Raspberry Cheesecake

Raspberry Cheesecake

40

"Easy, to die for cheesecake. Everyone asks me to bring this dessert."

Ingredients

4 h 15 m {{adjustedServings}} servings 546 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 546 kcal
  • 27%
  • Fat:
  • 35.3 g
  • 54%
  • Carbs:
  • 55.3g
  • 18%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 228 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. In a large bowl, cream together cream cheese and sugar. Set aside. In a separate bowl, whip cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
  2. Line the bottom and sides of a 9 inch springform pan with cookies. Pour half of the cheese mixture over the cookies. Top with half the raspberry filling and spread evenly. Place another layer of cookies over raspberry and repeat cheese and raspberry layers. Chill in refrigerator 4 hours or overnight before unmolding and serving.
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Reviews

40
  1. 52 Ratings

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Great recipe!! I took other reviewers advice and had a great turn out. I did cut the cookies on the bottom edge so they would stand up straight- very easy. I also chopped the cookies for the ...

added "Dove" dark choc. ice cream topping to center and drizzled it again atop the last rasp. layer, also used the double choc. milanos. put a dab of cream filling to bottom of each milano in or...

Fabulous, fabulous, fabulous! Just cut a small slice off the bottom of the cookies to get them to stand up. My husband's co-workers (the lucky recipients of the leftovers from Easter dinner) cou...