These dessert parfaits are all the dessert you need with none of the baking.
For cheesecake mousse:
1/2 cup (100 grams white granulated sugar
4 large egg yolks
1 teaspoon vanilla extract
1 cup (236 milliliters) heavy cream
1/3 cup (41 gram all-purpose flour
1 cup (175 grams white chocolate chips
16 ounces (453 grams cream cheese
2 cups (250 grams fresh or frozen (thawed) raspberries
1 teaspoon (5 milliliters) raspberry extract
2 cups (473 milliliters) whipping cream
1/4 cup (50 grams white granulated sugar
1 6 ounces (170 grams package raspberry Jell-O
1 cup (125 grams fresh raspberries
Mint leaves for garnish
12 graham crackers
1 1/2 cups salted pretzels
1/3 cup (75 grams melted butter
Begin by preparing the custard base for the cheesecake: whisk together 1/2 cup sugar with 4 egg yolks and vanilla extract in a small bowl. In a small saucepan, whisk together 1 cup cream with the flour. Cook the cream mixture over low heat for a few minutes until hot; stir constantly and whisk vigorously to remove clumps. Slowly pour cream into the egg yolks, whisking constantly. Cook custard over low/medium heat for 7-10 minutes until thickened. Remove from heat and add white chocolate; whisk until completely melted. Cover custard and set aside to cool to room temperature.
Meanwhile, prepare crust. Place pretzels and graham crackers in a food processor and crush into small crumbs. Combine crumbs with 1/3 cup melted butter; set aside.
Once custard has cooled, prepare cheesecake mousse. Whisk cream cheese in a mixer bowl until light and fluffy. Add the 2 cups raspberries and raspberry extract. Mix until raspberries are completely crushed. Add the cooled custard and blend until well combined; scrape down sides of bowl often. Remove mixture from mixer bowl into a separate bowl.
Into clean mixer bowl, add the remaining 2 cups heavy cream and 1/4 cup sugar. Whisk on high speed until stiff peaks form. Fold 1 cup whipped cream into cream cheese mixture, then gradually begin folding in cream cheese into the whipped cream. Fold very gently so that the whipped cream stays light and airy.
To assemble dessert, spoon several tablespoons of graham cracker crumbs into plastic or glass cups. Transfer mousse into a pastry bag and pipe into cups, filling about 3/4 of the cup. Place cups into the refrigerator for about 1 hour to set.
Prepare the Jell-O according to package instructions, replacing the cold water with ice water to cool down the Jell-O faster. Add fresh raspberries on top of the mousse, then carefully pour over the Jell-O. Fill the cups to the brim. Place in refrigerator to set completely, about 4-6 hours.
Keep refrigerated until ready to serve.