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glass jar filled with layers of crust, cheesecake filling raspberry filling

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!