Raspberry Oreo No Bake Cheesecake Parfaits
A deliciously creamy no bake cheesecake served in a glass with Oreo cookie crumbs aka magic dust and a fresh and sweet raspberry sauce. All done in less than 5 minutes! Hello weekend. It’s nice to see you again.
Let me break this down for you. This wasn’t my fault.
Okay. So it was. But that’s not the point. The point is…Oreos and Raspberries enveloped in a beautiful ‘cheesecake’ that I didn’t have to bake.I mean, who needs a point anyway when you’re looking at something like this in your face and it’s about to enter your mouth? Exactly. That’s my point.
This was so easy my 6 year old was ‘building’ them with me. Especially when it came down to making this chocolate Oreo magic dust. And having these raspberries in the fridge was a perfect accident. Because they go so beautifully with these parfaits.
This was our Friday night dessert which I fell head over heels in love with — more than I crush on Johnny Depp — that I made it the very next morning for breakfast to post on my blog. Ohhhh woe is me. The life of a food blogger.
Throw it all into your glasses and face plant. That’s how it goes.
Ingredients
Raspberry Sauce:
- 1 cup fresh or frozen raspberries
- 1 1/2 tablespoons granulated sugar
- 2 tablespoons water
Parfait:
- 1 x 250g | 8oz 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)
- 90 g | 3oz Oreos , crushed (about 1 cup crushed Oreos)
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!
Sonja says
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!!
Karina says
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 🙂
Safa Zubeen says
is it necessary to add yogurt?
Karina says
No you don’t need to add the yoghurt. It can be replaced with extra cream cheese 🙂
Girl and the Kitchen says
Karina…gorgeous as always!!! Such beautiful photos!!! And yes…it IS your fault 🙂
Karina says
Haha I don’t know what you’re talking about 😉
Myrtice Stevens says
Killing me softly with this cheesecake. This stunning cheesecake took my heartbeat. I think i’m falling in love.
Karina says
Lol and now I have that song stuck in my head haha.. Thank you for falling in love! Xx
nicole (thespicetrain.com) says
Oooh, they look fantastic, I love the lighting! Well, what am I saying, I always love your lighting!!
Karina says
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