The star of these Raspberry White Chocolate Cheesecake Parfaits is the no-bake cheesecake flavored with both white chocolate and Frangelico.
My family loved when I made Strawberry Cheesecake Parfaits, so why not a raspberry version? But I decide to up my game and mix in some white chocolate AND hazelnut liqueur, which is an outstanding pairing. Topping with a couple fresh berries and a sprig of mint is an easy way to turn a simple dessert into something elegant. I piped a little leftover cheesecake filling on top to anchor the mint. Voila! A dessert worth of a special occasion.
The Food & Wine Conference
Last summer, I attended the Food & Wine Conference in Orlando. What a blast! I met a slew of bloggers that I’d been “friends” with via our blogs, but never met in person and reconnected with some treasured blogger friends. We laughed, we learned, we stayed up late, we enjoyed incredible food and wine. I knew I’d return this year. And as a bonus, I won second place with my Raspberry Chambord Brownies in Dixie Crystals’ Brownie Contest which just happened to be served at our homestyle, “Sunday Supper” dinner. The ultimate compliment was when a gluten-free blogger friend said she broke her diet to taste one of my desserts. An honor in so many ways. If you’re a blogger, check out the conference details, including how to register—I guarantee you’ll learn SO much!
Dixie Crystals Chocolate Dessert Recipe Contest
Bill swooned with his first bite. So after this high praise (you know he’s a hard sell), I decided this was the recipe to submit to the Dixie Crystals Chocolate Dessert Recipe Contest. Cheesecake? Raspberries? White Chocolate? Frangelico? All wrapped into one spectacular dessert! Definitely a winner at our house. If you’d like to enter, check out the details on the Food & Wine Conference website. There are cash prizes and full conference passes to be won!
- Develop an original recipe for a chocolate dessert. It cannot be an adapted or previously published recipe.
- Publish a blog post with the recipe between March 30 and April 17, 2015.
- Share your blog post on Twitter, Facebook, Pinterest, and Instagram between March 30 and April 17, 2015 using the conference hashtag #FWCon
- Include information on the Food and Wine Conference and this contest in your post.
- 2 cups frozen raspberries (fresh are fine, too)
- ⅓ cup Dixie Crystals Sugar
- Squeeze of lemon juice
- 2 teaspoons of cornstarch
- 1+ tablespoon water
- 1 cup heavy cream
- ½ cup Dixie Crystals Powdered Sugar
- 1 teaspoon vanilla
- 2 tablespoons Frangelico (hazelnut liqueur)
- 8 ounces cream cheese, at room temperature
- 4 ounces white chocolate, chopped
- Fresh raspberries and mint to garnish, optional
- In a saucepan, combine raspberries, sugar and lemon juice. Simmer and stir occasionally till berries break down. Mix together cornstarch with a tablespoon of water to make a slurry (you can add a little more water if needed). Mix into hot raspberry sauce and cook till mixture thickens. Strain with a mesh sieve to remove seeds and set aside to cool to room temperature.
- Carefully melt the chocolate in the microwave, stopping at 30 second intervals to stir, till chocolate is smooth. Set aside.
- Whip cream with whisk attachment of stand mixer till stiff peaks form. Place in another bowl and fit mixer with paddle attachment.
- Whip the cream cheese with the paddle attachment till light and fluffy. Add powdered sugar, vanilla and Frangelico and mix till combined. Add melted chocolate and mix till combined. Fold in whipped cream.
- Divide cheesecake mixture between 4-6 glasses/serving dishes and smooth tops. Reserve a few tablespoons if you'd like to pipe a star on top of each parfait.Pour some raspberry sauce over each parfait till it is evenly distributed. Spread to cover top of cheesecake. Pipe a star of filling over raspberry sauce and garnish with berries and mint if desired. Chill for an hour before serving.