Raspberry Swirl

Raspberry Swirl

5 Reviews 1 Pic
  • Prep

    1 h
  • Ready In

    1 h
Mary Jo
Recipe by  Mary Jo

“No-bake cheesecake type dessert with raspberries swirled through. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9x13 inch pan

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, cinnamon, sugar and melted butter. Mix well and press into the bottom of a 9x13 inch baking dish. Bake for 5 minutes then remove from oven and allow to cool.
  2. In medium bowl, beat egg yolks on high speed until thick and lemon colored, about 5 minutes. Add softened cream cheese. Beginning on low speed and increasing to high, beat until smooth.
  3. In large mixing bowl, beat egg whites, cream of tartar and salt until foamy. Add 1/4 cup sugar, a little at a time, beating constantly until sugar is dissolved and whites stand in soft peaks. Fold 1/3 of the whites into the cheese mixture, then fold the lightened cheese mixture back into the remaining egg whites. finally, fold in the thawed whipped topping.
  4. Puree raspberries in a blender or press through a sieve. Spread half of fluffy cheese filling into the cooled crust. Pour half of the raspberry puree over the filling and swirl it in with a knife. Repeat with remaining filling and raspberry puree. Freeze until firm.

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Reviews (5)

Rate This Recipe
Elizabeth
57

Elizabeth

I made this for Valentines Day and it is very good and I will make it again. I am a little uneasy about the uncooked eggs. I think I will work on making a custard to add to the cream cheese the next time.

lauraelie
17

lauraelie

I just love deserts and this is a giant hit.

gloria
3

gloria

use egg beaters egg whites and no worry no problem.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 169 cal
  • 8%
  • Fat
  • 11.1 g
  • 17%
  • Carbs
  • 15.6 g
  • 5%
  • Protein
  • 2.6 g
  • 5%
  • Cholesterol
  • 55 mg
  • 18%
  • Sodium
  • 133 mg
  • 5%

Based on a 2,000 calorie diet

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Raspberry Cup Cakes

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