Easy No Bake Raspberry Cheesecake Parfaits
I love baking, but sometimes I just don’t want to deal with the oven, especially in the warmer months. That’s where these raspberry cheesecake parfaits come in. They come together fast, no baking needed, and the layers always look so good in little cups.
The mix of creamy cheesecake, tart raspberries, and crunchy graham cracker crumbs hits all the right textures. Plus, they’re easy to prep ahead, which is great when I don’t want to be in the kitchen during a get-together.
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I usually make these parfaits the night before a get-together so I’m not scrambling last minute. They’re simple, but still feel thoughtful. And I like that everyone gets their own little cup.
How to Make Raspberry Cheesecake Parfaits
Here are the ingredients you need to make these raspberry cheesecake parfaits, plus step by step instructions for how to make them.
Ingredients
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 pint raspberries, divided
- 8 oz whipped topping, divided
- 1 cup crushed graham crackers
Step by Step Instructions
1. In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is completely smooth and creamy. Scrape down the sides of the bowl as needed to make sure everything is well blended.
2. Toss in 1 cup of fresh raspberries and beat again until the berries are broken down and fully incorporated into the cheesecake mixture. The filling should turn a soft pink with little specks of raspberry throughout.
3. Gently fold in 1 cup of whipped topping using a spatula. Don’t rush this step – take your time folding until the color is even and the texture is light and fluffy.
4. If you haven’t already, crush your graham crackers into fine crumbs. You can use a food processor or place them in a Ziploc bag and crush with a rolling pin.
5. Spoon about 1 tablespoon of graham cracker crumbs into the bottom of each dessert cup or glass. Add a layer of the cheesecake filling until the cup is about halfway full. Repeat the layers – another tablespoon of crumbs followed by more cheesecake mixture.
6. Place the parfaits in the fridge to chill for at least 1 hour. This helps the flavors meld and gives the dessert time to firm up a bit.
7. Just before serving, top each parfait with a small dollop of whipped topping and a fresh raspberry.
8. Serve and enjoy for an easy, make-ahead dessert that looks and tastes like you spent way more time on it than you actually did.
Once you have these raspberry cheesecake parfaits layered up, just pop them in the fridge until you’re ready to serve. They hold up well, and honestly, they taste even better after chilling for a bit. Great for parties or just when you want something sweet without turning on the oven.
More Sweets and Treats
- Strawberry Blueberry Pretzel Salad
- Strawberry Shortcake Pie Bites
- Air Fryer Strawberry Cheesecake Roll Ups
- Air Fryer Cherry Pie Bites
- Creamy Blueberry Fudge
Raspberry Cheesecake Parfaits
Ingredients
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 pint raspberries, divided
- 8 oz whipped topping, divided
- 1 cup crushed graham crackers
Instructions
- In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is completely smooth and creamy. Scrape down the sides of the bowl as needed to make sure everything is well blended.
- Toss in 1 cup of fresh raspberries and beat again until the berries are broken down and fully incorporated into the cheesecake mixture. The filling should turn a soft pink with little specks of raspberry throughout.
- Gently fold in 1 cup of whipped topping using a spatula. Don’t rush this step – take your time folding until the color is even and the texture is light and fluffy.
- If you haven’t already, crush your graham crackers into fine crumbs. You can use a food processor or place them in a Ziploc bag and crush with a rolling pin.
- Spoon about 1 tablespoon of graham cracker crumbs into the bottom of each dessert cup or glass. Add a layer of the cheesecake filling until the cup is about halfway full. Repeat the layers – another tablespoon of crumbs followed by more cheesecake mixture.
- Place the parfaits in the fridge to chill for at least 1 hour. This helps the flavors meld and gives the dessert time to firm up a bit.
- Just before serving, top each parfait with a small dollop of whipped topping and a fresh raspberry.
- Serve and enjoy for an easy, make-ahead dessert that looks and tastes like you spent way more time on it than you actually did.
