Spring is here, we can actually feel it this week! So to celebrate, I’m sharing these delicious no-bake raspberry cheesecake parfaits! They are a perfect spring dessert…for Easter, bridal and baby showers, brunches…just about everything! They’re creamy, sweet, and have a little tart kick from the raspberries.
These no-bake raspberry cheesecake parfaits were inspired by our
If you’re pressed for time, you can use store bought fruit pie filling instead of making your own – I won’t tell! And you can swap out the Nilla wafers for graham in the crust, but I must say the nilla wafer crust is amazing!!
No-Bake Raspberry Cheesecake Parfait
- 1-1/2 cups nilla wafer cookies
- 3 tablespoons butter, melted
Cream Cheese Layer
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces cool whip, thawed
- 12 ounces raspberries
- 2 tablespoons Minute Tapioca
- 1/2 cup sugar
For the Crust Layer:
In a food processor, process the cookies into fine crumbs (you should have about 3/4 cups of crumbs).
Combine the cookie crumbs and melted butter in a small bowl and mix until all the crumbs are moistened.
For the Cream Cheese Layer:
Beat together the cream cheese, sugar and vanilla.
Fold in the cool whip – make sure it is thoroughly combined.
For the Raspberry Layer:
In a medium saucepan, stir together raspberries, tapioca and sugar.
Bring to a full boil on medium heat, stirring constantly.
Remove from heat, let cool.
Refrigerate until ready to use. (Can store in the refrigerator up to one week).
Layer crust, cream cheese mixture, and raspberry mixture in a small jar or glass.
Garnish with raspberries if desired.
Refrigerate until ready to serve.*
The jars can be found