Raspberry Oreo No Bake Cheesecake Parfaits
Try this Raspberry Oreo No Bake Cheesecake Parfaits recipe, or contribute your own.
Try this Raspberry Oreo No Bake Cheesecake Parfaits recipe, or contribute your own.
- 2 tablespoons water
- 1 cup fresh or frozen raspberries
- 1 1/2 tablespoons granulated sugar
- 1 x 250g | 8oz pack of extra light or fat free cream c
- 1 cup low fat greek yogurt (i use chobani plain 0% fat)
- 1/4 cup granulated natural sweetener / or sugar of choice
- 1 teaspoon lemon juice (optional)
- 90 g | 3oz oreos crushed (about 1 cup crushed oreos)
- Carbohydrate 0.116437499901569 g
- Cholesterol 2.10234374822278 mg
- Fat 0.797677733700683 g
- Fiber 0 g
- Protein 0.0836894530542531 g
- Saturated Fat 0.465224413669222 g
- Serving Size 1 1 Serving (34g)
- Sodium 3.53062499726582 mg
- Sugar 0.116437499901569 g
- Trans Fat 0.0935947264833796 g
- Calories 8 calories
Step-by-step
- In a medium saucepan, combine the raspberries, sugar, and water. Bring to a boil over high heat. Reduce to a simmer until the sauce thickens.
- Combine the cream cheese, yogurt, whitener/sugar, vanilla and lemon juice in a small bowl and mix until smooth.
- Layer the parfaits with ½ of the the crushed Oreos as the base; then ½ of the 'cheesecake' mixture and ½ of the raspberry sauce. Repeat layering with remaining 'cheesecake,' raspberry sauce and crumbs. Top with fresh raspberries to garnish!
When refrigeration space is at a premium, building desserts in individual 8-ounce glass jars prevents the structural collapse that often plagues larger multi-serving springform pans. Cooling the cooked raspberry compote to room temperature before assembly prevents the warm fruit juices from melting the dairy layers and creating a muddy interface between components. Precision matters significantly when balancing moisture in no-bake dairy bases.
- Ensure the cream cheese sits at 68 degrees Fahrenheit for exactly 30 minutes before mixing to eliminate lumps without requiring heavy machinery.
- Crush the chocolate sandwich cookies uniformly to 3-millimeter pieces so they retain distinct textural crunch against the soft filling.
- Consume these parfaits within 24 hours of assembly because extended refrigeration causes the cookies to absorb excessive moisture and turn spongy.
Transforming leftover components requires storing the raspberry sauce and cream cheese filling in separate airtight containers for up to 48 hours prior to layering. Maintaining this separation guarantees that the structural integrity of the individual elements remains intact until service.
