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Creamy Kahlua Raspberry Cheesecake Parfaits

AmericanDessertEasy
Prep
min
Cook
min
Total
min
Serves
6
✦

Ingredients

cheesecake

  • 1.5 cupcream cheese of choice, room temperature
  • 0.25 cuplow fat Greek yogurt (for LCHF: use pure cream)
  • 1 tbspgranulated sweetener or granulated sugar of choice
  • 1 tspinstant coffee dissolved in 1 tablespoon boiling water, cooled to room temperature (optional)
  • tbsp2–4 tablespoons Kahlua, to taste
  • 1.5 cupfrozen raspberries

cream

  • 1 cupwhipping cream (or substitute light/low fat whipped cream)
  • 1 tbspconfectioners sweetener or sugar
  • 1 tbspKahlua (optional)

chocolate sauce

  • 0.25 cupchocolate chips of choice (sugar free or normal)
  • 3 tbspalmond milk or any milk

Method

  1. 1Combine 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 desired taste (approximately 3 tablespoons, adjust to preference).
  2. 2Divide 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 glasses in the refrigerator to set.
  3. 3In a separate bowl, combine the cream and sweetener/sugar together and beat until small peaks begin to form. Stir the Kahlua through if adding; set aside.
  4. 4Melt the chocolate chips in the microwave in 30-second increments, stirring between each interval, until fully melted. Add the milk slowly while whisking with a fork until combined and smooth. (Alternatively, melt chocolate in a small heatproof bowl set over a pan of boiling water on the stove, stirring until melted.)
  5. 5Remove the parfaits from the fridge. Divide the cream amongst the glasses and top with remaining raspberries. Drizzle with chocolate sauce and serve.