FROZEN RASPBERRY CHEESECAKE — Fresh raspberries, sweetened cream cheese and whipped cream come together in this smooth and creamy frozen treat.
I don’t know why the idea of a frozen cheesecake never occurred to me before, but this Frozen Raspberry Cheesecake brilliant, and delicious!
This dessert–made with fresh raspberries–is light, cool and creamy. Which makes it the perfect thing to serve on those hot summer days.
Plus, you don’t have to turn on the oven, which is a big plus! And this cheesecake is so easy to put together!
Baked cheesecakes are always impressive, but they’re also a lot more work, and need to be baked slowly and carefully, and then refrigerated over night.
Honestly, the hardest thing about making this no-bake cheesecake is waiting for it to freeze. And you don’t have to wait over night!
If you don’t have a spring form pan, a regular pie pan will work in a pinch. It will look a bit more like a pie, but it will still taste like a creamy cheesecake.
And there are so many possibilities for other flavors using different fresh fruit!
I find this cheesecake tastes best when it sits at room temperature for a bit before serving–at least 10 minutes. The longer it’s been frozen, the longer it will need to sit.
Of course, since it is frozen, it can easily be made well ahead of time. So it’s great for summer potlucks and backyard barbecues.
This Frozen Raspberry Cheesecake was a huge hit with my family and I know it’s a dessert we’ll be making often.
Be sure to save this Frozen Raspberry Cheesecake recipe to your favorite Pinterest board for later.
Tips for Choosing and Storing Raspberries
Appearance: Look for berries that are bright and uniform in color. Avoid berries that look dull, dark, wrinkled or dried out. Be sure to check the container for crushed or moldy berries–don’t forget to check the bottom too!
Storing: Do not wash raspberries until you are ready to use them. Store them in the container you bought them in, or some type of breathable container. Avoid keeping them in the coldest part of your fridge.
To freeze raspberries, arrange them in a single layer on a baking sheet. Place them in the freezer for a few hours, then pour the frozen berries into a large zip-top plastic bag or container. Frozen berries will keep for up to 10 months.
Here’s what you’ll need to make Frozen Raspberry Cheesecake
- Graham cracker crumbs
- Heavy whipping cream
- Cream cheese
- Powdered sugar
- Lemon juice
- 1 cup graham cracker crumbs
- 1/4 cup butter, melted
- 2 cups heavy whipping cream
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 cups fresh raspberries
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla
- In a small bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a 9-inch spring form pan.
- In a large bowl, beat whipping cream until stiff peaks form. Set aside.
- In another large bowl, beat the cream cheese and powdered sugar until smooth.
- Add the raspberries, lemon juice and vanilla and beat until well combined.
- Fold the whipped cream into the cream cheese mixture. Spread the mixture evenly over the crust.
- Freeze for 3-4 hours or overnight. Let stand at room temperature for 10-20 minutes (depending on how long the cheesecake has been frozen) before removing the rim of the pan.
- Serve with fresh raspberries for garnish. Keep leftovers in the freezer.
Total time does not include freezing.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 468Total Fat: 38gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 111mgSodium: 200mgCarbohydrates: 29gFiber: 2gSugar: 20gProtein: 5g
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Who Dished It Up First: Adapted from Virtually Homemade.