Frozen Raspberry Cheesecake Recipe
Frozen Raspberry Cheesecake Recipe photo by Taste of Home

Frozen Raspberry Cheesecake Recipe

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“I got this recipe from my sister years ago and like to fix it when times are rushed," says Donna Rear of Red Deer, Alberta. "It’s fancy enough for the most special occasions but so easy to prepare with ingredients I always have on hand. Try varying the juices and fruits.”
TOTAL TIME: Prep: 20 min. + freezing
MAKES:12 servings
TOTAL TIME: Prep: 20 min. + freezing
MAKES: 12 servings

Ingredients

  • 1-1/2 cups Oreo cookie crumbs
  • 1/4 cup butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup confectioners' sugar
  • 1 package (10 ounces) frozen sweetened raspberries, thawed
  • 3/4 cup cranberry-raspberry juice, divided
  • 1 teaspoon lemon juice
  • 2 cups heavy whipping cream, whipped

Nutritional Facts

1 slice equals 319 calories, 22 g fat (12 g saturated fat), 58 mg cholesterol, 186 mg sodium, 30 g carbohydrate, 2 g fiber, 3 g protein.

Directions

  1. Combine cookie crumbs and butter; press onto the bottom of an ungreased 9-in. springform pan. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the raspberries, 1/2 cup cranberry-raspberry juice and lemon juice until blended. Fold in whipped cream. Pour onto crust.
  2. Spoon remaining juice over cheesecake; cut through batter with a knife to swirl. Cover and freeze overnight. Remove from the freezer 15 minutes before serving. Yield: 12 servings.
Originally published as Frozen Raspberry Cheesecake in Simple & Delicious July/August 2008, p33

Nutritional Facts

1 slice equals 319 calories, 22 g fat (12 g saturated fat), 58 mg cholesterol, 186 mg sodium, 30 g carbohydrate, 2 g fiber, 3 g protein.

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Reviewed Dec. 22, 2008

Yummy Yum Yum Yummy

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