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Frozen Raspberry Cheesecakes

By: Vicki Melies  
"With the delectable taste of raspberry cheesecake ice cream this pretty layered dessert serves as an elegant ending to almost any meal. 'A special church friend originally made a version with lime sherbet,' Vicki Melies of Glenwood, Iowa writes. 'I loved the taste, but this is a fun variation."

Rating: This weblink has been rated 4 times with an average star rating of 5.0 Read Reviews (4)

Rate/Review | 382 people have saved this

Prep Time:
15 Min
Ready In:
15 Min

Servings  (Help)

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Original Recipe Yield 2 servings
 

Ingredients

  • 1/4 cup crushed shortbread cookies
  • 1 tablespoon butter, melted
  • 1 1/2 ounces cream cheese, softened
  • 3 tablespoons sweetened condensed milk
  • 1 tablespoon lemon juice
  • 1/3 cup raspberry sherbet, softened
  • 1/4 cup fresh raspberries

Directions

  1. In a small bowl, combine the cookie crumbs and butter. Press onto the bottom of a 4-in. springform pan coated with nonstick cooking spray. Freeze for 10 minutes. In a small bowl, combine the cream cheese, milk and lemon juice until blended. Spread over crust. Freeze for 2 hours or until firm.
  2. Spread sherbet over cream cheese layer; freeze 2 hours longer. Top with raspberries.

Footnotes

  • Nutritional Analysis: 1/2 cheesecake equals 391 calories, 22 g fat (12 g saturated fat), 55 mg cholesterol, 288 mg sodium, 43 g carbohydrate, 2 g fiber, 6 g protein.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 13, 2008 by Godsweetsong 
Perfect desert just for two! I made this for my husband and my valentine's dinner and it was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 19, 2007 by Amirah 
Yum... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 28, 2007 by Terri Ann 
I didn't have the appropriate dish ware for this recipe so I used plastic cups which created a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 13, 2008 by StayHomeCook 
I really liked how easy these were to make. I doubled the recipe and divided it among 4... MORE

 
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