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Raspberry & Cream Parfaits

Piled high with fresh raspberries and boozy whipped cream, these raspberry parfaits make a light and elegant dessert.


  • 4 oz cream cheese, at room temperature
  • 2 tablespoons orange- or almond-flavored liqueur, such as Grand Marnier or Amaretto (see note)
  • 1/2 cup sugar
  • 1/2 cup heavy cream
  • 3 cups fresh raspberries
  • small sprigs mint, for garnish


  1. Have 4 wineglasses or glass dessert cups at hand.
  2. Combine the cream cheese, liqueur, and sugar in the bowl of a stand mixer fitted with the whisk attachment or hand-held electric mixer. Beat on medium-high speed until creamy and lump-free, about 2 minutes. Using a rubber spatula, scrape down the sides of the bowl.
  3. Add the heavy cream and start beating on low speed (so it doesn’t splash), then increase the speed to high and beat until the mixture is thickened to a pudding-like consistency, about 2 minutes.
  4. Distribute half of the raspberries among the bottom of the glasses or dessert cups, then distribute two-thirds of the cream mixture so that it covers the berries in each portion. Distribute the remaining berries evenly among the glasses or dessert cups, gently placing them on the layer of cream. Spoon equal amounts of the remaining cream on top of each portion. Refrigerate for at least one hour or up to 4 hours. Garnish each serving with a mint sprig and serve.
  5. Make Ahead: The cream mixture can be made and refrigerated a day in advance. Assemble the parfaits up to 4 hours before serving.

Note: It’s okay to leave out the liqueur if you are avoiding alcohol.

By: Jenn Segal

(Grabbed from: