Raspberry Whipped Cream Delight
Fluffy vanilla whipped cream layered with bright raspberry compote and buttery graham crumbs. A quick, no-bake treat.
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Servings:
Ingredients
Main Ingredients
- 0.75 cup graham cracker crumbs
- 2 tbsp unsalted butter, melted
- 0.13 tsp fine sea salt
- 2.5 cup fresh raspberries for compote
- 0.33 cup granulated sugar for compote
- 1 tbsp fresh lemon juice
- 0.5 tsp lemon zest
- 4 oz cream cheese, softened
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- 1.5 cup cold heavy whipping cream
- 0.5 cup fresh raspberries for topping
Instructions
Preparation Steps
- Stir graham crumbs, melted butter, and salt until evenly moistened; set aside.
- Simmer raspberries, granulated sugar, lemon juice, and zest over medium heat for 3–5 minutes.
- Mash lightly to a jammy texture, then cool completely.
- Beat cream cheese with powdered sugar and vanilla until smooth and fluffy.
- Pour in cold heavy cream and whip to medium peaks.
- Spoon a layer of crumbs into 6 glasses. Add whipped cream, then raspberry compote; repeat layers.
- Top with fresh raspberries and chill 10 minutes before serving.
Notes
Try swapping vanilla with 1/4 tsp almond extract, or fold 2 tbsp lemon curd into the cream for extra zing. For a lighter take, use Greek yogurt in place of cream cheese. Leftovers keep covered in the fridge up to 2 days.
This recipe is an original creation inspired by classic Raspberry Whipped Cream Delight flavors. All ingredient ratios and instructions are independently developed.