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Frozen Raspberry Cheesecakes

"With the delectable taste of raspberry cheesecake ice cream this pretty layered dessert serves as an elegant ending to almost any meal. 'A special church friend originally made a version with lime sherbet,' Vicki Melies of Glenwood, Iowa writes. 'I loved the taste, but this is a fun variation."
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15 m servings
Original recipe yields 2 servings

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  • Prep

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  1. In a small bowl, combine the cookie crumbs and butter. Press onto the bottom of a 4-in. springform pan coated with nonstick cooking spray. Freeze for 10 minutes. In a small bowl, combine the cream cheese, milk and lemon juice until blended. Spread over crust. Freeze for 2 hours or until firm.
  2. Spread sherbet over cream cheese layer; freeze 2 hours longer. Top with raspberries.


  • Nutritional Analysis: 1/2 cheesecake equals 391 calories, 22 g fat (12 g saturated fat), 55 mg cholesterol, 288 mg sodium, 43 g carbohydrate, 2 g fiber, 6 g protein.


Read all reviews 11
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I didn't have the appropriate dish ware for this recipe so I used plastic cups which created a horrible shape that tipped over but it made for a perfect serving size! I used Nilla Wafers for th...

Perfect desert just for two! I made this for my husband and my valentine's dinner and it was excellent. I only made one change to the recipe...I used chocolate graham crackers for the crust in...

These tasted great and were really easy to make. They do melt fast once you plate up so be prepared to serve them immediately.

I really liked how easy these were to make. I doubled the recipe and divided it among 4 ramekins (didn't have small springforms). The kids actually liked this one! I added some choc syrup to the...

Wow, this was unbelievably delicious - and sooo easy. I served this for a small dinner party of "foodies" and everyone raved about it. I was really skeptical that it was going to be good as I wa...

I adjusted the amounts, and made this in a 9 inch springform pan. I didn't have enough shortbread cookies for the crust, so improvised with some Cinnamon Toast crunch cereal, which added a yumm...


These were wonderful! i used shortbread cookies which i broke up in the food processor. I made mine in muffin tins lined with waxed paper and although the edges weren't perfectly round, they loo...

This was surprisingly good and refreshing. I didn't have mini springform pans so I used a regular 8" springform. This was easy, but it caused problems when serving. 1. Grease the pan well. ...