Raspberry Cheesecake39 Reviews
- Prep: 15 min
- Ready In: 4 hr 15 min
“Easy, to die for cheesecake. Everyone asks me to bring this dessert.” - by Debra
Original recipe yields 1 -9 inch springform pan
- 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.
- 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.
Amount Per Serving (16 total)
- 546 cal
- 35.3 g
- 55.3 g
Based on a 2,000 calorie diet
Reviews (39)Rate This Recipe
"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 bottom..." See more part of the pan which made it easier to cut slices later. I used frozen raspberries- thawed and drained them then sprinkled with sugar before using. The whole thing turned out incredible!!"
"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 order to..." See more "glue" it to the pan and they will stand up. 3 packs of cookies is perfect, no extras though. the added choc. topping makes for a great presentation, people couldn't believe it was homemade! Thanks for the recipe."
"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) couldn't ..." See morebelieve it wasn't storebought. I can't wait to have my next dinner party so I have an excuse to make it again."
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