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Piled high with fresh raspberries and boozy whipped cream, these raspberry parfaits make a light and elegant dessert.
These raspberry parfaits are one of those desserts that look far more impressive than the effort involved—they take just 15 minutes to put together. The cream is a little different from ordinary whipped cream: cream cheese gives it extra body and helps it hold its shape, while a splash of Grand Marnier or Amaretto adds a grown-up twist. Layer it with fresh raspberries in wine glasses or dessert cups, then tuck the parfaits in the fridge until you’re ready to serve.
They’re especially handy for entertaining because you can assemble them ahead of time, and you can easily swap in 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 & Heavy Cream: Together they make a rich cream filling that holds its shape nicely. Be sure the cream cheese is softened so it blends smoothly without lumps.
- Grand Marnier or Amaretto: Either works beautifully here—Grand Marnier adds a citrusy note, while Amaretto gives the cream a subtle almond flavor. You can also leave the liqueur out.
- Fresh Raspberries: Since the berries are the star, look for plump, ripe raspberries that are dry and intact rather than soft or crushed.
- Sugar: Sweetens the cream and balances the tartness of the berries.
- Mint: Optional, but a few sprigs make a pretty finishing touch.
- Jump to the printable recipe for precise measurements
How To Make Raspberry & Cream parfaits
Make the cream base: Beat the softened cream cheese with the sugar and liqueur until completely smooth. Take a moment to scrape down the bowl and make sure there are no little lumps of cream cheese before adding the heavy cream.
Whip the cream: Add the cold heavy cream and begin mixing slowly to prevent splattering, then increase the speed as it thickens. Stop when the mixture is thick and fluffy with a pudding-like consistency. Avoid overbeating—you want it soft and creamy rather than stiff.
Assemble and chill the parfaits: Layer the raspberries and cream in wine glasses or dessert cups, taking care not to crush the berries as you go. Refrigerate the parfaits before serving so the cream has time to set. Add the mint just before serving and enjoy!
More Desserts You May Like
Raspberry & Cream Parfaits
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.
Notes
- It’s okay to leave out the liqueur if you are avoiding alcohol.
- Make Ahead Instructions: The cream mixture can be made and refrigerated a day in advance. Assemble the parfaits up to 4 hours before serving.
Nutrition Information
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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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!