Chocolate Raspberry Brownie Cheesecake Parfait
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
Servings: servings
Ingredients
- 3/4 Cup heavy whipping cream chilled
- 8 ounces full fat cream cheese at room temperature
- 3/4 Cup powdered sugar
- 8 ounce 226 grams of semi sweet chocolate (I used 60%), melted and cooled
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 3 Cups store bought Brownies in chunks
- 3 Cups fresh raspberries washed and dried
Instructions
- Freeze a metal bow and whisk attachment for 10 minutes. Whip heavy cream until stiff peaks form and set aside3/4 Cup (177.4 ml) heavy whipping cream
- 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.8 ounces (226.8 g) full fat cream cheese, 3/4 Cup (90 g) powdered sugar, 8 ounce (226.8 g) 226 grams of semi sweet chocolate (I used 60%), melted and cooled, 2 teaspoons vanilla extract, 1/2 teaspoon (0.5 teaspoon) salt
- 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 refrigerated3 Cups (709.8 g) store bought Brownies, 3 Cups (360 g) fresh raspberries
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
Nutrition
Serving: 1g | Calories: 1374kcal | Carbohydrates: 142g | Protein: 23g | Fat: 89g | Saturated Fat: 31g | Polyunsaturated Fat: 50g | Cholesterol: 121mg | Sodium: 852mg | Fiber: 10g | Sugar: 65g
