Raspberry Mocha Mudslide Parfaits
Treat yourself to these Raspberry Mocha Mudslide Parfaits! The no-bake cheesecake mousse whips up in mere moments, and you’ll love the way the deep, dark chocolate and coffee flavor contrasts with the fresh tart raspberry and crunchy cookie layers.
This is a sponsored post, written by me, on behalf of BAILEYS® Coffee Creamers. All opinions expressed herein are straight from my heart.
Good morning my friends! It’s Monday and I hope you’re fresh off a fun and relaxing weekend, and getting a great start to the new week. Here in my ‘hood it’s the last week of school, so the kiddos are really excited to get going on their summer break. And, to be honest, mom is pretty excited too, to have the afternoons off from sorting through papers and nagging about homework.
Today’s recipe is a truly decadent one, with amazing rich, deep flavors of coffee and chocolate, contrasted by tart, seasonal raspberries. I could not stop digging my spoon down into this creamy no-bake treat!
I think you are going to love this recipe because it’s maximum impact with minimal effort. Honestly, I spent more time fussing over the pretty layers than I did actually making the dessert itself! The no-bake cheesecake mousse comes together in about 5 minutes flat, and the raspberry and chocolate cookie crumb layers are literally as simple as putting one ingredient in the food processor and turning it on.
You get the “Mudslide” by using a little bit of BAILEYS® Coffee Creamer in the mousse. It brings such a great sweet, creamy flavor. I really like BAILEYS® Coffee Creamers because they are made with real cream. It’s such a great way to bump up the flavor in your recipes, without adding a bunch of questionable non-dairy weirdness. There’s so much you can do with them- if you need some inspiration, check out their awesome recipe page!
The coffee and chocolate flavor is so deep and intense, but the raspberry brightens things right up in such a lovely way! I think this is just the perfect make-ahead treat for warm summer nights.
This post contains affiliate sales links.
Raspberry Mocha Mudslide Parfaits
- 8 ounces (226.8 g) cream cheese, (I used reduced fat, the kind in a brick)
- 1/3 cup (66.67 g) granulated sugar
- 1/2 cup (118.29 ml) BAILEYS® Coffee Creamer,, in BAILEYS® Mudslide flavor
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon instant espresso granules
- 1 cup (238 ml) heavy cream,, cold
- 4 ounces (113.4 g) fresh raspberries,, pureed
- 12 chocolate sandwich cookies,, finely processed, or approx. 1 cup of chocolate cookie crumbs
- Place the cream cheese and sugar in a large mixing bowl, and whip on medium speed until creamy and well-combined.
- In a large liquid measuring cup, whisk the BAILEYS® Coffee Creamer together with the cocoa and espresso powder. Add the mixture to the bowl, scraping the sides down with a silicone spatula, and continue to mix on medium speed.
- In a thin, slow stream, pour in the cold cream. When all the cream has been added, turn the mixer up to medium high speed and whip until fluffy and stiff.
- In small jars, layer the mousse with the cookie crumbs and raspberry puree. Serve cold.
I should really remind myself that certain things are NOT called in the same in Canada as they are in the States. I had to re-start the mousse portion of this recipe and throw it into the garbage (it hurt my heart to throw out almost $10 worth of ingredients – cream cheese is expensive here!). My problem was that [not knowing what the hell heavy cream was, which doesn’t exist in Canada] I had used 18% MF table cream, when what I SHOULD’VE used is 35% MF whipping cream. Sigh. Table cream does not stiffen and turn into a mousse. Whipping cream (USA = heavy cream) does. Thanks, Google! I do wish this recipe had included a note about that somewhere for Canadian readers. Also, I don’t particularly think it was necessary to pull out the food processor for the raspberries and wish I would’ve just mashed them and saved myself an mountain of dishes. Also…4oz of raspberries was NOT enough. I used 6oz and it made barely enough purée for 4 servings. Two hours later, I ended up with absolutely delicious desserts that I’m glad I made. I just wish the recipe had been a bit clearer and easier to follow. Thanks for the recipe 🙂