Raspberry Mocha Mudslide Parfaits

5 stars (3 ratings)

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.

Prep Time15

Total Time15

Course: Dessert

Cuisine: American

Keyword: Cheesecake, mocha, mousse, mudslide, no-bake, parfaits, raspberry

Servings: servings

Calories: 673kcal

Ingredients

8 ounces cream cheese (I used reduced fat, the kind in a brick)
1/3 cup granulated sugar
1/2 cup BAILEYS® Coffee Creamer, in BAILEYS® Mudslide flavor
2 tablespoons unsweetened cocoa powder
1 teaspoon instant espresso granules
1 cup heavy cream, cold
4 ounces fresh raspberries, pureed
12 chocolate sandwich cookies, finely processed, or approx. 1 cup of chocolate cookie crumbs

US Customary - Metric

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.

Nutrition