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Raspberry Cheesecake Parfait brings together silky no bake cheesecake, crunchy Oreo crumbs, and a bright homemade raspberry sauce layered into a dessert that looks fancy but takes almost no effort. Every spoonful hits that perfect balance of creamy, sweet, and tangy, making this raspberry parfait feel indulgent without being heavy.
What makes this raspberry parfait recipe stand out is how quickly it comes together while still tasting like something you would order at a café. Served in a glass, this cheesecake parfait turns a few simple ingredients into a dessert that feels special enough for guests but easy enough for a casual weeknight treat. If you love easy berry desserts like this, you might also enjoy these chocolate dipped berries with a peanut butter filling.
What Makes This Recipe So Good
This Raspberry Cheesecake Parfait works so well because the creamy cheesecake layer is light and smooth, not dense or heavy, which lets the fresh raspberry sauce stay bright and noticeable in every bite. Instead of being overly sweet, this raspberry parfait keeps a clean balance between tangy fruit, rich cream, and just enough Oreo crunch to add texture without taking over.
What really sets this raspberry parfait recipe apart is the layering. Each spoonful of this cheesecake parfait pulls a little bit of everything together, so you get creamy, fruity, and crunchy all at once rather than in separate bites. That is what makes it feel like a dessert you would get at a bakery even though it takes just minutes to assemble at home. If you love layered no-bake treats like this, you might also enjoy this rich chocolate hazelnut parfait for a deeper, more indulgent twist.
What Goes Into Raspberry Cheesecake Parfait
This Raspberry Cheesecake Parfait uses just a handful of smart, high impact ingredients to create layers that taste rich, fresh, and balanced without feeling heavy or overly sweet.
- Raspberries: Fresh or frozen raspberries are cooked into a quick sauce that brings natural tartness and bright flavor, keeping the cheesecake layer from tasting flat or overly creamy.
- Cream Cheese: Extra light or fat free cream cheese gives you that classic cheesecake body and richness while keeping the parfait smooth and spoonable rather than dense.
- Greek Yogurt: Low fat plain Greek yogurt lightens the filling and adds a gentle tang that makes this raspberry parfait taste clean and fresh instead of sugary.
- Oreo Crumbs: Crushed Oreos create the contrast that makes every layer interesting, adding crunch and cocoa depth that turns this into a true cheesecake parfait rather than just a creamy dessert.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Raspberry Cheesecake Parfait
- Make Raspberry Sauce: Simmer raspberries, sugar, and water in a saucepan until the berries break down and the sauce thickens into a glossy, spoonable compote.
- Mix The Cheesecake Layer: Beat the cream cheese, Greek yogurt, sweetener, vanilla, and lemon juice together until smooth, creamy, and completely lump free.
- Build The First Layer: Spoon half of the crushed Oreos into the base of each glass, followed by half of the cheesecake mixture and half of the raspberry sauce.
- Finish And Serve: Repeat layers with remaining Oreo crumbs, cheesecake filling, and raspberry sauce, then top with fresh raspberries and serve chilled.
This Raspberry Cheesecake Parfait is rich and creamy on its own, so it pairs beautifully with lighter baked treats that let the raspberry and cheesecake layers stay in the spotlight. Serve it alongside Perfect Chocolate Chip Banana Bread or Peanut Butter Chocolate Chip Banana Bread for a soft, slightly sweet contrast that plays nicely with the tangy fruit and smooth cheesecake parfait layers.
For something with a bit more texture, this raspberry parfait also works well next to Mini Caprese Deep Dish Pizzas, which add a savory, cheesy bite that keeps the dessert spread from feeling too one note while still letting the parfait shine.
Tips For Making Raspberry Cheesecake Parfait
- If your raspberry sauce looks a little thin, let it simmer for an extra minute or two. I like mine slightly thick so it sits in clean layers instead of sinking into the cheesecake.
- Make sure the cream cheese is fully softened before mixing. I usually leave it on the counter for about 20 minutes so the cheesecake layer turns silky instead of lumpy.
- Chill the glasses for 10 to 15 minutes before serving if you want sharper, prettier layers. It makes the Raspberry Cheesecake Parfait feel a little more café worthy.
- Crush the Oreos by hand instead of pulsing them too finely. A few bigger bits give this raspberry parfait that satisfying crunch in every bite.
Recipe FAQ’s
That depends on your texture preference. If you want a smoother raspberry parfait, push the sauce through a fine mesh sieve to remove the seeds, but it tastes just as good left as is.
Absolutely. Frozen raspberries work just as well and break down even faster when cooked, which makes the sauce quick and easy.
Use full chilled cream cheese and thick Greek yogurt, then mix just until smooth. Overmixing can loosen the texture and make the cheesecake parfait too soft.
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Raspberry Oreo No Bake Cheesecake Parfaits
Ingredients
Raspberry Sauce:
- 1 cup fresh or frozen raspberries
- 1 1/2 tablespoons granulated sugar
- 2 tablespoons water
Parfait:
- 8 oz pack of Extra Light or Fat Free cream cheese *See Notes
- 1 cup low fat Greek yogurt I use Chobani Plain, 0% Fat
- 1/4 cup granulated natural sweetener / or sugar of choice **See Notes
- 1 teaspoon lemon juice optional
- 3 oz Oreos, crushed about 1 cup crushed Oreos
- 1 teaspoon vanilla extract
Instructions
Raspberry Sauce:
- In a medium saucepan, combine the raspberries, sugar, and water. Bring to a boil over high heat. Reduce to a simmer until the sauce thickens.
Parfait:
- Combine the cream cheese, yogurt, whitener/sugar, vanilla and lemon juice in a small bowl and mix until smooth.
- Layer the parfaits with 1/2 of the the crushed Oreos as the base; then 1/2 of the ‘cheesecake’ mixture and 1/2 of the raspberry sauce. Repeat layering with remaining ‘cheesecake,’ raspberry sauce and crumbs. Top with fresh raspberries to garnish!
Notes
**You can substitute the sugar for your granulated natural sweetener of choice to reduce calorie count and carbs if you wish!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
10/10. Gorgeous layers, incredible flavor, and zero oven time. Highly recommend!
Hi Karina,
Just found your site and I’m really looking forward to trying some of your recipes. I have a question about the Fat Free Cream Cheese though…where do you buy this from? I haven’t ever seen this here in Australian stores, or is this for your American subscribers?
I only have full fat on hand, so I assume this is ok to use, apart from the extra calories!!
Hi Sonja! There is a 5% fat cream cheese from Philadelphia that I use. I get it from both Coles or Woolies if that helps? It’s not completely fat free but it’s close! Otherwise, any cream cheese is fine to use 🙂
is it necessary to add yogurt?
No you don’t need to add the yoghurt. It can be replaced with extra cream cheese 🙂
Karina…gorgeous as always!!! Such beautiful photos!!! And yes…it IS your fault 🙂
Haha I don’t know what you’re talking about 😉
Killing me softly with this cheesecake. This stunning cheesecake took my heartbeat. I think i’m falling in love.
Lol and now I have that song stuck in my head haha.. Thank you for falling in love! Xx
Oooh, they look fantastic, I love the lighting! Well, what am I saying, I always love your lighting!!
Really? Nicole thank YOU so much girl! Every time I see your comment, I know I must have had a good shoot 😀 Thank you hun. Your expert opinion means the world to me! Xx