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These amazing No Bake, White Chocolate Raspberry Cheesecake Parfaits are nothing short of decadent, heavenly and delightful. The flavor combination is wonderful! Picture the rich creaminess of white chocolate cheesecake, the vibrant burst of fresh raspberries, and the delightful crunch of an Oreo crust, all coming together to create a parfait that’s not only visually stunning but delicious as well. They would make a fun treat for your Valentine!

To make the delightful raspberry filling, I used frozen raspberries that I cooked down with just a bit of cornstarch, sugar, lemon juice and bit of butter and vanilla. So good!

Once you have made the creamy cheesecake layer, and the oreo cookie crust crumbles…

…grab a small plastic cup and layer the cookie crumbles, a spoonful of cheesecake, some raspberry sauce…

cheesecake and then a sprinkle of the oreo cookie crumble.

Top with a few fresh raspberries and you are good to go!

They can be made up to 24 hours in advance.

Hope you get a chance to try them.

White Chocolate Raspberry Cheesecake Parfaits

Serves: 15 parfaits Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 Tb cornstarch
  • 1/2 C sugar
  • 1 (12 oz) package frozen raspberries
  • 1 Tb water
  • 1 Tb lemon juice
  • 2 Tb butter
  • 1 tsp vanilla
  • dash salt
  • 1 C white chocolate chips
  • 3 (8 oz) packages cream cheese, softened
  • 4 C powdered sugar
  • 4 C cool whip, completely thawed
  • 1 tsp vanilla
  • 30 Oreo cookies
  • 8 Tb butter, melted
  • dash salt
  • 1 (6 oz) package fresh raspberries


1. Grab a medium sized sauce pan and add the cornstarch and sugar to it. Toss together to combine. Add the raspberries, water and lemon juice. Stir to combine.
2. Heat the pan over medium high heat, stirring occasionally as the mixture starts to thaw and warm. Once it starts to get hot, stir continually. Allow it to cook and simmer while you stir it for 2-3 minutes of until it becomes slightly thinner than pudding.
3. Remove from the heat, add the butter, salt and vanilla and stir to combine. Set aside to cool completely.

1. Pour your white chocolate chips into a glass measuring cup. Heat in the microwave for 30 seconds and then stir. Repeat several times, until the chocolate has melted and is smooth. Make sure not to let any liquid get into the chocolate. It will cause it to harden up on you. Once it has melted, set aside to cool.
2. Place your softened cream cheese into a large mixing bowl or your stand mixer. Beat for about 1 minute, or until smooth. Add the cooled white chocolate and mix to combine.
3. Add the powdered sugar, cool whip and vanilla and mix until smooth. Should only take 2-3 minutes.

1. Place your Oreo cookies in a blender and blend until you have fine crumbs. Pour the cookie crumbs into a medium sized mixing bowl.
2. Add the melted butter and dash of salt and stir well to combine. ASSEMBLY: 1. Grab a small plastic cup and spoon about 1-2 Tb of the Oreo Crumbles into the bottom of it. Press them down slightly.
3. Spoon about 3 Tb of White Chocolate Cheesecake filling over the top and smooth it out with your spoon.
4. Add about 2 Tb of the Raspberry Filling over the top.
5. Spoon another 3 Tb of White Chocolate Cheesecake Filling over the top and sprinkle with some of the Oreo Crumbles.
6. Top with 3 fresh raspberries. Refrigerate for at least and hour and up to 24. Serve and enjoy!

Recipe from Jamie Cooks It Up!

About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

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  1. When do you add butter, vanilla and salt to raspberry filling? In directions I didn’t she when. So I added it when you said to add the raspberries water and lemon juice it seem to work, but I don’t know if that was right. This parfait was so good. Will be making this again!

    1. Stacy,
      Thank you so much for catching that. I’m so glad they turned out well for you. Usually I add the butter, salt and vanilla after the filling has cooked and I’ve removed it from the heat.
      Thanks again!