Raspberry Cheesecake Parfait

Ingredients (Serves 4)

For the Raspberry Layer:

• 2 cups fresh or frozen raspberries

• 3 tablespoons sugar

• 1 tablespoon lemon juice

• 1 teaspoon cornstarch + 1 tablespoon water (optional, for thicker sauce)

For the Cheesecake Cream:

• 250g (8 oz) cream cheese, softened

• ½ cup powdered sugar

• 1 teaspoon vanilla extract

• 1 cup heavy whipping cream (cold)

For the Base (Optional Crunch Layer):

• 1 cup crushed graham crackers or digestive biscuits

• 2 tablespoons melted butter

For Garnish:

• Fresh raspberries

• Powdered sugar (for dusting)

• Mint leaves (optional)

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Instructions

Step 1: Make the Raspberry Sauce

1. In a saucepan, combine raspberries, sugar, and lemon juice.

2. Cook over medium heat for 5–7 minutes until berries break down.

3. For thicker sauce, add cornstarch slurry and cook 1–2 more minutes.

4. Let cool completely.

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Step 2: Prepare Cheesecake Cream

1. Beat cream cheese until smooth.

2. Add powdered sugar and vanilla; mix well.

3. In a separate bowl, whip heavy cream until stiff peaks form.

4. Gently fold whipped cream into cream cheese mixture until fluffy.

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Step 3: Prepare Crunch Layer (Optional)

Mix crushed graham crackers with melted butter.

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Step 4: Assemble the Parfait

1. Add graham cracker mixture at the bottom.

2. Spoon a layer of raspberry sauce.

3. Add cheesecake cream.

4. Repeat layers.

5. Finish with cream on top.

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Step 5: Garnish

Top with fresh raspberries and dust with powdered sugar.

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Chill & Serve

Refrigerate for at least 1 hour before serving for best texture.

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Tips

• Use mascarpone instead of cream cheese for a lighter flavor.

• Add white chocolate shavings for extra richness.

• Can be made 1 day ahead.