Ingredients4 h 25 m servings 386 cals
- Combine graham crumbs and butter; press firmly onto bottom of 9-inch springform pan. Set aside.
- Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in juice, raspberries and whipped topping. Pour over crust.
- Freeze several hours or until firm. Remove from freezer about 15 min. before serving. Let stand at room temperature to soften slightly. Store any leftover cheesecake in freezer.
Per Serving: 386 calories; 21.8 g fat; 42.8 g carbohydrates; 3.2 g protein; 51 mg cholesterol; 250 mg sodium. Full nutrition
ReviewsRead all reviews 16
We really like this recipe. I actually used a graham cracker crust instead, but then I had a lot of leftover filling. But that was good to eat on its own later! I couldn't find raspberry juic...
Very lovely! So easy to make and the options are endless if you play around with different types of juice and fruit. I don't put as much sugar as it asks, and people enjoy it because it's a ni...
This was yummy and light, I used light cool whip and 1/3 less fat cream cheese. Next time I will omit the raspberries from the filling and put fresh raspberries on top as a garnish instead. Th...
YUM! And so easy! Used the strawberries instead, just make sure to chop up, slicing the berries wasnt enough. As I'm finishing up my second slice, it occurred to me this filling would make deli...
I have been making this recipe for years to rave reviews from friends and family. Super fast and easy....TIP: Raspberry juice is laden with sugar and difficult to find so I use about 1 and 1/2 c...
This was so easy to make! I pureed my raspberries to avoid frozen chunks. Turned our great and very tasty however this is not a cheesecake. It's more of a erm...pie.
Very yummy - great Summer dessert! I used crushed Oreos as my crust, which was a great combo with the raspberries. I will say, I wasn't paying attention, and if you add this to a "shopping list...