“This refreshing, frozen raspberry cheesecake will impress your guests.” - by Philadelphia Cream Cheese
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Combine graham crumbs and butter; press firmly onto bottom of 9-inch springform pan. Set aside.
- Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in juice, raspberries and whipped topping. Pour over crust.
- Freeze several hours or until firm. Remove from freezer about 15 min. before serving. Let stand at room temperature to soften slightly. Store any leftover cheesecake in freezer.
Nutrition
Amount Per Serving (8 total)
- Calories
- 386 cal
- 19%
- Fat
- 21.8 g
- 34%
- Carbs
- 42.8 g
- 14%
Based on a 2,000 calorie diet
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Reviews (13)
Rate This Recipe
"We really like this recipe. I actually used a graham cracker crust instead, but then I had a lot of leftover filling. But that was good to eat on its own later! I couldn't find raspberry juice, so ..." See moreI used cran-raspberry, and I'm sure it didn't make much of a difference."
littlemoments86
"Very lovely! So easy to make and the options are endless if you play around with different types of juice and fruit. I don't put as much sugar as it asks, and people enjoy it because it's a nice, li..." See moreght dessert."
J A M
"This was yummy and light, I used light cool whip and 1/3 less fat cream cheese. Next time I will omit the raspberries from the filling and put fresh raspberries on top as a garnish instead. The rasp..." See moreberries in the filling were super hard and not easy or enjoyable to eat! I will definitely make this again, it is super easy and the family really liked it. They did like the peanut butter version on this site better, but this was my fav."
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