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Creamy Raspberry Dessert

 Creamy Raspberry Dessert
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
10 ServingsPrep: 20 min. + chilling


  • 1 cup graham cracker crumbs
  • 3 tablespoons sugar
  • 1/4 cup butter, melted
  • 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


  • 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.
  • 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.
  • Cook and stir over low heat until gelatin is dissolved. Remove from
  • the heat; cool for 10 minutes.
  • 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

2 of 2

Creamy Raspberry Dessert (continued)

Directions (continued)

  • quickly.
  • Gently fold in whipped cream. Spoon into the crust. Chill for 6 hours
  • or overnight.
  • 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 serving (1 piece) equals 305 calories, 22 g fat (13 g saturated fat), 70 mg cholesterol, 175 mg sodium, 24 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.