If there’s one pairing that never disappoints, it’s the mix of cool cream and a splash of liqueur, and this Raspberry Parfait leans into that beautifully. Each glass layers silky cream with bright, juicy raspberries and a subtle hint of Kahlua, creating a dessert that feels a little indulgent but still wonderfully simple.
What makes this kahlua parfait so irresistible is how the flavours settle together: the tart berries, the soft sweetness of the cream, and that gentle coffee-kissed warmth. Every spoonful feels balanced and satisfying, turning this kahlua raspberry parfait into a dessert you’ll want to make for dinner parties, celebrations, or for those nights when you just want something special.
- What Makes This Recipe Good
- What Goes Into Kahlua Raspberry Parfait
- How To Make Kahlua Raspberry Parfait
- Tips For Making Raspberry Parfait
- Recipe FAQ’s
- Creamy Kahlua Raspberry Cheesecake Parfaits Recipe
What Makes This Recipe Good
What makes this Raspberry Parfait so good is how effortlessly it brings together contrast and balance. The fresh raspberries cut through the richness of the cream, while the light splash of Kahlua adds a warm depth that keeps each bite interesting. It’s a simple raspberry parfait recipe that feels elevated without requiring any complicated steps.
You also get a gorgeous layered dessert that’s ready in minutes and never fails to impress. The cream stays silky, the fruit stays bright, and the hint of liqueur rounds everything out in a way that makes this kahlua parfait feel both indulgent and refreshing.
What Goes Into Kahlua Raspberry Parfait
This Raspberry Parfait comes together with simple ingredients that create rich layers, bright pops of berry, and a touch of Kahlua for warmth.
- Cream Cheese: This forms the creamy cheesecake base and gives the parfait its satisfying richness. Room temperature cream cheese blends smoothly for silky layers.
- Kahlua: A splash of Kahlua brings gentle warmth and depth, adding a subtle coffee sweetness that lifts the entire dessert.
- Frozen Raspberries: These berries soften into a tangy, juicy layer that cuts through the cream and creates beautiful swirls as they thaw.
- Whipping Cream: Lightly whipped cream keeps the parfait airy and balanced while helping the cheesecake layer stay smooth and soft.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Kahlua Raspberry Parfait
- Make the Cheesecake Base: Beat the cream cheese, yogurt, and sugar together until smooth and creamy. Stir in the cooled coffee, then add the Kahlua one tablespoon at a time until the flavour is just right.
- Layer the First Raspberries: Divide 1 cup of raspberries across 6 small glasses, gently pressing them into the base. Spoon the cheesecake mixture over the berries and chill the glasses to help the layer set.
- Whip the Cream: In a clean bowl, beat the cream and sugar until soft peaks form and the mixture feels light. Stir in the Kahlua if you want a little extra warmth in the cream layer.
- Melt the Chocolate: Microwave the chocolate chips in 30 second intervals, stirring after each round until fully melted. Stop when the chocolate is glossy and smooth without any lumps.
- Thin the Sauce: Slowly whisk in the milk until the chocolate loosens into a silky, pourable sauce. Keep whisking gently so the mixture stays smooth and even.
- Add Cream Layer: Remove glasses from the fridge and divide the whipped cream evenly over the cheesecake layer. Spread it gently to keep the layers clean.
- Finish with Raspberries: Add the remaining raspberries on top of each glass, letting a few settle naturally into the cream. This creates a fresh, bright finish that balances the richness.
- Drizzle and Serve: Spoon or drizzle the warm chocolate sauce over every parfait just before serving. Enjoy immediately while the layers are soft, creamy, and perfectly contrasted
A Raspberry Parfait shines as a cool and creamy finish, so it pairs beautifully with savory dishes that feel comforting without being too heavy. A French Dip Sandwich still anchors the meal perfectly, giving you that rich, melt-in-your-mouth beef before transitioning into something bright and refreshing.
For sides, try Honey Roasted Butternut Squash and Brussels Sprouts with Bacon , which adds a mix of caramelized sweetness and savory crunch that complements the fruity layers of the parfait. Another unexpected but lovely pairing is One Pot Orzo Primavera , a light, lemony vegetable pasta that keeps the meal balanced and fresh. Together, they round out a menu that feels cozy, colourful, and complete.
Tips For Making Raspberry Parfait
- Use room temperature cream cheese so the cheesecake layer blends silky smooth without any tiny lumps sneaking in. It makes a big difference in how clean your layers look.
- Taste the Kahlua as you add it. Start small, then build up. A little can feel delicate and cozy, while a bit more gives a deeper, coffee-kissed finish.
- If your raspberries are very tart, mash a few with a sprinkle of sugar to create a natural syrup that sweetens the whole layer.
- Whip the cream just until soft peaks so it stays light and fluffy when layered. Overwhipping makes it stiff and harder to spread.
Make sure the cream cheese is fully at room temperature before mixing. Cold cream cheese resists blending and creates small lumps that are hard to smooth out later.
It was likely overwhipped. Stop beating as soon as you see soft peaks, and if it goes too far, fold in a tablespoon of unwhipped cream to smooth it back out.
Scoop out excess liquid or fold the berries into a small spoonful of yogurt or cream cheese mixture to stabilize them. This keeps the layers from slipping.
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IngredientsUSMetric1x2x3x
Cheesecake:
- ▢ 1 1/2 cups cream cheese of choice room temperature
- ▢ 1/4 cup low fat Greek yogurt (for LCHF: pure cream)
- ▢ 1 tablespoon granulated sweetener or granulated sugar of choice
- ▢ 1 teaspoon instant coffee dissolved in 1 tablespoon boiling water cooled to room temperature, optional
- ▢ 2-4 tablespoons Kahlua adjust to preferred strength
- ▢ 1 1/2 cups frozen raspberries
Cream:
- ▢ 1 cup whipping cream or sub with light/low fat whipped cream
- ▢ 1 tablespoon confectioners sweetener/sugar
- ▢ 1 tablespoon Kahlua optional
Chocolate Sauce:
- ▢ 1/4 cup chocolate chips of choice sugar free or normal
- ▢ 3 tablespoons almond milk or preferred milk
Instructions
- Combine the cream cheese, yogurt and sweetener/sugar in a small bowl and beat until smooth. Stir the cooled pre-brewed coffee through the mix. Add the Kahlua starting with 1 tablespoon at a time until reaching your desired taste (I used 3 tablespoons, but you make like less or more depending on your tastes).
- Divide 1 cup of the raspberries amongst 6 small glasses and place them into the base of each glass; add the ‘cheesecake’ mixture over the raspberries and place them into the refrigerator to ‘set.’
- In a separate bowl, combine the cream and sweetener/sugar together, and beat until small peaks begin to form. Stir the Kahlua through (if adding it in); set aside.
- Melt the chocolate chips in the microwave in 30 second increments, stirring between each break, until fully melted. Add the milk slowly while whisking with a fork until combined and smooth. (Alternatively, place the chocolate chips in a small heatproof bowl over a pan of boiling water on the stove and stir until melted.)
- Remove the parfaits from the fridge; divide the cream amongst the glasses and top with remaining raspberries. Drizzle with chocolate sauce and serve!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Creamy Kahlua Raspberry Cheesecake Parfaits
Ingredients
Cheesecake:
- 1 1/2 cups cream cheese of choice room temperature
- 1/4 cup low fat Greek yogurt (for LCHF: pure cream)
- 1 tablespoon granulated sweetener or granulated sugar of choice
- 1 teaspoon instant coffee dissolved in 1 tablespoon boiling water cooled to room temperature, optional
- 2-4 tablespoons Kahlua adjust to preferred strength
- 1 1/2 cups frozen raspberries
Cream:
- 1 cup whipping cream or sub with light/low fat whipped cream
- 1 tablespoon confectioners sweetener/sugar
- 1 tablespoon Kahlua optional
Chocolate Sauce:
- 1/4 cup chocolate chips of choice sugar free or normal
- 3 tablespoons almond milk or preferred milk
Instructions
- Combine the cream cheese, yogurt and sweetener/sugar in a small bowl and beat until smooth. Stir the cooled pre-brewed coffee through the mix. Add the Kahlua starting with 1 tablespoon at a time until reaching your desired taste (I used 3 tablespoons, but you make like less or more depending on your tastes).
- Divide 1 cup of the raspberries amongst 6 small glasses and place them into the base of each glass; add the ‘cheesecake’ mixture over the raspberries and place them into the refrigerator to ‘set.’
- In a separate bowl, combine the cream and sweetener/sugar together, and beat until small peaks begin to form. Stir the Kahlua through (if adding it in); set aside.
- Melt the chocolate chips in the microwave in 30 second increments, stirring between each break, until fully melted. Add the milk slowly while whisking with a fork until combined and smooth. (Alternatively, place the chocolate chips in a small heatproof bowl over a pan of boiling water on the stove and stir until melted.)
- Remove the parfaits from the fridge; divide the cream amongst the glasses and top with remaining raspberries. Drizzle with chocolate sauce and serve!
Notes
Nutrition
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