This frozen raspberry-cream cheese dessert is spectacular and can be made ahead since it is served frozen.

LMLSCA

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Recipe Summary

prep:
25 mins
additional:
3 hrs
total:
3 hrs 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Thoroughly grease a 7x11x2 inch baking pan, and set aside.

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  • Stir together the graham cracker crumbs, melted butter, and sugar in a bowl until well blended. Press the mixture into the bottom of the prepared pan.

  • Bake the graham cracker crust in preheated oven until golden, about 8 minutes.

  • In a separate bowl, beat the egg yolks on high speed until thick and lemon colored. Add the softened cream cheese, sugar, and salt. Beginning on low speed and increasing to high, beat until smooth.

  • Place the egg whites in a large bowl, and beat until stiff peaks form. Gently fold the egg whites into the cream cheese mixture.

  • Place the heavy cream in a bowl, and beat until stiff. Gently fold the whipped cream into the cream cheese mixture.

  • Place the raspberries in a blender. Cover, and blend on low speed until berries soften. Swirl half the berries into the cream cheese mixture. Spread the cream cheese mixture evenly over the crust.

  • Spoon the remaining raspberries on top of the cream cheese mixture. Use a knife to swirl the berries into the cream cheese, making a red and white swirl pattern.

  • Cover the pan tightly with foil or freezer wrap. Place in freezer for at least 3 hours. When ready to serve, let stand 30 minutes before cutting into squares.

Nutrition Facts

450 calories; protein 5.9g; carbohydrates 46.7g; fat 27.8g; cholesterol 152.8mg; sodium 235.4mg. Full Nutrition
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Reviews (7)

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Most helpful positive review

Rating: 5 stars
05/12/2008
Very easy to make - my boyfriend even helped. I love that it is No Bake!!! Used a chocolate pre-made crust store bought just to save time - fabulous. I left it in the freezer for at least 12 hours (overnight) and it was perfect. I used powder sugar instead of granulated sugar to make it more smooth. It does melt fast. Read More
(14)
9 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/12/2008
Very easy to make - my boyfriend even helped. I love that it is No Bake!!! Used a chocolate pre-made crust store bought just to save time - fabulous. I left it in the freezer for at least 12 hours (overnight) and it was perfect. I used powder sugar instead of granulated sugar to make it more smooth. It does melt fast. Read More
(14)
Rating: 5 stars
05/08/2009
This recipe turned out so yummy! Much better than I had expected. I followed the recipe but I had no heavy cream and couldn't get to the store. So I used half evaporated milk 1/2 regular milk and 1 tbls butter melted. I slowly added this to the creamed mixture and it still turned out WONDERFUL! I will use the heavy cream next time. As for the freezing time I found if you freeze it uncovered it froze faster and more evenly. It was huge hit at our dinner party. We will be making this regularly! Read More
(10)
Rating: 5 stars
01/24/2011
Very yumalicous! I didn't have a blender cuz i was over at my boyfriends making it. i got it to a paste and just added it that way and still turned out very well. I added partial raspberries on top after an hour in the freezer. Make sure to cut the raspberries when frozen way easier! Definitely a party pleaser! Read More
(7)
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Rating: 5 stars
08/22/2007
The flavor was great but for some reason mine didn't set. After taking it out of the freezer it melted all over. Not sure what I did wrong? Read More
(6)
Rating: 4 stars
07/25/2007
Took a chance & tried this out for a family gathering. It turned out really well. It didn't freeze up as hard as I imagined it would but it was good none the less. I did a few things different. First I added 1 Tsp vanilla to the egg mixture.I also doubled the crust & used a 9x13 pan. Next I used raspberry jam instead of frozen as it was all I had on hand. I got many raves but in my opinion the frozen raspberries would be better because it wouldn't be as sweet as jam! Thanks! Read More
(4)
Rating: 4 stars
07/22/2007
This was a very good recipe but I had to double the crust because it just wasnt enough to fill the pan. Big hit thanks! Read More
(4)
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Rating: 5 stars
05/22/2019
It was very easy to make and super yummy. I have never made cheesecake so if I can do it so can you. Read More
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