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Creamy Raspberry Dessert Recipe

Creamy Raspberry Dessert Recipe

Do-ahead and delicious, this dessert is a favorite because of its pretty color, creamy texture and terrific flavor. A light, no-bake filling makes it easy. Try garnishing with fresh berries and sprigs of mint. —Julianne Johnson, Grove City, Minnesota
TOTAL TIME: Prep: 20 min. + chilling YIELD:10 servings

Ingredients

  • 1 cup graham cracker crumbs
  • 3 tablespoons sugar
  • 1/4 cup butter, melted
  • FILLING
  • 1 package (10 ounces) frozen raspberries, thawed
  • 1/4 cup cold water
  • 1 envelope unflavored gelatin
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1 cup heavy whipping cream, whipped
  • Fresh raspberries and mint

Directions

  • 1. In a large bowl, combine the crumbs, 3 tablespoons sugar and butter. Press onto the bottom of a 9-in. springform pan. Bake at 350° for 10 minutes. Cool.
  • 2. Meanwhile, for filling, drain raspberries, reserving the juice. Set berries aside. In a small saucepan, combine the juice, cold water and gelatin. Let stand for 5 minutes.
  • 3. Cook and stir over low heat until gelatin is dissolved. Remove from the heat; cool for 10 minutes.
  • 4. In a small bowl, beat cream cheese and sugar until smooth. Add berries and gelatin mixture; beat on low until thoroughly blended. Chill until partially set. Watch carefully, as mixture will set up quickly.
  • 5. Gently fold in whipped cream. Spoon into the crust. Chill for 6 hours or overnight.
  • 6. Just before serving, run knife around edge of pan to loosen. Remove sides of pan. Top with fresh raspberries and mint. Yield: 10 servings.

Nutritional Facts

1 piece: 305 calories, 22g fat (13g saturated fat), 70mg cholesterol, 175mg sodium, 24g carbohydrate (17g sugars, 1g fiber), 4g protein.

Reviews for Creamy Raspberry Dessert

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MY REVIEW
Surprisegal User ID: 8628816 253346
Reviewed Aug. 29, 2016

"Never use cool whip in a yummy dessert like this. Use the real thing --heavy whipped cream. It's worth it. Cool whip is artificial and gross. Why would you use to on a lovely summer dessert like this?"

MY REVIEW
corkyy11 User ID: 4312788 242789
Reviewed Jan. 29, 2016

"I would love to try this recipe, however I would like to know how to prepare in a 9X13 pan as indicated by one of the reviews. (Ina Bovey) Hope you can help me out. (PLEASE) Thanks, Gee"

MY REVIEW
copperpenny09 User ID: 3776513 2895
Reviewed Dec. 28, 2013

"I made this for Christmas dinner at my sister's house. It was a little sweet, but definitely worth making again. Very pretty in addition to being very yummy."

MY REVIEW
fayebts User ID: 6200627 1169
Reviewed Apr. 6, 2013

"I didn't have unflavored gelatin, but had a box of sugar free strawberry jello. I used that instead. I did everything the same but used strawberries instead and cool whip instead of whipped cream. Turned out delicious..."

MY REVIEW
Memaw2405 User ID: 6123503 557
Reviewed Mar. 31, 2013

"Made this for Easter lunch today and it was a big hit. i used 8 oz lite cool whip, light cream cheese and only 1/3rd cup sugar in the filling and it turned out great! I will definitely make this again."

MY REVIEW
KWeekley User ID: 6101491 1727
Reviewed Mar. 30, 2013

"I just made this exactly like the recipe says and it looks so pretty. I think it will make a yummy treat for our new neighbors! Cant wait to make it again this summer when its hot out."

MY REVIEW
Weems Grnadma User ID: 4304001 1168
Reviewed Mar. 29, 2013

"Must admit I cheated. Used a graham cracker crust I purchased, bought a bag of frozen raspberries frozen plain and a container of Cool Whip. Put frozen berries in a bowl, added half a cup of sugar and got a good amount of juice from the defrosting berries. Put that juice with the gelatin and water and after 5 minutes heated the gelatin and stirred until dissolved. Whipped the cream cheese in a stand mixer. Added the semi-defrosted berries to the gelatin mix and it jelled sufficiently right away so added it to the cream cheese, beat everything smooth then folded in the Cool Whip and placed in pie shell. Delicious and very quickly done! It is resting in the refrigerator and prior to serving will place fresh raspberries over the top. Wait until my grandkids see this!"

MY REVIEW
RDM1644 User ID: 2348811 2056
Reviewed Mar. 28, 2013

"I haven't tried it yet, am trying to print the recipe."

MY REVIEW
stelladeangel User ID: 3316007 2475
Reviewed Mar. 27, 2013

"Excelent recipe.

I use the microwave to dissolve the gelatin during 30 seconds in High. Prehidrate the gelatin during 10 minutes ."

MY REVIEW
shryb User ID: 6025543 1733
Reviewed Mar. 27, 2013

"I haven't made this yet but want to thank babalou10 for the Spenda info. My husband is diabetic also so a dessert for 12 carbs is gonna be a keeper!"

MY REVIEW
Homegirl2 User ID: 6672944 1380
Reviewed Mar. 27, 2013

"I'm going to try this with a pre-made graham cracker crust and cool whip instead. Sounds great!"

MY REVIEW
jr1849 User ID: 2353762 2805
Reviewed Mar. 27, 2013

"I haven't made this yet so will come back and rate later. Has anyone tried substituting cool whip for the whipping cream to cut down on the fat content?"

MY REVIEW
ina Bovey User ID: 5501473 556
Reviewed Mar. 27, 2013

"I have made this numerous times, it is always well received, I have actually created the amounts to make a 9x13 pan."

MY REVIEW
Lisa McDermith User ID: 543879 1379
Reviewed Mar. 27, 2013

"I make this as a sweet side salad omitting the graham cracker crust and it is a big hit. I have also substituted strawberries for the raspberries and it turns out just as good. Definitely a keeper."

MY REVIEW
plytmkutr User ID: 2703882 198384
Reviewed Mar. 27, 2013

"Do you think you could use a pre-made graham crust instead of a springform pan?"

MY REVIEW
Mazey914 User ID: 7053928 1378
Reviewed Dec. 23, 2012

"This is one of my favorites! Ichanged the crust to crushed almonds instead of graham crackers and added one more package of raspberries and one more package of cream cheese and it is a crowd pleaser!!!!!!"

MY REVIEW
Montana86 User ID: 5344864 1872
Reviewed Sep. 20, 2012

"This receipe was alright. I tried it with the raspberries, would probably have liked it better with strawberries."

MY REVIEW
wintermom9597@yahoo.com User ID: 193450 2770
Reviewed Jun. 3, 2012

"So easy and soooooo tasty. Perfect on a summer evening. Would be great made with strawberries too, I bet!"

MY REVIEW
mrs.mark User ID: 5436322 1693
Reviewed Apr. 12, 2012

"Absolutly delishious!"

MY REVIEW
Antonia88 User ID: 6369275 198383
Reviewed Feb. 19, 2012

"Enjoyed this recipe in February -- in PA....so I would say this is a great dessert for Valentine's Day as well :)"

MY REVIEW
pettymama User ID: 1026286 1046
Reviewed Jul. 4, 2011

"I love raspberries so this was the perfect dessert for a hot summer day!!"

MY REVIEW
quiltingmontana User ID: 1086689 1167
Reviewed Apr. 9, 2011

"It's light and fresh.... I've made this for company and it's delicious. It looks like you fussed and it's actually easy to make!"

MY REVIEW
bobalou10 User ID: 2151817 2005
Reviewed Oct. 22, 2008

"This is a fantastic dessert that I've made quite a few times. It always turns out great. I substituted strawberries because I like them better than raspberries and used Splenda because my husband is diabetic. It figures out to about 12 carbs per serving, so you get a lot of dessert for just a few carbs."

MY REVIEW
stephanie m User ID: 2236384 1732
Reviewed Jul. 9, 2008 Edited Apr. 9, 2009

"this is a fantastic summer desert!"

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.