Chocolate Raspberry Cheesecake Parfaits (Dairy-Free)

Holiday entertaining is made easy with these make-ahead Chocolate Raspberry Cheesecake Parfaits. They’re dairy-free and grain-free, and have all the decadence you’d expect from a cheesecake!

This post is sponsored by E.D. Smith. As always, all opinions are my own. Thanks for supporting the brands that make Crumb Top Baking possible.

Christmas is just around the corner, and it’s time to consider your dessert options for the big day!

While I always have cookies, bars and cakes on hand for the holidays, Christmas Day dessert requires a little something special. I love serving a decadent dessert that looks pretty and festive, and leaves dinner guests asking for seconds. I know, I have high expectations for my desserts!

This year, to help meet my high exceptions, I’ve teamed up with my friends at E.D. Smith to create a recipe that will wow your guests! These Chocolate Raspberry Cheesecake Parfaits have an almond cocoa crumb base, with a creamy cheesecake filling made from avocados, cocoa, maple syrup and coconut milk. So they’re dairy-free and grain-free, and with a layer of E.D. Smith ready-made raspberry pie filling, they’re an absolute show stopper.

If you’ve been following Crumb Top Baking for a while, you know I’m a fan of E.D. Smith. Their pure pumpkin has been a staple in my recipes for years. From pumpkin donuts to avocado pumpkin cookies, fall baking wouldn’t be complete without pure pumpkin in the mix.

And while I’ve been buying E.D. Smith products for years, it was only recently that I learned they’re the largest Canadian manufacturer of jams, jellies and marmalades (for over 135 years!), and their real fruit pie filling is the number one brand in Canada.

So with those kind of stats, I was eager to create a festive dessert with their pie fillings. And what better pie filling to use at Christmas than raspberry!? It’s bright, vibrant and festive, and it pairs beautifully with the layers of chocolate in these parfaits.

And speaking of chocolate layers, can we take a moment to appreciate the thick and creamy texture that avocado, cocoa, maple syrup and coconut milk create when they’re all whipped together?! I could eat this dairy-free cheesecake filling straight out of the bowl!

Some tips for making Chocolate Raspberry Cheesecake Parfaits:

• These parfaits should be made a few hours (or up to a day) in advance and refrigerated to allow the cheesecake layer to firm up. Just add the coconut whip and other toppings before serving.
• The coconut whip is just solidified coconut milk whipped up in a high-speed mixer. In order to get a whipped cream texture, you need to use full fat coconut milk that has been refrigerated for about 24 hours. This allows the milk to separate and solidify. If you’re not sure if it’s fully solidified, just place the cans in the freezer for 20 minutes or so.
• As for toppings, I like to reserve some almond cocoa crumbs and raspberry pie filling for the top. And crushed pistachios are always a festive touch.
• For an elegant dessert, serve the parfaits in stemless wine glasses. Just cover them with plastic wrap while they set up in the fridge. For a more casual theme, use glass jars with lids.
• This recipe makes six large parfaits or 10-12 small ones.

If you make these Chocolate Raspberry Cheesecake Parfaits, I would love to hear about it in the comments below. Or take a pic and share it on Instagram by tagging @crumbtopbaking. And be sure to follow #LavishlyEDS and #EverydayEDS for other amazing E.D. Smith recipes!

Chocolate Raspberry Cheesecake Parfaits (Dairy-Free)

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• Author: Leanne
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes (plus time to set up)
• Yield: 6 parfaits
• Category: Dessert

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Description

Holiday entertaining is made easy with these make-ahead Chocolate Raspberry Cheesecake Parfaits. They’re dairy-free and grain-free, and have all the decadence you’d expect from a cheesecake!

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Ingredients

• 1–1/2 cups blanched almond flour
• 1/4 cup + 1/2 cup unsweetened cocoa, divided
• 1/4 cup coconut sugar
• 2 teaspoons chai spice
• 1/4 cup virgin, cold-pressed coconut oil, melted
• 2 large ripe avocados
• 1/4 cup maple syrup
• 4 – 400 ml cans of full fat coconut milk, refrigerated for 24 hours
• 1 – 540 ml can of E.D. Smith Raspberry Pie Filling
• Crushed pistachios for topping

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Instructions

Making the almond cocoa crumb base:

• Pre-heat oven to 350F and line a baking sheet with parchment paper.
• In a small bowl, sift together the almond flour, 1/4 cup of cocoa, coconut sugar and chai spice. Add the melted coconut oil and stir until well combined.
• Press the mixture onto the baking sheet and bake for 8-10 minutes.
• Remove from oven and let cool completely before breaking into crumbly pieces. Set aside.

Making the chocolate cheesecake layer:

• Add the avocados and maple syrup to a large bowl and beat with an electric mixer on medium speed until combined.
• Gradually add the remaining 1/2 cup of cocoa, beating well after each addition. Increase to high speed, and beat the mixture until the cocoa is well incorporated and the mixture resembles a chocolate frosting.
• In a large mixing bowl, scoop out the solidified coconut milk from the four refrigerated cans (discard the liquid). Using an electric mixer, beat on high until the milk is whipped and creamy. This will take a few minutes.
• Add half of the coconut whip to the avocado chocolate mixture and stir until well combined. (You can also use the electric mixer to do this). Set aside the other half of the coconut whip for the parfait topping.

Assembling the parfaits:

• Set out six 8-ounce wine glasses or glass jars and add the almond cocoa crumbs to the bottom of each glass or jar, reserving some to top the parfaits.
• Add a layer of raspberry pie filling to each parfait, reserving some for the topping.
• Next, divide the chocolate cheesecake mixture into each glass or jar, and cover and refrigerate for a few hours to allow the cheesecake to set up.
• When ready to serve, top with the remaining coconut whip, almond cocoa crumbs, raspberry pie filling and crushed pistachios.

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Notes

1. These parfaits should be made a few hours (or up to a day) in advance and refrigerated to allow the cheesecake layer to firm up. Just add the coconut whip and other toppings before serving.
2. For the coconut whip, you will need to use full fat coconut milk that has been refrigerated for about 24 hours. This allows the milk to separate and solidify. If you’re not sure if it’s fully solidified, just place the cans in the freezer for 20 minutes or so.
3. This recipe makes six large parfaits or 10-12 small ones.