Chocolate Raspberry Parfait

These parfait-style cheesecakes put an elegant spin on a classic dessert.

These picture-perfect parfaits are just the thing for an impressive make-ahead dessert that’s bursting with flavour. Layer the creamy cheesecake filling with crunchy granola, dark chocolate and tangy berries for a truly delicious combo with every spoonful!

18 minutes
3 people


  • Granola base
  • ¾ cup (190 mL) oats
  • 1 tbsp (15 mL) freeze-dried raspberry powder (optional)
  • 1 tbsp (15 mL) olive oil
  • 1 tbsp (15 mL) maple syrup
  • ¼ cup (60 mL) skinless, blanched almonds, chopped
  • 3 squares (30 g) Lindt Excellence Raspberry Dark Chocolate, chopped
  • Cheesecake
  • ¾ cup (190 mL) cream cheese
  • ½ cup (125 mL) 35% whipping cream
  • 1 tsp (5 mL) vanilla extract
  • ½ lemon, zested
  • Decoration
  • Assorted berries, including raspberries
  • 3 squares (30 g) Lindt Excellence Raspberry Dark Chocolate


Step 1.

GRANOLA BASE: Preheat the oven to 350°F (180°C). Combine all the granola base ingredients (except the chocolate) and spread onto a baking tray lined with parchment paper.

Step 2.

Bake for 10 min and mix with a spatula to ensure even toasting.

Step 3.

Bake for another 5 to 8 minutes, until crunchy. Put chopped chocolate in a mixing bowl and drop (still warm) granola into it. Stir until the chocolate is completely melted.

Step 4.

Transfer the granola back onto your tray and leave to cool.

Step 5.

CHEESECAKE: Whisk all the cheesecake ingredients together until they reach the consistency of whipped cream. Transfer into a piping bag.

Step 6.

Pipe one layer of cheesecake mix into a glass, followed by a layer of granola, another layer of cheesecake and garnish with berries.

Step 7.

Top with a diamond of Lindt Excellence Raspberry Dark Chocolate.


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