Easy No-Bake Mini Raspberry Ricotta Parfaits

Rasp_Dessert

by Wisconsin cheese

Rasp_Dessert

Light and simple recipes are the way to go when creating a dessert for summertime entertaining. And in warmer weather, a recipe with minimal or no baking is a plus. This seasonal, no-bake recipe uses fresh red raspberries – which are almost a dessert on their own – and alluring layers of graham cracker and vanilla-infused Wisconsin ricotta cheese to create beautiful delectable mini parfaits fit for any summer cookout or potluck.

When shopping for ingredients, look for deep red, ripe raspberries at the farmers’ market or in the produce aisle for the sweetest berries and choose a whole-milk ricotta for the richest flavor. If you’re entertaining adults, the splash of Grand Marnier liqueur offers a touch of citrusy orange essence for added complexity, or you can exclude the liqueur to prepare this yummy parfait for the whole family.

No-Bake Mini Raspberry Ricotta Parfaits
 

Servings: 4 (Double or triple for larger get-togethers)
 

Ingredients:
1 1/2 cups fresh red raspberries
1/4 cup plus 1 tablespoon sugar, divided
1 tablespoon Grand Marnier liqueur (optional)
1 cup graham cracker crumbs
3 tablespoons unsalted butter, melted
15 ounces Wisconsin ricotta cheese
1/2 cup heavy whipping cream
1/2 teaspoon pure vanilla extract
 

Cooking Directions:
In medium bowl, gently stir raspberries with 1 tablespoon sugar and Grand Marnier, if using. Let mixture sit 30 minutes, stirring occasionally, until berries have darkened in color and released some liquid.

 

In separate small bowl, stir together graham cracker crumbs and melted butter.

 

In stand mixer fitted with paddle attachment, or with an electric hand mixer, beat ricotta, heavy cream, vanilla extract and remaining 1/4 cup sugar 30 to 60 seconds until evenly combined and fluffy, scraping sides of bowl as needed.

 

Set out 4 short drinking glasses, or more if you’re making a bigger batch. Layer 2 tablespoons graham cracker mixture into bottom of each glass, followed by 2 to 3 tablespoons of ricotta mixture. Top with 2 tablespoons berries. Repeat with second layer, finishing with thicker layer of ricotta, berries and liquid.

For more summer dessert recipes, visit EatWisconsinCheese.com.

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