These delicious raspberry parfaits are simple to make, but taste and look so special. They are made with layers of creamy, white chocolate yogurt mousse, tangy raspberry sauce, and buttery cookie crumbs. This easy raspberry dessert is perfect for spring and summer holidays, potlucks, picnics, and BBQs.
Easy dessert parfaits come in so many flavors. Be sure to try these delicious strawberry shortcake parfaits, lemon curd parfaits, and Chick Fil A parfaits, too!
Easy fresh raspberry dessert
There is so much love about these little raspberry parfaits!
They taste light and creamy, full of vibrant, tangy berry flavor and just enough sweetness.
They are perfectly portable, and you can bring this fresh raspberry dessert to a potluck or picnic.
Raspberry yogurt parfait will also make an elegant dinner party dessert for any occasion, whether it is a weekday or a holiday.
And the best part? You can prepare the creamy fruit dessert a day or two ahead of when you intend to serve it.
Plus, your oven will stay cold because this easy, no-bake dessert sets in the fridge.
Do you love all things raspberries as much as I do? Then this raspberry tiramisu, raspberry shortcake, and raspberry white chocolate muffins are for you!
Raspberry parfait ingredients
Please see the recipe card below for specific ingredient amounts to make this raspberry parfait recipe.
Crumb base: You only need 3 ingredients for the crumb layer – melted butter, sugar, and crumbs. You can use any un-filled cookie like Graham crackers, vanilla wafers, chocolate chip cookies, lady fingers, or digestive biscuits. Crush the cookies/crackers in a food processor until you have fine crumbs.
Raspberry sauce: The raspberry topping takes just 10 minutes to make from scratch. All you need is raspberries, sugar, and a touch of lemon juice. Fresh or frozen raspberries are fine.
Yogurt mousse: The yogurt layer reminds me of an ultra-light no-bake cheesecake. It’s made with vanilla yogurt, lemon zest, white chocolate to add sweetness, whipped cream to lighten the texture, and a pinch of salt to balance the flavors.
How to make raspberry parfaits
1. Cook raspberry sauce
- Combine the raspberries, sugar, and lemon juice in a medium saucepan over medium-low heat.
- Simmer, occasionally stirring, for about 10 minutes.
- Once the raspberries have softened, begin to break down, and are coated in a thick syrup, pour the sauce into a wide bowl and transfer it to the refrigerator to cool quicker.
2. Melt white chocolate
- While raspberries cook, place the chopped white chocolate into a microwave-safe bowl.
- Microwave for 15 to 20 seconds at a time and stir between intervals until fully melted.
- Set aside to cool a bit.
3. Whip cream
- In a cold mixing bowl, whip the cold heavy cream until stiff peaks form.
4. Create yogurt mousse
- Place the vanilla yogurt, room-temperature white chocolate, lemon zest, and pinch of salt in a large mixing bowl. Whisk the mixture until everything is fully incorporated.
- Gently fold in the whipped cream, being careful not to deflate the cream. Add the mixture to a pastry bag.
5. Assemble parfaits
- Divide half of the crumb base between 4 to 6 serving glasses and press down slightly with the base of a glass.
- Next, pipe half of the yogurt mixture into the glasses.
- Now, divide half of the cooled raspberry sauce among the glasses.
- Repeat the process with a second layer of each component.
6. Serve
- Garnish each raspberry parfait cup with fresh raspberries, cookie crumbs, white chocolate shavings, and mint leaves if desired.
- Serve right away or keep in the fridge until ready to serve. Enjoy!
Tips
Read through these tips to make your raspberry parfaits a success!
- Vanilla yogurt: I prefer full-fat Greek vanilla yogurt as it creates a richer taste and creamier texture. However, please feel free to use your favorite vanilla yogurt or fat-reduced yogurt for a lighter dessert. Plain yogurt is also an option – simply add a teaspoon of vanilla extract.
- White chocolate: I recommend white baking chocolate over white chocolate chips because baking chocolate melts more smoothly.
- Amount of sugar: Raspberries range from very sweet varieties to tart ones. I find 3 tablespoons of sugar is a good starting point for the raspberry sauce. Still, you may need more or less depending on the taste of your berries and your preferences.
- How long does the recipe take? The raspberry compote is ready in about 10 minutes, and the prep time is 20 to 30 minutes. However, the raspberry sauce and melted chocolate need to cool a little, so calculate another 30 minutes to an hour for that.
- Number of servings: The recipe makes 4 to 6 servings. The exact number depends on the size of your serving glasses or dessert cups. I used 7 oz / 200 ml jars and got 6 servings.
Substitutions & variations
I’m all about adapting recipes to your taste. Here are a few ideas on how you can customize the raspberry parfaits.
- Lime juice + zest: Raspberries and limes are a delicious pairing. Simple use lime zest and lime juice in place of lemon.
- Other berries: Substitute raspberries with strawberries, blueberries, blackberries, or even chopped peaches or apples.
- Cookie flavor: Change up the cookie base and try chocolate graham crackers, chocolate chip cookies, oatmeal cookies, or small cake cubes.
- Dark chocolate: Instead of white chocolate, prepare the yogurt mousse with dark chocolate.
- Add-ins: Try adding chopped nuts, mini chocolate chips, or shredded coconut to the layers.
- Breakfast-ready: Swap out the crumbs for granola, and you have a delicious raspberry breakfast parfait.
Storage & make-ahead
Make raspberry parfait ahead of time
You can cook the raspberry sauce and prepare the crumbs up to 3 days ahead of time. Store them in airtight containers in the fridge until ready to use.
You can also prepare the whole dessert 1 to 2 days in advance. Just wait to add the fresh raspberries shortly before serving so they look and taste their best.
How to store raspberry parfait
Keep the raspberry parfait in a lidded container in the fridge for up to 3 days. Keep in mind that the crumb layer will soften the longer it sits.
Can you freeze raspberry parfait?
While you can technically freeze the assembled raspberry chocolate parfait, I don’t recommend it. The yogurt mixture might change its texture and separate after freezing and thawing.
However, it’s possible to freeze the raspberry compote for up to 3 months.
More easy desserts
- Condensed Milk Banana Pudding
- Pistachio Parfait
- Cherry Yum Yum
- No-Churn Strawberry Ice Cream
- Philadelphia No-Bake Cheesecake
- Mini No Bake Cheesecakes
- Strawberry Cheesecake
- Chocolate Rice Pudding
- Strawberry Spoon Cake
Raspberry Parfait Recipe
These delicious raspberry parfaits are simple to make, but taste and look so special. They are made with layers of creamy, enriched yogurt, tangy raspberry sauce, and buttery cookie crumbs. This easy raspberry dessert is perfect for spring and summer holidays, potlucks, picnics, and BBQs.
Ingredients
Raspberry Topping
- 3 cups / 400 g / 14 oz raspberries (fresh or frozen)
- 3 tbsp sugar
- 1 tbsp lemon juice
Crumb Layer
- 1 1/2 cups graham crackers crumbs (or digestive biscuits or cookies)
- 3 tbsp / 45 g / 1.5 oz butter (salted or unsalted)
- 1 tbsp granulated sugar
Yogurt Mousse
- 2 cups / 500 g / 17.5 oz vanilla yogurt
- 6 oz / 180 g white chocolate, roughly chopped
- 1/2 cup / 120 ml / 4 fl oz heavy whipping cream, cold
- zest of 1 lemon
- pinch of salt
Garnish (optional)
- fresh raspberries
- mint leaves
- cookie crumbs
- white chocolate shavings
Instructions
- Cook raspberry sauce. Combine the raspberries, sugar, and lemon juice in a medium saucepan over medium-low heat. Simmer, occasionally stirring, for about 10 minutes. Once the raspberries have softened, begin to break down, and are coated in a thick syrup, pour the sauce into a wide bowl and transfer it to the refrigerator to cool quicker.
- Melt white chocolate. While raspberries cook, place the chopped white chocolate into a microwave-safe bowl. Microwave for 15 to 20 seconds at a time and stir between intervals until fully melted. Set aside to cool a bit.
- Whip cream. In a cold mixing bowl, whip the cold heavy cream until stiff peaks form.
- Create yogurt mousse. Place the vanilla yogurt, room-temperature white chocolate, lemon zest, and pinch of salt in a large mixing bowl. Using an electric mixer, beat the mixture until everything is fully incorporated. Gently fold in the whipped cream, being careful not to deflate the cream. Add the mixture to a pastry bag.
- Assemble parfaits. Divide half of the crumb base between 4/6 serving glasses and press down slightly with the base of a glass. Next, pipe half of the yogurt mixture into the glasses. Now, divide half of the cooled raspberry sauce among the 4/6 glasses. Repeat the process with a second layer of each component.
- Serve. Garnish each raspberry parfait cup with fresh raspberries, cookie crumbs, white chocolate shavings, and mint leaves if desired. Serve right away or keep in the fridge until ready to serve. Enjoy!
Notes
Ingredient Notes
- Vanilla yogurt: I prefer full-fat Greek vanilla yogurt as it creates a richer taste and creamier texture. However, please feel free to use your favorite vanilla yogurt or fat-reduced yogurt for a lighter dessert. Plain yogurt is also an option – simply add a teaspoon of vanilla extract.
- White chocolate: I recommend white baking chocolate over white chocolate chips because baking chocolate melts more smoothly.
- Graham crackers: Make your own crumbs from 10 full-sheets graham crackers or use 1 1/2 cups premade graham crackers. Crush the graham crackers or cookies in a food processor. Alternatively, place them in a Ziploc bag and beat with a rolling pin. If using digestive biscuits or cookies, you’ll need about 150 g / 5.3 oz.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 512Total Fat: 26gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 48mgSodium: 253mgCarbohydrates: 64gFiber: 5gSugar: 47gProtein: 9g
