This post may contain affiliate links. Read my full disclosure policy.
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.
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Thank you Jenn! This was so so easy and delicious! Company loved it. Perfect for for summer!
This dessert did look lovely, but it didn’t work for us because the 2 Tbsp. of Grand Marnier I used left too strong of an “alcohol” taste and overwhelmed the cream and berries. I wished that I had used vanilla or almond or orange extract. This must be just a personal preference as many others have loved this recipe, but we couldn’t eat it. Huge fan of Jenn’s recipes, usually.
This dessert is amazing. I’ve made it four times. I look for a reason to make it because it tastes so good, it’s easy, AND it’s so impressive! This time I want to make it for 24 people. Jenn, what do you think if I made it in double batches and stored it all together in one (or two) big ziplock bags. Then, could I just cut the corner and fill my individual bowls? How far ahead would you feel safe with making it? The day before?
Thank you again for your pure talent! I am a much better cook because of you!
Glad to hear you like it enough to serve such a large crowd. What you’re suggesting sounds great and you can make it up to a day ahead. Hope everyone enjoys!
Hi – This looks lovely. Can you make in a trifle dish and then scoop it out into bows at the table? Thanks!
Yep that should work 🙂
So delicious. Light and cool. Perfect for summer
What a delicious dessert. Made the cream the day before and put them together 1 hour before serving. We have a lot of raspberries bushes in our yard so I’ll be making this dessert often.
Love, love, love. Everyone liked the plate and asked for more.
Once again Jenn, a fantastic recipe. Few ingredients, so easy to make and a great hit. My family and friends loved it.
Many thanks!!
Sooo good, a perfect end to our Valentine’s Day dinner
Nice Recipe from Sheryl and Mel London’s cookbook.
Don’t you have your own recipes? Why take from others?
Hi Hilary, Thanks for inquiring. I often will modestly adapt recipes I find in my travels to put my spin on them (and consider it a high compliment to the original recipe developer). I also have many of my own recipes.
🙁
Your critique makes no sense. You are here. Using someone else’s recipe. For yourself. And the people you serve it to are probably going to call it “Hilary’s amazing dessert thing.” Do you give credit to where you found the recipe every time you make something? Especially if you put a nice twist on it? Because I noticed Jenn does, at the top of her recipes lol.
On my own note, recipe was amazing! Big hit every time I serve it. Thanks for sharing it!