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Raspberry Cheesecake Floats Recipe

Raspberry Cheesecake Floats Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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