Raspberry & Cream Parfaits
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Piled high with fresh raspberries and boozy whipped cream, these raspberry parfaits make a light and elegant dessert.
Raspberry parfaits piled high with fresh fruit and liqueur-infused whipped cream make a light and elegant summer dessert, and they take just 15 minutes to throw together. It’s the jazzed-up whipped cream that makes the parfaits special – cream cheese adds extra body and stabilizes the whipped cream so the dessert holds up longer, and a splash of liqueur elevates the flavor. This is a great make-ahead dessert for a party – and you can make your life easier by assembling the parfaits in disposable plastic wine glasses. Feel free to swap the raspberries for other berries or experiment with different liqueurs. Thanks to my friend Tracy Santoro for sharing the recipe, which is modestly adapted from Fresh Fruit Desserts: Classic and Contemporary by Sheryl and Mel London (Prentice Hall, 1990).
“A fantastic recipe. Few ingredients, so easy to make, and a great hit. My family and friends loved it.”
What You’ll Need To Make Raspberry Parfaits
- Cream Cheese: Adds a rich, creamy texture and slight tanginess to the parfait base.
- Orange- or Almond-Flavored Liqueur: Infuses the cream mixture with a subtle, sophisticated flavor that complements the raspberries.
- Sugar: Sweetens the cream mixture, balancing the tartness of the raspberries and enhancing the overall flavor.
- Heavy Cream: Whipped to add lightness and a smooth, airy texture to the creamy layers.
- Fresh Raspberries: Provide a fresh, juicy, and slightly tart flavor that contrasts beautifully with the creamy mixture.
- Mint Sprigs: Used as a garnish to add a touch of freshness and a visually appealing element to the dessert.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Combine the cream cheese, liqueur, and sugar in the bowl of a stand mixer fitted with the whisk attachment or hand-held electric mixer.
Beat on medium-high speed until creamy and lump-free, about 2 minutes.
Add the heavy cream.
Start beating on low speed (so it doesn’t splash), then increase the speed to high and beat until the mixture is thickened to a pudding-like consistency, about 2 minutes.
Distribute half of the raspberries among the bottom of the glasses or dessert cups, then distribute two-thirds of the cream mixture so that it covers the berries in each portion.
Distribute the remaining berries evenly among the glasses or dessert cups, gently placing them on the layer of cream. Spoon equal amounts of the remaining cream on top of each portion.
Refrigerate for at least one hour or up to 4 hours. Garnish each serving with a mint sprig and serve.
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Raspberry & Cream Parfaits
Piled high with fresh raspberries and boozy whipped cream, these raspberry parfaits make a light and elegant dessert.
Ingredients
- 4 oz cream cheese, at room temperature
- 2 tablespoons orange- or almond-flavored liqueur, such as Grand Marnier or Amaretto (see note)
- ½ cup sugar
- ½ cup heavy cream
- 3 cups fresh raspberries
- 4 small sprigs mint, for garnish
Instructions
- Have 4 wineglasses or glass dessert cups at hand.
- Combine the cream cheese, liqueur, and sugar in the bowl of a stand mixer fitted with the whisk attachment or hand-held electric mixer. Beat on medium-high speed until creamy and lump-free, about 2 minutes. Using a rubber spatula, scrape down the sides of the bowl.
- Add the heavy cream and start beating on low speed (so it doesn't splash), then increase the speed to high and beat until the mixture is thickened to a pudding-like consistency, about 2 minutes.
- Distribute half of the raspberries among the bottom of the glasses or dessert cups, then distribute two-thirds of the cream mixture so that it covers the berries in each portion. Distribute the remaining berries evenly among the glasses or dessert cups, gently placing them on the layer of cream. Spoon equal amounts of the remaining cream on top of each portion. Refrigerate for at least one hour or up to 4 hours. Garnish each serving with a mint sprig and serve.
- Make Ahead: The cream mixture can be made and refrigerated a day in advance. Assemble the parfaits up to 4 hours before serving.
- Note: It's okay to leave out the liqueur if you are avoiding alcohol.
Nutrition Information
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- Per serving (4 servings)
- Calories: 375
- Fat: 21 g
- Saturated fat: 12 g
- Carbohydrates: 42 g
- Sugar: 34 g
- Fiber: 6 g
- Protein: 3 g
- Sodium: 117 mg
- Cholesterol: 72 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Comments
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I love this…so easy yet elegant enough for a dinner party. I made this 3x, once with raspberries- they were a little tart. I tried it with blackberries and vanilla extract. The best and third time with blackberries cut in half with 1 tsp almond extract- my favorite! Strawberries are next.Thank you so much for this recipe.
Hi Jenn, can I make this 24 hours ahead of serving?
Thanks! Ally in New Jersey
Hi Ally, The cream mixture can be made and refrigerated a day in advance. Just assemble the parfaits up to 4 hours before serving. Hope you enjoy!
Hi Jen. Can I assemble this in a graham cracker crust?
Hi Maria, You can, but I don’t think it will slice very cleanly when you go to serve it. I’d love to hear how it comes out if you try it!
I did make a batch using Swerve. I used only 1/4 cup and the ladies I made this for just raved. I also made a batch using sugar for my friends (and me) not on diets and they also loved it. The only other substitution I made was using Triple Sec since that’s what I had. What an easy and fun treat for my mahjongg group!
So glad it turned out well (both times)!
Hi Jen..would lower fat cream cheese work in this recipe?
Technically it should work; they just won’t be quite as creamy. Please LMK how it turns out if you try it!
I have a couple of friends who do not eat sugar. Can I use monk fruit or another sugar substitute for them?
Hi Tammy, I wish I could help but I’ve never worked with sugar substitutes so I can’t say how it would impact the recipe. I’d love to hear how it turns out if you try it with one!
OUTSTANDING!!!
Jenn I love this recipe (I know, I repeat myself a lot w/regards to your recipes 😉).
I love it of course because it’s so good & satisfying, but also it allows for creativity.
I’m out of Grand Marnier (Amaretto isn’t a favorite). But I did have lemons, so I added 1 1/2 Tbls of fresh squeezed lemon juice in place of the liquor.
To garnish, I topped it w/ fresh raspberries, and a sprinkle of chopped toasted walnuts.
My boyfriend and his family have decided I’m indispensable! LOL
Thank you again !
Happy Valentines Day 💕
I made these several times almost a year ago and I’m making them again, as friends have been begging for them. These were easy and got rave reviews. What more can I ask for? The one change I made was to reduce the sugar to a quarter of what the recipe calls for — yes, one eighth of a cup for this exact recipe, one quarter when I quadrupled it. (We had bigger gatherings in prepandemic times.) This amount of sugar made it just sweet enough and a little healthier. The berries bring their own sweetness, of course. I used almond extract since that’s what I had. Delicious. I’ve only made this with raspberries but this week I’ll try blueberries. Thanks, Jenn, for another fantastic recipe!!
As usual, the word I always use for your recipes is outstanding!! I didn’t add the alcohol to the cream but I did add a dash of almond extract and shaved some dark chocolate on top. This recipe needs to be quadrupled or fifthdrupled 🙂 It was literally gone in seconds and if we could have licked the glasses we would have.
🙂
Quick. Easy. Delicious!