The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 26, 2009
Looks and tastes great - very rich and satisfying; however a bit too sweet....this is definately an 'indulgence' and you won't crave seconds. Perhaps I will try using more cream cheese, more raspberry puree and less condensed milk next time. NOTE: these melt VERY fast. Take them out of the freezer and serve within 5 minutes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 23, 2009
Great recipe! i also substituted using non fat condnensed milk, whip cream & cream cheese and it still came out GREAT! very refreshing dessert for a summer dessert.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 23, 2009
One of the best and most refreshing dishes we have had in a long time. I made this with other fruits - bananas, peaches (ummm), black berries and blue berries. This is a rich dish and does not take a large cup cake to do the job!
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Cooking Level: Professional

Home Town: Highland, Indiana, USA
Living In: Iola, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 22, 2009
This was a great desert. Used strawberries instead of raspberries. Put it the deep freezer and it was ready in 3 hours. The kids all had seconds- Will make again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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Reviewed: Jun. 15, 2009
Very yummy, I didn't make enough of these. I used strawberries to avoid the seeds. I also added chocolate to the crust mixture, next time I will only use chocolate in the crust.
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Cooking Level: Beginning

Living In: Fort Worth, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 4, 2009
I didn't use pecans and I didn't add any berries to the mix but I did top it off with strawberries. I made these for a potluck and once they thawed out they became a little runny so I'm glad I kept mine in the paper liners when I served them. They were so easy to make and so delicious, I'll definitely make these again.
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Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 13, 2009
I really enjoy have these on hand as it makes a nice dessert, particularly if you find yourself short of time. I made raspberry puree and froze several smaller individual portions. I'm looking forward to making these cakes with other purees.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 18, 2009
Delicious and unique dessert. I drizzled carmel and chocolate sauce on the finished product for a little more pizzaz. Next time I will definitely try to remove the seeds from the raspberries - thats really my only complaint.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 28, 2008
Delicious and so simple to make. Makes a great dessert for any occasion!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 26, 2008
very delicious and easy! i used frozen raspberries, and it was still good.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 3, 2008
These look WICKED gooooooooood!!! i hav 2 try these
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Photo by Brooke

Cooking Level: Beginning

Living In: Milton, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 29, 2008
Absolutely fantastic! I topped them off with a fresh raspberry and raspberry sauce. Everyone loved them - even the ones who didn't like cheese cake.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 6, 2008
Very easy recipe to make and was enjoyed by my family.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 2, 2008
This is very good. I used a full pint of berries in it, and a half pint for the puree on top. I didn't use coolwhip (the thought of edible oil is just gross) so I used real whipped cream. I also didn't have graham (I know!) so I used a chocolate base. The chocolate with the rasberries was fantastic. I drizzled the top with hot fudge sauce and raspberries. I didn't find they melted too fast, even with the hot fudge. All in all this makes an easy, elegant dessert, that looks like it took a lot of time.
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Cooking Level: Expert

Home Town: Sarnia, Ontario, Canada
Living In: London, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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Reviewed: Aug. 23, 2008
so creamy. melts in your mouth. refreshing summer dessert.
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Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 21, 2008
This dessert was so easy and so delicious! I made it for a party and everyone loved it. I doubled the amount of raspberry puree to put on top.
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Liz

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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Reviewed: Aug. 18, 2008
Very good, very refreshing summer dessert! I like this one because it is easy to lighten it up by using fat free sweetened condensed milk, fat free whipped cream, and light cream cheese. A tip to others, be sure to keep this frozen at all times you are not serving, because it thaws quickly!!! And the raspberry puree is wonderful and smooth if you take the time to push it through a sieve to get rid of the seeds. It makes a little more work, but it is worth it!
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Photo by Muffinmom

Cooking Level: Expert

Living In: Syracuse, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 9, 2008
Wow! Excellent recipe. If you are looking for a cool creamy fruity dessert, this is it. Serves beautifully straight from freezer. Garnish with whole raspberry and mint sprig.
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Cooking Level: Expert

Living In: Lexington, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 13, 2008
Easy to make and delicious. I am sure this recipe would work for strawberries and blueberries. I plan on making these in my mini muffin pan next time, which will make them easier to eat.
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Cooking Level: Expert

Home Town: Sugar Grove, Illinois, USA
Living In: Geneva, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 5, 2008
This was delicious and refreshing. I made about double the raspberry puree...what I had left after adding it to the mixture didn't seem like enough to drizzle with. I also added a little bit of sugar to the puree. I made a second batch and omitted the raspberry altogether for my daughter. I drizzled a little bit of chocolate syrup on the plain cheescake before I served it, and it was amazing. I'm not sure which I liked better. I also msde these in a mini muffin pan and they were cute...the perfect size for little ones.
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Cooking Level: Expert

Home Town: Bradley, Illinois, USA
Living In: Bourbonnais, Illinois, USA

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