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Creamy Kahlua Raspberry Cheesecake Parfaits

Weight Watchers: 4pp per parfait! (See Nutritional Stats for Low Fat Version)
LCHF STATS per parfait (using full fat ingredients plus sweeteners):
Calories: 366 | Fats: 28.5g TOTAL Carbs: 9.2g | NET Carbs: 6.2g | Fiber: 3g | Protein: 5.3g
Servings: 6
Calories: 185kcal
Author: Karina - Cafe Delites



  • 1 1/2 cups cream cheese of choice , room temperature
  • 1/4 cup low fat Greek yogurt (for LCHF: pure cream)
  • 1 tablespoon granulated sweetener (or granulated sugar of choice)
  • 1 teaspoon instant coffee dissolved in 1 tablespoon boiling water , cooled to room temperature (optional)
  • 2-4 tablespoons Kahlua (depending how strong you like it)
  • 1 1/2 cups frozen raspberries


  • 1 cup whipping cream (or sub with light/low fat whipped cream)
  • 1 tablespoon confectioners sweetener/sugar
  • 1 tablespoon Kahlua (optional)

Chocolate Sauce:

  • 1/4 cup chocolate chips of choice (sugar free or normal)
  • 3 tablespoons almond milk (or any milk)


  • Combine the cream cheese, yogurt and sweetener/sugar in a small bowl and beat until smooth. Stir the cooled pre-brewed coffee through the mix. Add the Kahlua starting with 1 tablespoon at a time until reaching your desired taste (I used 3 tablespoons, but you make like less or more depending on your tastes).
  • Divide 1 cup of the raspberries amongst 6 small glasses and place them into the base of each glass; add the 'cheesecake' mixture over the raspberries and place them into the refrigerator to 'set.'
  • In a separate bowl, combine the cream and sweetener/sugar together, and beat until small peaks begin to form. Stir the Kahlua through (if adding it in); set aside.
  • Melt the chocolate chips in the microwave in 30 second increments, stirring between each break, until fully melted. Add the milk slowly while whisking with a fork until combined and smooth. (Alternatively, place the chocolate chips in a small heatproof bowl over a pan of boiling water on the stove and stir until melted.)
  • Remove the parfaits from the fridge; divide the cream amongst the glasses and top with remaining raspberries. Drizzle with chocolate sauce and serve!


Calories: 185kcal | Carbohydrates: 14.3g | Protein: 5.3g | Fat: 8.6g | Fiber: 3g