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Raspberry Cream Cheese Dessert

Sweet, indulgent cream and fruity raspberries layered into a delicious dessert.
Prep Time30 mins
Total Time30 mins


For the base

  • 12 graham crackers

For the cream

  • 100 g cream cheese
  • 250 ml heavy cream
  • 1/2 cup powdered sugar
  • 1 tsp corn starch

For the topping

  • 250 ml raspberry juice
  • 1 tsp powdered gelatin
  • 125 g raspberries


  • In a bowl mix the cream cheese with one tablespoon of the heavy cream and mix until smooth.
  • Mix the cornstarch with the powdered sugar and set aside.
  • In a separate bowl beat the heavy cream until stiff and add the sugar starch mixture.
  • Carefully fold the whipped cream into the cream cheese. Set aside.
  • Crumble the cookies in a food processor or in a freezer bag by hand. Mix with a teespoon of the cream mixture and fill the crumbled cookies into the bottom of six small dessert glasses. Slightly press them down.
  • Add the cream to the glasses and top every portion with fresh raspberries (approximately 6-7 raspberries per glass).
  • Mix 50ml of the raspberry juice thoroughly with the powdered gelatin and set aside to swell inside the liquid.
  • In a sauce pan bring the remaining juice to a boil. Take off the heat and mix with the swelled gelatin.
  • Let the mixture cool for a few minutes and then carefully fill into the glasses.
  • Chill the dessert for at least 3 hours and garnish with some fresh raspberries before serving.