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
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This super easy, no-bake dessert has a layer of brownie chunks, followed by fresh raspberries and topped with a super creamy chocolate cheesecake filling
Prep Time20mins
Additional Time4hrs
Total Time4hrs20mins
Course: Chessecakes and Jars
Cuisine: American
Keyword: chocolate cheesecake parfait, chocolate raspberry brownie cheesecake parfait, easy chocolate cheesecake, Maria Corcuera, no bake cheesecake recipe, no bake chocolate cheesecake, sweet fix baker
Servings: 6servings
Calories: 1374kcal
Author: Maria Corcuera
Ingredients
First Layer
3Cupsstore bought Browniesin chunks
Second Layer
3Cupsfresh raspberrieswashed and dried
Third layer
3/4Cupheavy whipping creamchilled
1Package8 ounces full fat cream cheese, at room temperature
3/4Cuppowdered sugar
8oz226 grams of semi sweet chocolate (I used 60%), melted and cooled
2teaspoonsvanilla extract
1/2teaspoonsalt
Instructions
Freeze a metal bow and whisk attachment for 10 minutes. Whip heavy cream until stiff peaks form and set aside
Beat the softened cream cheese on medium speed, until smooth and creamy, making sure no lumps are left. Add powdered sugar, melted chocolate, vanilla extract and salt and mix until well incorporated. Fold in whipped cream.
Refrigerate for 4 hours, beat again, and fill a piping bag with it
Place a layer of brownie chunks on your jar or glass, add a layer of fresh raspberries and pipe your filling on top. Keep refrigerated
Video
Notes
* Freezing the metal bowl and whisk attachment will help whip up the cream quicker* make sure your melted chocolate is cooled before using it* If chocolate curdles when adding it to cream cheese mixture, heat the filling in a double broiler until lumps are not visible anymore. Refrigerate for 4 hours and whip again
Sweet Fix Baker is a baking blog full of sweet recipes, including indulgent and healthier ones! Click here to read more about me, or contact me here if you want to send me a quick message.
One Comment
Easy to make, and tastes amazing!