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
Ingredients
Crust Layer:
- 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
Raspberry Layer
- 12 ounces raspberries
- 2 tablespoons Minute Tapioca
- 1/2 cup sugar
Instructions
For the Crust Layer:
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In a food processor, process the cookies into fine crumbs (you should have about 3/4 cups of crumbs).
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Combine the cookie crumbs and melted butter in a small bowl and mix until all the crumbs are moistened.
For the Cream Cheese Layer:
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Beat together the cream cheese, sugar and vanilla.
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Fold in the cool whip – make sure it is thoroughly combined.
For the Raspberry Layer:
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In a medium saucepan, stir together raspberries, tapioca and sugar.
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Bring to a full boil on medium heat, stirring constantly.
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Remove from heat, let cool.
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Refrigerate until ready to use. (Can store in the refrigerator up to one week).
To Assemble:
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Layer crust, cream cheese mixture, and raspberry mixture in a small jar or glass.
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Repeat layers.
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Garnish with raspberries if desired.
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Refrigerate until ready to serve.*
Notes
If you’re looking for more spring dessert recipes, check out
-Manda
The jars can be found
The post