Frozen Raspberry Cheesecakes Recipe

4.5 2 2
Frozen Raspberry Cheesecakes Recipe
Frozen Raspberry Cheesecakes Recipe photo by Taste of Home
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Frozen Raspberry Cheesecakes Recipe

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4.5 2 2
Publisher Photo
With the delectable taste of raspberry cheesecake ice cream this pretty layered dessert serves as an elegant ending to almost any meal. "A special church friend originally made a version with lime sherbet," Vicki Melies of Elkhorn, Nebraska writes. "I loved the taste, but this is a fun variation.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + freezing
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + freezing

Ingredients

  • 1/2 cup crushed shortbread cookies
  • 2 tablespoons butter, melted
  • 3 ounces cream cheese, softened
  • 1/3 cup sweetened condensed milk
  • 2 tablespoons lemon juice
  • 2/3 cup raspberry sherbet, softened
  • Fresh raspberries

Directions

In a small bowl, combine cookie crumbs and butter. Press onto the bottom of two 4-in. springform pans coated with cooking spray. Freeze 10 minutes. In a small bowl, beat cream cheese, milk and lemon juice until blended. Spread over crust. Freeze 2 hours or until firm.
Spread sherbet over cream cheese layer; freeze 2 hours longer. Top with raspberries. Yield: 2 servings.
Originally published as Frozen Raspberry Cheesecakes in Cooking for 2 Summer 2005, p 8

Nutritional Facts

1 cheesecake: 730 calories, 44g fat (23g saturated fat), 113mg cholesterol, 518mg sodium, 73g carbohydrate (50g sugars, 2g fiber), 11g protein.

  • 1/2 cup crushed shortbread cookies
  • 2 tablespoons butter, melted
  • 3 ounces cream cheese, softened
  • 1/3 cup sweetened condensed milk
  • 2 tablespoons lemon juice
  • 2/3 cup raspberry sherbet, softened
  • Fresh raspberries
  1. In a small bowl, combine cookie crumbs and butter. Press onto the bottom of two 4-in. springform pans coated with cooking spray. Freeze 10 minutes. In a small bowl, beat cream cheese, milk and lemon juice until blended. Spread over crust. Freeze 2 hours or until firm.
  2. Spread sherbet over cream cheese layer; freeze 2 hours longer. Top with raspberries. Yield: 2 servings.
Originally published as Frozen Raspberry Cheesecakes in Cooking for 2 Summer 2005, p 8

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Jami_88 User ID: 5963304 104082
Reviewed Jan. 15, 2013

"This is so easy to make and a nice version of a cheesecake with out 5 bricks of rich cheese. I quadrupled the recipe and put it in a regular 9 inch pie plate, it keeps very well in the freezer. I've made it twice now. It's kind of like an icecream cake!"

MY REVIEW
Ramona25H User ID: 159065 69406
Reviewed Jul. 12, 2008

"A quick basic recipe for Cheesecake for 2!"

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