NO-BAKE Raspberry Cheesecake Parfaits - AMAZING!! With Jello Topping!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Mix together 1/2 cup white granulated sugar, 1 teaspoon vanilla extract, and 4 large egg yolks in a small bowl and set aside.

In a small saucepan, combine 1 cup of heavy cream and 1/3 cup of all-purpose flour and cook over low heat until simmering hot.

Whisk the cream and flour mixture to remove clumps, then slowly add it to the egg yolk and sugar mixture to temper the eggs, whisking after each addition.

Return the combined mixture to the stovetop and cook for another 7 to 10 minutes, stirring constantly until thickened.

Remove from heat and stir in 1 cup of white chocolate chips until melted, then set the custard aside to cool to room temperature.

In a food processor, pulse 24 graham cracker cookie halves and a handful of salted pretzels until fine crumbs form.

Transfer crumbs to a bowl, add 1/3 cup melted butter, and mix until combined.

In a mixer, whisk 2 bricks of softened cream cheese on high speed until light and fluffy, then add the cooled custard and mix until smooth, scraping down the sides frequently.

Add 2 cups of fresh raspberries and 1 teaspoon of raspberry extract to the mixer and blend until the raspberries are crushed.

In a clean mixer bowl, whisk 2 cups of cold heavy cream and 1/4 cup sugar on high speed until stiff peaks form.

Fold a bit of the whipped cream into the cream cheese mixture to lighten it, then gently fold the cream cheese mixture back into the whipped cream until combined and airy.

Fill serving cups with a layer of the crumb mixture, then use a pastry bag to fill the cups with the cheesecake mousse, leaving room for the Jell-O layer.

Refrigerate the mousse cups for about an hour until set.

Prepare the Jell-O by dissolving a 6 oz package of raspberry Jell-O in 2 cups of boiling water, then add 2 cups of ice water and stir until dissolved.

Add a few fresh raspberries to the top of the mousse cups and gently press them in.

Carefully pour the Jell-O over the mousse using a ladle and a spoon to control the flow.

Return the cups to the refrigerator to set completely for 4 to 6 hours or overnight before serving.

Cooking Techniques

Equipment Needed

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