Raspberry White Chocolate Cheesecake Parfaits are no-bake cheesecakes flavored with both white chocolate and Frangelico. These homemade cheesecake desserts are elegant and easy to make! And practically foolproof!!!
A Berry Parfait is cool, refreshing, and a delicious summer dessert! It’s perfect after a family dinner or when hosting a dinner party.
Why You Must Make
- My family loved when I made Strawberry Cheesecake Parfaits, so why not Raspberry White Chocolate Cheesecake Parfaits? I decided to up my game and mix in some white chocolate AND hazelnut liqueur, which is an outstanding pairing.
- Topping each parfait with a couple of fresh berries and a sprig of mint is an easy way to turn a simple dessert into something elegant. I piped a little leftover cheesecake filling on top to anchor the mint. Voila!
- Raspberry white chocolate cheesecake parfaits are a dessert worthy of a special occasion.
Ingredient Notes
- Kitchen Staples – Sugar, Powdered Sugar, Water, Cornstarch
- Raspberries – Fresh or frozen (I like to garnish with fresh raspberries, mint sprigs, and whipped cream)
- Lemon Juice – Fresh is always preferred as the quality is better, but bottled can be used.
- Heavy Cream – 36% butterfat
- Vanilla Extract – Always use real vanilla extract (like the Nielssen-Massey brand)
- Frangelico – A hazelnut liqueur. It works deliciously with berries.
- Cream Cheese – Have at room temperature for easier incorporation.
- White Chocolate – I like using Ghirardelli bars. The quality is better than white chocolate chips.
No-Bake Dessert Parfaits
Last summer, I attended the Food & Wine Conference in Orlando. What a blast! I met a slew of bloggers that I’d been “friends” with via our blogs, but never met in person and reconnected with some treasured blogger friends.
We laughed, we learned, we stayed up late, we enjoyed incredible food and wine. I knew I’d return this year. And as a bonus, I won second place with my Raspberry Chambord Brownies in Dixie Crystals’ Brownie Contest which just happened to be served at our homestyle, “Sunday Supper” dinner. The ultimate compliment was when a gluten-free blogger friend said she broke her diet to taste one of my desserts. An honor in so many ways.
So it was time to create another dessert, and parfaits make a gorgeous presentation. Plus with a cheesecake twist, they’re absolutely irresistible!
Summer Desserts
Bill swooned with his first bite. So after this high praise (you know he’s a hard sell). Cheesecake? Raspberries? White Chocolate? Frangelico? All wrapped into spectacular no-bake dessert parfaits! They’re cool, delicious, and a delicious way to end a meal on a hot summer day. They were definitely a winner at our house. I hope you enjoy this Berry Parfait Recipe!
Recipe Tips
- Making a “slurry” is crucial when making the sauce. This is when you whisk the cornstarch with water before heating it. This prevents your gelled raspberry topping from having lumps of raw cornstarch after it is cooked.
- You can easily shake up this recipe by using your favorite berries.
- Alcohol is a flavor enhancer so the addition of Frangelico liqueur will enhance the flavor of the gelled topping. The amount is minimal but feel free to omit it if you’re serving to someone who is avoiding alcoholic beverages.
- Garnishing with fresh raspberries and mint along with a dollop of whipped cream or leftover cheesecake mixture will make these parfaits company-worthy!
Frequently Asked Questions
In the US, a parfait is a dessert with an ice cream dessert topped with flavored syrup or fruit and whipped cream. On the other hand, a French parfait is a frozen custard dessert made with egg yolks, sugar, whipped cream, and a fruit puree or other flavoring. The word parfait means “perfect” in French.
Yes, use your favorite berries, such as strawberries, blueberries, or boysenberries, instead of raspberries. I’d love to try a peach version when fresh summer peaches are at their prime.
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Ingredients
Raspberry Sauce:
- 2 cups frozen raspberries (fresh are fine, too)
- ⅓ cup Sugar
- A squeeze of lemon juice
- 2 teaspoons of cornstarch
- 1+ tablespoon water
Cheesecake:
- 1 cup heavy cream
- ½ cups Powdered Sugar
- 1 teaspoon vanilla
- 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
- In a saucepan, combine raspberries, sugar, and lemon juice. Simmer and stir occasionally till berries break down.
- Mix the cornstarch with a tablespoon of water to make a slurry (you can add a little more water if needed). Mix into hot raspberry sauce and cook till the mixture thickens.
- Strain with a mesh sieve to remove seeds and set aside to cool to room temperature.
- Carefully melt the chocolate in the microwave, stopping at 30-second intervals to stir, till the chocolate is smooth. Set aside.
- Whip cream with whisk attachment of stand mixer till stiff peaks form. Place in another bowl and fit mixer with paddle attachment.
- Whip the cream cheese with the paddle attachment till light and fluffy. Add powdered sugar, vanilla, and Frangelico and mix till combined.
- Add melted chocolate and mix till combined. Fold in whipped cream.
- Divide cheesecake mixture between 4-6 glasses/serving dishes and smooth tops. Reserve a few tablespoons if you’d like to pipe a star on top of each parfait.
- Pour some raspberry sauce over each parfait till it is evenly distributed.
- Spread to cover the top of the cheesecake. Pipe a star of filling over raspberry sauce and garnish with berries and mint if desired.
- Chill for an hour before serving.
Notes
Prep time does not include an hour of chilling.
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Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 488Total Fat: 34gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 87mgSodium: 148mgCarbohydrates: 44gFiber: 4gSugar: 37gProtein: 5g
