16 ounces cream cheese, softened
¾ cup powdered sugar
¼ cup milk
1 teaspoon vanilla extract
1½ cups frozen nondairy whipped topping, thawed
1 cup crushed graham cracker crumbs
1 jar (10-12 ounces) raspberry preserves
Fresh raspberries, for garnish
Using an electric mixer, beat cream cheese, powdered sugar, milk and vanilla in a large bowl. Fold in whipped topping until well combined.
Add 1 tablespoon graham cracker crust to each of six parfait glasses. Using a piping bag or spoon, put a layer of cheesecake mixture into each glass. Each glass should have a half an inch left at the top. Spoon in preserves to top each glass; top with a fresh raspberry. Refrigerate at least 1 hour before serving.