Stop Lookin'. Get Cookin'.

Serving up simple food, inspiring ideas and connecting along the way.

No Bake Raspberry Cheesecake Parfaits


Let’s talk raspberries.

I don’t know much but what I do know is that these bushes have a plethora of berries on them. 

Don’t you love the word “plethora”?  I do – it’s one of those words Mrs. Gray made me learn in high school English class and it’s one of my favorite.  Plethora, plethora, plethora.  It’s a mouthful but it sounds so much more sophisticated than “a lot of berries” or “a boat load of berries”.   A girl needs a little bit of class in her life.

These raspberry bushes are not ours.  They are our neighbors but my kids get to pick them for a summer job.  It’s great for me.  I get to go along and pick my own.  So for about 2 weeks out of the summer, we have raspberries coming out the ying yang – in a good way.

The bushes this year have so many berries on them that you think you have them all picked in one area only to turn around and pick another pint off the same few bushes you just thought you got done with about 15 minutes ago. 

Now if I were a raspberry – this is where I would want to grow – in the shade under a leaf.  That would be the life.

The process for my kids to pick these berries goes something like this.

  • Get proper attire on – i.e. – do I have my iPod, water, bug spray, sun bathing clothes and work boots.  The work boots are not required but yet – very fashionable, dontcha think?


  • Throw a raspberry at mom because I don’t want my picture taken.  Isn’t he just the cutest thing?  I know.  I’m biased but he’s still pretty darn cute.


  • Pick the berries one by one and inspect each one to make sure it doesn’t have bugs on it or bad spots.

  • Put it in the container and repeat until the pint is full.

Since it’s been so hot here, I didn’t want to turn the oven on to make something with them yesterday so instead I made a quick easy no bake raspberry cheesecake parfait. 

Just crush up some graham crackers and add a little bit of melted butter and sugar.  Place in the bottom of your containers.  Next comes the cheesecake pudding.  Make it up like the normal recipe, let it set for about a minute or two and then pour half over the graham cracker crumbs.  Then layer it with some raspberries. 

Now pour the remaining pudding over the raspberries, top with a little bit of crackers and a few more raspberries as garnish.  Refrigerate for about 30 minutes and they are all set to eat.

What would you make with a plethora of fresh raspberries?

No Bake Raspberry Cheesecake Parfaits

Yield: 4 servings

Prep Time: 10 minutes

Total Time: 40 minutes


• 1 1/4 cup graham crackers – crushed
• 2 tablespoons butter – melted
• 1 tablespoon sugar
• 1 – 1 ounce package cheesecake pudding
• 2 cups milk
• 1 pint fresh raspberries


1. Combine the graham crackers, sugar and melted butter in a bowl until well mixed. Put about ¼ cup of mixture into each container and tap down with the bottom of a cup to make sure it is packed down.
2. Mix up the cheesecake pudding with the milk as directed. Let set for a minute or two and then pour ¼ cup into each container over the graham cracker crust.
3. Place a layer or raspberries over the pudding.
4. Pour the remaining pudding over the layer of raspberries.
5. Top the pudding with a little bit more graham crackers and a few extra berries as garnish.
6. Put in fridge for at least 30 minutes to let everything set. Keep cold until ready to serve.


    Pin It

15 Responses to “No Bake Raspberry Cheesecake Parfaits”

  1. #
    Daria — July 2, 2012 at 8:16 pm

    I, too, appreciate the word PLETHORA!

    • Kendra replied: — July 3rd, 2012 @ 11:55 am

      I’m sure there are a plethora of us who do appreciate this word Daria!:)

  2. #
    Tani@Tagana Rose — July 3, 2012 at 8:08 am

    What a gorgeous blog you have!! This recipe looks so delicious and I know I’m going to have to give it a try soon!!
    I hope you have a fantastic day:)

    • Kendra replied: — July 3rd, 2012 @ 11:55 am

      Thanks for the compliment on my blog. Do try this recipe but if you don’t like raspberries, substitute any type of berry that you do like and it will be just as refreshing.

  3. #
    A. Beemun — July 3, 2012 at 8:51 am

    Hey there! This has to be your best blog yet!! Who doesn’t love fresh organic raspberries? This is FANTASTIC!!!

    • Kendra replied: — July 3rd, 2012 @ 11:57 am

      Thanks A. Beemun for the compliment. We have the best neighbors who share their organic food with us. I think the organic weeds is what does the trick though. 🙂

  4. #
    Anita at Hungry Couple — July 3, 2012 at 11:51 am

    OMG, I need to make this ASAP. But first I need to find cheesecake pudding… Stunning photo, by the way. I saw it on Tasteologie.

    • Kendra replied: — July 3rd, 2012 @ 11:59 am

      Thanks Anita for the compliment on the photo! The cheesecake pudding mix I used is Jello Sugar Free/Fat Free. I’ve never been able to find it with sugar or fat so you should be able to eat twice as much of it without feeling guilty. 🙂

  5. #
    Kathryn Griffin — July 4, 2012 at 7:52 am

    That looks absolutely delicious. My daughter would love this. Raspberries are her favorite. Visiting from Chef in Training. Would love it if you would share this at my Make it Pretty Monday at The Dedicated House. Wishing you a grand 4th. Toodles, Kathryn @TheDedicatedHouse

  6. #
    Winnie — July 4, 2012 at 10:44 am

    These desserts look absolutely delicious!
    I loooooooooove raspberries but we don’t have here fresh ones, so just looking at these wonderful photos make me jealous 🙂 I’d love to pick them up

  7. #
    Kathryn Griffin — July 5, 2012 at 8:41 am

    Thank you for sharing this at the Make it Pretty Monday at The Dedicated House. Hope to see you again next week. Toodles, Kathryn @TheDedicatedHouse

  8. #
    K @ Claiming Our Space — July 6, 2012 at 9:51 am

    With the 100+ degree heat expected for today, this is totally our dessert for tonight. Not sure we have enough raspberries left from our CSA basket so we will be adding some blueberries to the mix as well. Thanks for sharing on Tout It Tuesday! Hope to see you next week.

  9. #
    K @ Claiming Our Space — July 9, 2012 at 9:38 am

    Just wanted to let you know I used your recipe as inspiration for a blueberry/raspberry version.

  10. #
    Christine — July 9, 2012 at 12:44 pm

    YUMMY!! I’m saving this!

    Thanks so much for sharing this at The DIY Dreamer.. From Dream To Reality!

  11. #
    Michelle — July 9, 2012 at 9:42 pm

    This is a beautiful and delicious dessert! I wish I lived where I could go pick the berries myself. Gorgeous! I can’t wait to try this recipe. Thanks so much for linking up to Creative Thursday last week. I can’t wait to see what you link up next. Have a great week.