Ingredients

The following ingredients have 6 Servings
  • 1 1/2 cups cream cheese of choice (, room temperature)
  • 1/4 cup low fat Greek yogurt ((for LCHF: pure cream))
  • 1 tablespoon granulated sweetener ((or granulated sugar of choice))
  • 1 teaspoon instant coffee dissolved in 1 tablespoon boiling water (, cooled to room temperature (optional))
  • 2-4 tablespoons Kahlua ((depending how strong you like it))
  • 1 1/2 cups frozen raspberries
  • 1 cup whipping cream ((or sub with light/low fat whipped cream))
  • 1 tablespoon confectioners sweetener/sugar
  • 1 tablespoon Kahlua ((optional))
  • 1/4 cup chocolate chips of choice ((sugar free or normal))
  • 3 tablespoons almond milk ((or any milk))

Instruction

  • Combine the cream cheese, yogurt and sweetener/sugar in a small bowl and beat until smooth. Stir the cooled pre-brewed coffee through the mix. Add the Kahlua starting with 1 tablespoon at a time until reaching your desired taste (I used 3 tablespoons, but you make like less or more depending on your tastes).
  • Divide 1 cup of the raspberries amongst 6 small glasses and place them into the base of each glass; add the 'cheesecake' mixture over the raspberries and place them into the refrigerator to 'set.'
  • In a separate bowl, combine the cream and sweetener/sugar together, and beat until small peaks begin to form. Stir the Kahlua through (if adding it in); set aside.
  • Melt the chocolate chips in the microwave in 30 second increments, stirring between each break, until fully melted. Add the milk slowly while whisking with a fork until combined and smooth. (Alternatively, place the chocolate chips in a small heatproof bowl over a pan of boiling water on the stove and stir until melted.)
  • Remove the parfaits from the fridge; divide the cream amongst the glasses and top with remaining raspberries. Drizzle with chocolate sauce and serve!