You will totally love this No-Bake Raspberry Cheesecake Parfait, I can assure you. It’s super easy to make and extremely delicious. And it’s for two!
- 100 g of room temperature cream cheese
- 100 ml of cold heavy whipping cream
- 200 g of raspberries
- 100 g of digestive biscuits
- 1 tablespoon of honey
- 4 tablespoons of coconut sugar
- 1/2 a teaspoon of lemon juice
- 1/2 a teaspoon of vanilla powder
You will see that this dessert is super easy to make and oh my! so delicious. It takes under 10 minutes to make, from start to finish.
In a food processor add the digestive biscuits and 1 tablespoon of coconut sugar and blend until they have a fine texture.
Pour even amounts of the biscuits into the jars and set aside.
In a medium bowl, add the cream cheese and the whipping cream. Beat it together with a hand mixer until it’s thick.
Now, add the coconut sugar, vanilla powder, lemon juice and beat again just to incorporate them.
Pour even portions of the batter into the jars, and spread it with a teaspoon.
Into the food processor, add the raspberries and a tablespoon of honey (or agave, coconut, maple syrup) and blend just for a few seconds to break them up.
If you have frozen raspberries like I had, just let them thaw on the kitchen counter into the food processor for 30 minutes, then you can blend.
Spread the raspberries on top of the cream cheese into each jar until you finish every bit of the raspberry deliciousness.
Raspberries add a tangy flavor to the cheesecake and make it more refreshing.
I added less cream cheese+whipping cream mixture on purpose because I wanted more biscuits and even more raspberries. I wanted a delicious dessert but without the heaviness.
Put them in the fridge for at least 2 hours, to cool. Then serve cold.