Recipe by Philadelphia Cream Cheese
"This refreshing, frozen raspberry cheesecake will impress your guests."
Watch video tips and tricks
1 1/4 cups
HONEY MAID Graham Crumbs
1 (250 g) package
PHILADELPHIA Brick Cream Cheese, softened
1 1/3 cups
fresh or frozen raspberries
COOL WHIP Whipped Topping, thawed
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 I used cran-raspberry, and I'm sure it didn't make much of a difference.
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, light dessert.
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 raspberries 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.
YUM! And so easy! Used the strawberries instead, just make sure to chop up, slicing the berries wasnt enough. As I'm finishing up my second slice, it occurred to me this filling would make delish popsicle too!!!
I have been making this recipe for years to rave reviews from friends and family. Super fast and easy....TIP: Raspberry juice is laden with sugar and difficult to find so I use about 1 and 1/2 cups of raspberries and a cup of water, blend it until smooth and then strain out the seeds. I use this in place of the required juice. It's much tastier and it takes minutes to do.Also I use OREO chocolate cookie crumbs for the crust. I have made this recipe with a variety of different fruits....strawberry, blueberry (yummy), mango.......Also I use low fat cream cheese and low fat Cool-whip.......it's great ....and a very welcome treat in the summer (although I make it year round).
Also I decorate the top with raspberries and shaved chocolate...VOILA
This was so easy to make! I pureed my raspberries to avoid frozen chunks. Turned our great and very tasty however this is not a cheesecake. It's more of a erm...pie.
Very yummy - great Summer dessert! I used crushed Oreos as my crust, which was a great combo with the raspberries. I will say, I wasn't paying attention, and if you add this to a "shopping list" it will tell you to get two 8oz packages of cream cheese (but you only need one, an 8oz package is 226g) and two Cool whip - but you only need one...so just be careful and pay attention to the recipe. Yum!
Very light and refreshing on a summer day!
* Percent Daily Values are based on a 2,000 calorie diet.
Fruity Frozen PHILLY Cheesecake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 197
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Make this creamy white chocolate raspberry cheesecake.
Show-stopping cheesecake stars cream-filled chocolate sandwich cookies.
A light, sweet, no-bake cheesecake topped with fresh berries.