Raspberry Cheesecake


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

Prep Time:
15 mins
Additional Time:
4 hrs
Total Time:
4 hrs 15 mins
1 to 9 - inch springform pan


  • 2 (8 ounce) packages cream cheese

  • 1 cup white sugar

  • 1 pint heavy cream

  • 4 (7 ounce) packages oval butter sandwich cookies with chocolate filling (eg Pepperidge Farm Milano)

  • 1 (21 ounce) can raspberry pie filling


  1. 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.

  2. 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 (per serving)

546 Calories
35g Fat
55g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 546
% Daily Value *
Total Fat 35g 45%
Saturated Fat 19g 93%
Cholesterol 90mg 30%
Sodium 228mg 10%
Total Carbohydrate 55g 20%
Dietary Fiber 2g 7%
Total Sugars 31g
Protein 7g
Vitamin C 2mg 8%
Calcium 46mg 4%
Iron 2mg 9%
Potassium 95mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.