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
Ingredients
- 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
Instructions
- 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 🙂
Hi! I would love to make this recipe, but I can’t find the creamer anywhere near me! I’ve looked at 4 different grocery stores, but none of them have it. Do you have any suggestions on what else I could use?
Hey Hiedi! It may have been a seasonal flavor that’s no longer out (this was an older post). You can sub for cream and a little coffee liqueur or cold espresso. You may also need to up the sugar because the creamer is sweetened. Good luck and enjoy!
2nd time tried making these. They’re SOOOOO good but I just made my husband go back to the store because no matter HOW long I beat it after I drizzled the heavy cream in it won’t stiffen, the first time I had the same problem. I have beat heavy cream thousand times but idk why in this cream mixture it will NOT get fluffy and thick like it should, it will barely for a second and turn liquidy again 🙁 🙁 first time I even tried putting in fridge to thicken few hrs but nothing so I just made them like that.taste is great but idk why the mousse won’t turn out.and I use regular fat heavy whipping cream of course. Any tips??… I thought I over mixed 1st time, then maybe under mixed so I kept going like 15 min and got even more watery. Nothing was wrong with the heavy cream. I want to now try mixing the cream with some sugar first and then folding it together but I’m scared that also won’t work. He’s going to be back home in a sec with 2nd batch of a double recipe. Mother in law requested for mothers day?????
Hey Daniela- I’m so sorry you are having trouble! I do have a couple of tips for you that will hopefully help. First- whatever you do, DON”T overmix. As soon as you see it start to thicken up, just stop. If you overwhip it will become runny. Second- what kind of cream cheese are you using? It should be full fat cream cheese, not the kind in a tub, the kind in a brick. Definitely not whipped. Anything else but the brick will definitely give you trouble. The other thing I would suggest is if you still can’t get the texture you’re after, try upping the quantity on the cream cheese just a little bit. I hope that helps, and again I’m so sorry you’re having so much trouble!
Oops, forgot to leave a comment about these. Made them for Valentine’s Day for my guy and I and they were the bomb. Sooo good. It did take me a few attempts to get the mousse portion to work and not be runny (had to beat the whipped cream on its own till very stiff, then add the rest of the ingredients to it). I used real Bailey’s – as in booze, not the creamer – which provided a nice kick, and made sure to chill the final product for a few hrs to firm it up! Thank god I made extras, because they were even better for breakfast the next morning:) Thanks, Allie!
Thank you so much for looping back and sharing your experience Sharon! I’m so happy you were pleased with the recipe, and I love the tweaks you made!
how far in advance can the mousse be made?
Definitely a few hours and probably even a few days! It holds up really well in the fridge. Thanks for reading and for the great question, Jill!
I’m all for easy no-bake desserts in the summer. Oven heat = no bueno. I must say, they are some purdy layers.
Thank you! And same here- I hope to have lots more oven-less recipes here over the next few months 😉 Thanks Jennie!
What an incredible looking raspberry mocha parfaits! Loving them as much as I am loving these stunning pictures! 🙂
Aw thank you so much!
I am a sucker for parfaits!!! Raspberries and coffee just go together. They both are so full of flavor that they compliment each other without one of them over powering the other. Ha, sounds like a good foundation for a marriage. I love the visual of parfaits. Always makes me feel I am getting some extra special—and I am!!!!
Yes! I totally agree Carol!
This parfait looks like the perfect treat to enjoy during a weekend movie night with my best friend. Thanks for the recipe, Allie!
Happy Friday 🙂
http://www.lovecompassionatelee.com/thinkoutloud/2015/6/8/6815
My pleasure! I hope you and your best friend enjoy- thanks so much for stopping by!