Rating: 4.5 stars
56 Ratings
  • 5 star values: 39
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

Easy, to die for cheesecake. Everyone asks me to bring this dessert.

Recipe Summary

prep:
15 mins
additional:
4 hrs
total:
4 hrs 15 mins
Servings:
16
Yield:
1 -9 inch springform pan
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, cream together cream cheese and sugar. Set aside. In a separate bowl, whip cream until stiff peaks form. Fold whipped cream into cream cheese mixture.

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  • Line the bottom and sides of a 9 inch springform pan with cookies. Pour half of the cheese mixture over the cookies. Top with half the raspberry filling and spread evenly. Place another layer of cookies over raspberry and repeat cheese and raspberry layers. Chill in refrigerator 4 hours or overnight before unmolding and serving.

Nutrition Facts

546 calories; protein 6.5g; carbohydrates 55.3g; fat 35.3g; cholesterol 89.7mg; sodium 227.9mg. Full Nutrition
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