Raspberry & Cream Parfaits

5 stars based on 8 votes

raspberry cream parfaits

These parfaits piled high with fresh raspberries and liqueur-infused whipped cream make a light and elegant summer dessert. They take just 15 minutes to throw together, yet everyone will ooh and ahh and scrape their glass clean. It’s the jazzed-up whipped cream that makes the parfaits special: cream cheese adds extra body and tang (and also stabilizes the whipped cream so the dessert holds up longer) and a splash of liqueur elevates the flavor. This would be a fabulous easy dessert to make in large quantities for a summer party — and you could make your life even 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).

How to make Raspberry & Cream Parfaits

Combine the cream cheese, liqueur, and sugar in the bowl of a stand mixer fitted with the whisk attachment or hand-held electric mixer.

How to make Raspberry & Cream Parfaits

Beat on medium-high speed until creamy and lump-free, about 2 minutes.

How to make Raspberry & Cream Parfaits

Add the heavy cream.

How to make Raspberry & Cream Parfaits

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.

How to make Raspberry & Cream Parfaits

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.

How to make Raspberry & Cream Parfaits

Refrigerate for at least one hour or up to 4 hours. Garnish each serving with a mint sprig and serve.

How to make Raspberry & Cream Parfaits

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Raspberry & Cream Parfaits

Servings: 4
Prep Time: 15 Minutes
Total Time: 15 Minutes, plus at least 1 hour to chill

Ingredients

  • 4 oz cream cheese, at room temperature
  • 2 tablespoons orange- or almond-flavored liqueur, such as Grand Marnier or Amaretto (see note)
  • 1/2 cup sugar
  • 1/2 cup heavy cream
  • 3 cups fresh raspberries
  • 4 small sprigs mint, for garnish

Instructions

  1. Have 4 wineglasses or glass dessert cups at hand.
  2. 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.
  3. 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.
  4. 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.
  5. Make Ahead: The cream mixture can be made and refrigerated a day in advance. Assemble the parfaits up to 4 hours before serving.
  6. Note: It's okay to leave out the liqueur if you are avoiding alcohol.
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Nutrition Information

Powered by Edamam

  • 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.

Reviews & Comments

  • 5 stars

    This is a wonderful, easy dessert. I used Chambord and my guests raved. The cream is so versatile, I plan to use it as a substitute for plain whipped cream on pumpkin pie using maple liqueur, or vanilla or cinnamon schnapps.

    Question: How long will the cream keep in the refrigerator – assuming any is left!

    I love the cookbook and have bought a copy for a friend.

    - Mary Wilson on July 2, 2018 Reply
    • So glad you enjoyed this Mary! The cream will keep in the fridge for about a day. And thanks for your support with the cookbook! 🙂

      - Jenn on July 3, 2018 Reply
  • 5 stars

    If you’re using the Amaretto liqueur to flavour the cream, you can take this delicious dessert to the next level by substituting fresh cherries for the raspberries. I wanted to make this for a dinner party, but the berries in my market didn’t look great. But there were some fabulous cherries available, so I bought those instead. I love any opportunity to use my adorable bright red cherry pitter! I didn’t chop the cherries, just removed the pits and layered them whole with the Amaretto-spiked cream mixture. The combination of cherries and Amaretto was to-die-for! I think if I’d turned my back, my dinner guests would have licked their dishes.

    - Davinia on July 1, 2018 Reply
    • Love this idea, Davinia!

      - Jenn on July 1, 2018 Reply
  • 5 stars

    I forgot to add that I put some sliced almonds in – a few in the first layer, and a little more on top, just for a little crunch, and appeal as I didn’t have mint.
    They seemed to go really well with the strawberries and creamy flavor.

    - Naomi on May 30, 2018 Reply
  • 5 stars

    These were wonderful. I made them with strawberries for a special Memorial Day weekend dessert. I used Amaro Nonino – an Italian after dinner liqueur.
    Simple, elegant, and delicious.
    Thank you for adding just the right touch to our evening.

    - Naomi on May 30, 2018 Reply
  • 5 stars

    So easy and so yummy! We substituted almond extract for liquor.

    - Robyn on May 29, 2018 Reply
  • 5 stars

    Made this tonight for dinner guests. Used amaretto, as recommended, but added blueberries to the raspberries. Followed the directions otherwise and turned out perfectly. I got rave reviews. So easy to make, pretty, and delicious! Definitely a keeper for a light treat after a heavy meal on a late spring evening.

    - Looking for easy recipes! on May 29, 2018 Reply
  • 5 stars

    This was a quick and easy dessert. I used strawberries cut to raspberry size as suggested in a comment. Turned out great!

    - Kerrie on May 29, 2018 Reply
  • 5 stars

    Made this for dessert – following your fish Tacos . Wonderful. Very easy but very refreshing and impressive . Another winner

    - Lee Ann on May 27, 2018 Reply
  • I was thinking of putting a cake base on a parfait like this (in a big glass serving dish)…would that work? Or would the whipped cream give out too much liquid and make the base soggy?

    - Malakins on May 25, 2018 Reply
    • That’d be fine, Malakins. I’d love to know how it turns out!

      - Jenn on May 25, 2018 Reply
  • These look wonderful. Thing of substituing fresh strawberries. Our farmers market has them now in Loudoun county.

    - Renate S Plummer on May 23, 2018 Reply
    • Yes, Strawberries would work here, but I’d suggest dicing them into medium-sized pieces (so they’re similar in size to raspberries). I’d love to hear how they turn out with strawberries!

      - Jenn on May 23, 2018 Reply
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