This super easy, Chocolate Raspberry Brownie Cheesecake Parfait is a no-bake dessert, with a layer of brownie chunks, followed by fresh raspberries and topped with a super creamy chocolate cheesecake cream

This parfait is SO easy to make! you can choose making the first layer with store bought brownies (as I did) for an easier, quicker version of it.

If you prefer, you can definitely make your favorite brownie recipe and add it instead.

The fresh raspberries cut down a bit with the sweetness of it all and give a tart and delicious flavor to it.

The chocolate Cheesecake cream is soft and so good, with an intense chocolate flavor.

Ingredients you’ll need

Store bought Brownies
Fresh raspberries
Full fat cream cheese
Powdered sugar
Heavy whipping cream
Vanilla extract
Salt
Semi sweet chocolate (I used 60%), melted and cooled
Powdered sugar

Tips and Tricks to make the best Chocolate Raspberry Brownie Cheesecake Parfaits

Freezing the metal bowl and whisk attachment will help whip up the cream quicker
You can use dark chocolate instead of semi-sweet chocolate for a more intense chocolate flavor
Cream cheese should be at room temperature before beating. Take it out of the fridge one hour prior to using
Make sure the melted chocolate is cooled before adding it to your mixture
Use store bought brownies for a quicker dessert or make your favorite recipe instead if you prefer!
If chocolate curdles when adding it to the cream cheese mixture -it will look grainy and lumpy-, heat the filling in a double broiler until lumps are not visible anymore. Refrigerate for 4 hours and whip again
If your chocolate cheesecake cream is too thin to pipe, refrigerate again until it reaches the desired consistency