
If you’re looking for a special dessert to celebrate Mother’s Day, you should also checkout this recipe for a beautiful and delicious Mascarpone Cake.
A FEW TIPS FOR THE PARFAIT MOUSSE
The base of this recipe is an irresistibly sweet and creamy mousse that sets up in the fridge for a lovely cheesecake texture.
The sweetness of the creamy mousse strikes the perfect balance with the tangy raspberry compote and the salty pistachio crumbles.
It’s a match made in heaven that will have you digging in for more! The cheesecake batter makes the exact amount to fill 4 parfait or wine glasses, so no excess is left over.
1. Be sure that your ingredients are at room temperature (especially the cream cheese) so that they are easy to mix together.
2. I only use the JELLO instant vanilla pudding brand, but I am sure any instant pudding will work.
3. Mix well. Although there aren’t very many ingredients in this recipe, it’s important to be sure that your ingredients are thoroughly mixed and that there are no lumps in the batter.
4. Don’t skip the setup. Allowing these to set up in the fridge will give them time to stabilize and chill. The lovely texture is truly worth the wait!
ASSEMBLY
To assemble these parfaits, I really love layering each component in a clear glass jar or Parfait dish so that each delicious ingredient is showcased.
First the Mousse, then the raspberry compote, the pistachio crumbles, then raspberries, and repeat.
HOW TO STORE PARFAITS
When the cheesecake parfaits are complete and topped with the fresh raspberries and pistachio crumble, place them into an airtight container or wrap in plastic and store in the refrigerator for up to 4 days.
After that 4 day mark, the mouse might start to get hard or stale. Honestly, these cheesecake parfaits are so delicious I truly doubt they’ll make it more than a day!
IS THIS DESSERT GLUTEN FREE?
YES! You can make this recipe and share with your gluten free friends.
CAN I MAKE THIS WITH DIFFERENT FLAVORS?
YES! The most amazing thing about this recipe, is that you can create any flavor variation that you’d like!
Simply switch out the instant vanilla pudding and fresh fruit with any flavor pudding and fruit that you fancy.
Ingredients
- 8 oz cream cheese
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- 2 tbsp Instant Vanilla Pudding mix
- 2 cups homemade raspberry compote or raspberry preserves
- 1 cup pistachios unshelled
- 1 cup fresh raspberries for serving
Instructions
For the No-bake Cheesecake Batter
- In a medium to large bowl, using a hand or stand mixer, beat together the cream cheese and powdered sugar on the lowest setting until just combined.
- Using a rubber spatula, scrape down the bowl. On medium speed continue beating until light and fluffy.
- Once smooth add heavy cream, and instant pudding. Beat for an additional 1 minute.
- Scrape down bowl a final time and beat for 1 more minute.
To Assemble
- In a large piping bag fitted with a piping tip, or a large zip lock bag with a tip snipped off fill the bag with the cheesecake mousse
- In 4 serving jars, and carefully pipe an even layer of mousse into each jar about 2” high.
- Drizzle 1- 2 TBS of Raspberry compote
- Add fresh raspberries, and pistachio crumbles
- Pipe one more layer of mouse and repeat with toppings
- Place all Raspberry Cheesecake parfaits in the fridge to set for at least 1 hour
One Comment