Fruity Frozen PHILLY Cheesecake Recipe -
Fruity Frozen PHILLY Cheesecake Recipe
  • READY IN 4+ hrs

Fruity Frozen PHILLY Cheesecake

Recipe by  

"This refreshing, frozen raspberry cheesecake will impress your guests."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins

    4 hrs 25 mins


  1. Combine graham crumbs and butter; press firmly onto bottom of 9-inch springform pan. Set aside.
  2. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in juice, raspberries and whipped topping. Pour over crust.
  3. Freeze several hours or until firm. Remove from freezer about 15 min. before serving. Let stand at room temperature to soften slightly. Store any leftover cheesecake in freezer.
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Reviews More Reviews

Jan 04, 2009

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.

May 25, 2009

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.


21 Ratings

Feb 28, 2011

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.

Jun 28, 2011

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!!!

Jul 06, 2013

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'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

Dec 11, 2011

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.

Jun 14, 2011

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 just be careful and pay attention to the recipe. Yum!

Sep 03, 2011

Very light and refreshing on a summer day!


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  • Calories
  • 386 kcal
  • 19%
  • Carbohydrates
  • 42.8 g
  • 14%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 21.8 g
  • 34%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 250 mg
  • 10%

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

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