No-Bake Raspberry Cheesecake Parfaits

Spring is here, we can actually feel it this week! So to celebrate, I’m sharing these delicious no-bake raspberry cheesecake parfaits! They are a perfect spring dessert…for Easter, bridal and baby showers, brunches…just about everything! They’re creamy, sweet, and have a little tart kick from the raspberries.

These no-bake raspberry cheesecake parfaits were inspired by our No-Bake Blueberry Cheesecake Pie – one of our favorite recipes!! I think we need as many variations of this recipe as possible – it’s just that good! 😉 I swapped out the blueberries for raspberries, just to try something new and decided these would be so cute made in little jars instead of as a pie. But really any fruit pie filling would be great with this. And you can also just make this filling to use for the pie if you’d rather do that.

If you’re pressed for time, you can use store bought fruit pie filling instead of making your own – I won’t tell! And you can swap out the Nilla wafers for graham in the crust, but I must say the nilla wafer crust is amazing!!

glass jar filled with layers of crust, cheesecake filling raspberry filling
glass jar of raspberry cheesecake layered with raspberries on top
jar of layered no bake raspberry cheesecake parfait
No-Bake Raspberry Cheesecake Parfait

Easy to make, these creamy no-bake raspberry cheesecake parfaits are a delicious dessert!

Course: Dessert
Crust Layer:
  • 1-1/2 cups nilla wafer cookies
  • 3 tablespoons butter, melted
Cream Cheese Layer
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 8 ounces cool whip, thawed
Raspberry Layer
  • 12 ounces raspberries
  • 2 tablespoons Minute Tapioca
  • 1/2 cup sugar
For the Crust Layer:
  1. In a food processor, process the cookies into fine crumbs (you should have about 3/4 cups of crumbs).

  2. Combine the cookie crumbs and melted butter in a small bowl and mix until all the crumbs are moistened. 

For the Cream Cheese Layer:
  1. Beat together the cream cheese, sugar and vanilla.

  2. Fold in the cool whip – make sure it is thoroughly combined.

For the Raspberry Layer:
  1. In a medium saucepan, stir together raspberries, tapioca and sugar.

  2. Bring to a full boil on medium heat, stirring constantly.

  3. Remove from heat, let cool.

  4. Refrigerate until ready to use.  (Can store in the refrigerator up to one week).

To Assemble:
  1. Layer crust, cream cheese mixture, and raspberry mixture in a small jar or glass.

  2. Repeat layers.

  3. Garnish with raspberries if desired.

  4. Refrigerate until ready to serve.*

Recipe Notes

*Best if served within a few hours of preparing, but still tastes delicious if refrigerated overnight! 

half eaten jar of no bake raspberry cheesecake

If you’re looking for more spring dessert recipes, check out these – two favorites are these lemon bars and creamy fruit pizzelles! For more Easter inspiration, check out these posts!


The jars can be found here.

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