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

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I've yet to meet a cheesecake I didn't like! The flavors here of cream cheese and raspberries create an ideal combination. Although ice cream floats are summery, I like this treat so much that I whip it up during the winter, too. —Deirdre Cox, Kansas City, Missouri
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 6 servings


  • 2 cans (12 ounces each) cream soda, divided
  • 1/4 teaspoon almond extract
  • 3 ounces cream cheese, softened
  • 1 package (12 ounces) frozen unsweetened raspberries
  • 4 cups vanilla ice cream, softened if necessary, divided
  • Whipped cream
  • Fresh blackberries and blueberries

Nutritional Facts

1 float (calculated without toppings): 314 calories, 15g fat (9g saturated fat), 54mg cholesterol, 137mg sodium, 42g carbohydrate (37g sugars, 2g fiber), 5g protein.


  1. Place 1/2 cup cream soda, extract, cream cheese, raspberries and 2 cups ice cream in a blender; cover and process until smooth.
  2. Divide among six tall glasses. Top with remaining ice cream and cream soda. Garnish with whipped cream and berries. Serve immediately. Yield: 6 servings.
Originally published as Raspberry Cheesecake Floats in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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