Raspberry Cheesecake Parfait

Cheesecake is so luxurious! I feel like it’s a special moment each time I eat it…but let’s be honest, I have a million other things I’d rather do than to make a full on cheesecake. That’s why I love this recipe so much. This is no bake, it takes a fraction of the time to make PLUS, it looks so beautiful layered up in a clear glass! It definitely looks more expensive and labor intensive than it really is. Make this one to fancy up any night of the week!

Raspberry Cheesecake Parfait

Course: Dessert
Author: The Mill Town Kitchen


  • 12 Graham Crackers
  • 1 stick Butter (melted)
  • 1/4 cup Sugar
  • 1/3 tspn Salt
  • 1 8oz Package of Cream Cheese (room temp)
  • 1/4 cup Sour Cream
  • 3/4 cup Powdered Sugar
  • 1 tspn Vanilla
  • 1 cup Fresh Raspberries


For the Graham Crackers:
  • Preheat your oven to 350
  • Add your graham crackers to a food processor and pulse until they break up a bit
  • Add sugar, salt and melted butter and pulse until it’s fully combined and the graham crackers are crumbs
  • Pour your crumb mixture into a baking dish loosly (do not pat them down)
  • bake at 350 for about 10 min (stir them once half way through the baking time)
  • Remove from oven and cool completely
For the Cheesecake:
  • Combine cream cheese, sour cream into a food processor and pulse to combine
  • Add your powdered sugar, vanilla and raspberries, pulse to combine
  • Store in an air tight container in the fridge until you’re ready to assemble
Once your graham cracker crumbs have cooled completely and  you’re ready to assemble, spoon some of the crumbs into the bottom of a clear glass.  Spoon a layer of cheesecake filling on top and continue layering crumbs and filling, as high as you’d like.  Top with whipped cream and a few extra raspberries.
Don’t like raspberries?  No problem!  You can use any fruit you like!

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