Why You Must Make This Dessert

• If your loved ones enjoyed my Strawberry Cheesecake Parfaits, they’re in for a treat with these Raspberry White Chocolate Cheesecake Parfaits! This delightful combination of white chocolate and hazelnut liqueur takes dessert to the next level.
• Add a few fresh berries and a sprig of mint to each parfait, and you transform a simple dessert into an elegant masterpiece. A little extra cheesecake filling on top creates the perfect anchor for the mint garnish.
• These Raspberry White Chocolate Cheesecake Parfaits deserve a place on your special occasion dessert table!

Ingredient Notes

• Kitchen Staples: Sugar, Powdered Sugar, Water, Cornstarch
• Raspberries: You can use either fresh or frozen. I prefer fresh for garnishing, along with mint sprigs and whipped cream for a lovely finish.
• Lemon Juice: Freshly squeezed juice enhances the flavor, but bottled lemon juice is perfectly acceptable in a pinch.
• Heavy Cream: Look for cream with at least 36% butterfat for the best results.
• Vanilla Extract: Always choose real vanilla extract, such as Nielsen-Massey, for depth of flavor.
• Frangelico: This hazelnut liqueur pairs beautifully with berries and adds a delightful twist.
• Cream Cheese: Let it reach room temperature for easy mixing.
• White Chocolate: I recommend Ghirardelli bars for superior quality compared to chips.

No-Bake Dessert Parfaits

Last summer, I had the pleasure of attending the Food & Wine Conference in Orlando. It was such a fun experience connecting with fellow food bloggers I had known only through our blogs! We shared laughter, late-night talks, and, of course, incredible food and wine. I definitely plan to return next year, especially after winning second place in Dixie Crystals’ Brownie Contest with my Raspberry Chambord Brownies!

Back home, I was inspired to create another dessert, and parfaits, with their gorgeous presentation, were the perfect choice. When you add a cheesecake twist, they become absolutely irresistible!

Summer Desserts

With his first bite, Bill was completely smitten. This is high praise from someone whose approval is hard to win! Cheesecake, raspberries, white chocolate, and Frangelico all come together in these stunning no-bake dessert parfaits. It’s a showstopper at our table, and I’m certain you’ll fall in love with this berry parfait recipe, too!

Recipe Tips

• Creating a “slurry” with cornstarch and water prior to heating is crucial for a smooth sauce. This method ensures no lumps from raw cornstarch appear in your gelled raspberry topping.
• Feel free to switch up the berries! This recipe can easily adapt to your favorites, whether it’s strawberries, blueberries, or even peaches when they’re in season.
• Aside from enhancing flavor, the addition of Frangelico liqueur will elevate your gelled topping, giving it a delightful twist.
• Garnishing with fresh berries and mint, along with a dollop of whipped cream or leftover cheesecake batter, will create a truly elegant presentation for entertaining!

Ingredients

Raspberry Sauce:

• 2 cups frozen raspberries (fresh are fine, too)
• ⅓ cup sugar
• A squeeze of fresh lemon juice
• 2 teaspoons cornstarch
• 1+ tablespoon water

Cheesecake Filling:

• 1 cup heavy cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons Frangelico (hazelnut liqueur)
• 8 ounces cream cheese, at room temperature
• 4 ounces white chocolate, chopped
• Fresh raspberries and mint to garnish (optional)

Instructions

1. In a saucepan, combine the raspberries, sugar, and lemon juice. Stir occasionally and simmer until the berries break down.
2. Mix the cornstarch with a tablespoon of water to form a slurry. Then, add it into the hot raspberry mixture, cooking until it thickens.
3. Strain the mixture through a mesh sieve to remove seeds and set it aside to cool to room temperature.
4. Melt the chocolate carefully in the microwave, stirring at 30-second intervals until smooth. Set aside to cool.
5. Whip the heavy cream using a stand mixer with the whisk attachment until stiff peaks form. Transfer to another bowl and switch to the paddle attachment.
6. With the paddle attachment, whip the cream cheese until fluffy. Add in the powdered sugar, vanilla, and Frangelico, mixing until everything is well combined.
7. Stir in the melted chocolate and mix well. Gently fold in the whipped cream until smooth.
8. Divide the cheesecake mixture between 4 to 6 glasses or serving dishes, smoothing the tops. Reserve some of the mixture if you’d like to pipe decorative stars on top later.
9. Pour the cooled raspberry sauce over each parfait, distributing it evenly.
10. Spread to cover the cheesecake layer. If you saved some mixture, pipe decorative stars over the raspberry layer, and garnish with fresh berries and mint if desired.
11. Chill the parfaits in the fridge for at least an hour before serving.

Frequently Asked Questions