Chocolate Raspberry Brownie Cheesecake Parfait

0 Freeze a metal bow and whisk attachment for 10 minutes. Whip heavy cream until stiff peaks form and set aside
1 Beat the softened cream cheese on medium speed, until smooth and creamy, making sure no lumps are left. Add powdered sugar, melted chocolate, vanilla extract and salt and mix until well incorporated. Fold in whipped cream.
2 Refrigerate for 4 hours, beat again, and fill a piping bag with it
3 Place a layer of brownie chunks on your jar or glass, add a layer of fresh raspberries and pipe your filling on top. Keep refrigerated