READY IN 3+ hrs

Frozen Raspberry Swirl Cheesecake Squares

Read Reviews (6)

"This frozen raspberry-cream cheese dessert is spectacular and can be made ahead since it is served frozen." — LMLSCA

Directions

Preheat oven to 375 degrees F (190 degrees C). Thoroughly grease a 7x11x2 inch baking pan, and set aside.
Stir together the graham cracker crumbs, melted butter, and sugar in a bowl until well blended. Press the mixture into the bottom of the prepared pan.
Bake the graham cracker crust in preheated oven until golden, about 8 minutes.
In a separate bowl, beat the egg yolks on high speed until thick and lemon colored. Add the softened cream cheese, sugar, and salt. Beginning on low speed and increasing to high, beat until smooth.
Place the egg whites in a large bowl, and beat until stiff peaks form. Gently fold the egg whites into the cream cheese mixture.
Place the heavy cream in a bowl, and beat until stiff. Gently fold the whipped cream into the cream cheese mixture.
Place the raspberries in a blender. Cover, and blend on low speed until berries soften. Swirl half the berries into the cream cheese mixture. Spread the cream cheese mixture evenly over the crust.
Spoon the remaining raspberries on top of the cream cheese mixture. Use a knife to swirl the berries into the cream cheese, making a red and white swirl pattern.
Cover the pan tightly with foil or freezer wrap. Place in freezer for at least 3 hours. When ready to serve, let stand 30 minutes before cutting into squares.

Kitchen-Friendly View

PREP 25 mins
READY IN 3 hrs 25 mins

Reviews More Reviews

May 12, 2008

Very easy to make - my boyfriend even helped. I love that it is No Bake!!! Used a chocolate pre-made crust store bought just to save time - fabulous. I left it in the freezer for at least 12 hours (overnight) and it was perfect. I used powder sugar instead of granulated sugar to make it more smooth. It does melt fast.

—Liz Dries

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May 08, 2009

This recipe turned out so yummy! Much better than I had expected. I followed the recipe, but I had no heavy cream and couldn't get to the store. So I used half evaporated milk, 1/2 regular milk and 1 tbls butter, melted. I slowly added this to the creamed mixture and it still turned out WONDERFUL! I will use the heavy cream next time. As for the freezing time, I found if you freeze it uncovered it froze faster and more evenly. It was huge hit at our dinner party. We will be making this regularly!

—BECKERS68

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7 Ratings

Jan 24, 2011

Very yumalicous! I didn't have a blender cuz i was over at my boyfriends making it. i got it to a paste and just added it that way and still turned out very well. I added partial raspberries on top after an hour in the freezer. Make sure to cut the raspberries when frozen way easier! Definitely a party pleaser!

—Becka Jo

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Aug 22, 2007

The flavor was great, but for some reason mine didn't set. After taking it out of the freezer it melted all over. Not sure what I did wrong?

—Jennifer

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Jul 25, 2007

Took a chance & tried this out for a family gathering. It turned out really well. It didn't freeze up as hard as I imagined it would, but it was good none the less. I did a few things different. First I added 1 Tsp vanilla to the egg mixture.I also doubled the crust, & used a 9x13 pan. Next I used raspberry jam instead of frozen, as it was all I had on hand. I got many raves, but in my opinion, the frozen raspberries would be better, because it wouldn't be as sweet as jam! Thanks!

—Carley

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Jul 22, 2007

This was a very good recipe, but I had to double the crust because it just wasnt enough to fill the pan. Big hit, thanks!

—betts4147

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Nutrition

Calories
450 kcal
23%

Carbohydrates
46.7 g
15%

Cholesterol
162 mg
54%

Fat
27.8 g
43%

Fiber
1.8 g
7%

Protein
5.9 g
12%

Sodium
235 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Frozen Raspberry Swirl Cheesecake Squares

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 450
Calories from Fat: 250

% Daily Value *
Total Fat 27.8g 43 %
Saturated Fat 16.4g 82 %
Cholesterol 162mg 54 %
Sodium 235mg 9 %
Potassium 134mg 4 %
Total Carbohydrates 46.7g 15 %
Dietary Fiber 1.8g 7 %
Protein 5.9g 12 %
Sugars 40.1g
Vitamin A 21 %
Vitamin C 10 %
Calcium 8 %
Iron 12 %
Thiamin 5 %
Niacin 12 %
Vitamin B6 4 %
Magnesium 5 %
Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.