Easy Raspberry Cheesecake Parfait with a Buttery Nut Crumble
This tasty cheesecake parfait has sweet raspberries and a buttery walnut crumble. It’s gluten free with an equally-as-tasty dairy-free option!
Ingredients
Filling
- 8 oz Cream Cheese For dairy free, use a non-dairy cream cheese spread.
- 4 oz Frozen Whipped Topping For dairy free, use a non-dairy topping (I prefer Cocowhip).
- 3 Tbsp Powdered Sugar
- 2 Tbsp Orange Juice
Crumble
- ¼ Cup Walnuts
- 1 Tbsp Brown Sugar
- 1 Tbsp Gluten Free 1 to 1 Flour
- 1 Tbsp Butter For dairy free, use a non-dairy buttery spread.
Other
- 6 oz Fresh Raspberries
Instructions
Make the Filling
- Mix the softened cream cheese, frozen whipped topping, powdered sugar and orange juice together using a stand or hand mixer on medium speed.
Make the Crumble
- For the crumble, add the chopped pecans, gluten free 1 to 1 flour and brown sugar to a medium bowl and mix together by hand until well combined.
- Add the butter to the mixture, stirring the ingredients together until the sugar and flour are absorbed.
Make the Parfait
- Set out 4 6-8 oz parfait glasses/cups of your choice.
- Add a thin layer of the crumble to the bottom of each cup, pressing down and spreading out evenly. ***Make sure to leave just enough crumble to sprinkle a small amount on top of the four parfaits when they are finished.
- Divide half of the filling between the four cups, spreading it out to the edges.
- For the next layer, add 4-5 raspberries to the top of the filling.
- Split the remainder of the filling between the four cups, layering on top of the raspberries.
- Top parfaits with the remaining raspberries.
- Sprinkle the remainder of the crumble on top of the raspberries on each parfait.
- Serve and enjoy!