Reviewed: Sep. 27, 2009

I doubled this and made it in an 9 in square pan, but omitted the raspberry in the cheesecake mixture (I'm not a huge fan). I would have strained the raspberry puree had I had a strainer with small enough holes, but this really was a very good, quick, easy dessert for family or company.

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Jo Jo

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Navarre, Florida, USA

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Reviewed: Sep. 23, 2009

Using fresh raspberries makes this perfectly sweet! The texture is amazing, especially with the graham cracker bottom. I didn't add nuts and crumbled up a graham cracker crust (one crust is more than enough for one batch, and is cheaper than buying a whole box of crumbs). LOVED IT!

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Ellen

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Reviewed: Aug. 30, 2009

Made this last Christmas, and they were incredibly good! If you are a big raspberry fan, these will not disappoint!

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hayley.randall

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Reviewed: Aug. 30, 2009

These were so easy and so wonderful!!! My husband and I ate them all as an evening snack over a few weeks. We ran out of the topping but still absolutely loved them!! Thank you William!!! These will be a staple in my home.

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Karen M.

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Eatonton, Georgia, USA

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Reviewed: Jul. 25, 2009

So easy and they turned out really good! We couldn't get raspberries here, so I used raspberry jam instead. I also used liquid whip cream instead of frozen whipped cream. I was not sure about the cream cheese measurement, was it 1/2 of 8 oz packet or 8 oz is the 1/2 packet? I used 8 oz (1 bar) cream cheese for a batch - made 2 batches of this for my first try btw! I'm definitely making these again!

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coriang

Cooking Level: Beginning

Living In: Butterworth, Pulau Pinang, Malaysia

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Reviewed: Jul. 17, 2009

Wow these are amazingly good. My sis made them and I was a bit unsure but must say - one of the best desserts I've had ever. Oh !!- but she used strawberries.

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Jill

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Euless, Texas, USA

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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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Annawach99

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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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Fran

Cooking Level: Professional

Home Town: Highland, Indiana, USA

Living In: Iola, Wisconsin, USA

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Reviewed: Jun. 21, 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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lesia

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Reviewed: Jun. 18, 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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Rachelle

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Reviewed: Jun. 12, 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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julifers

Cooking Level: Beginning

Living In: Fort Worth, Texas, USA

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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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Kelsi

Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Apr. 12, 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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ELAINE62

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Reviewed: Feb. 16, 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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raesquared

Home Town: West Chester, Pennsylvania, USA

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Reviewed: Nov. 28, 2008

Delicious and so simple to make. Makes a great dessert for any occasion!

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nolava

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Reviewed: Nov. 26, 2008

very delicious and easy! i used frozen raspberries, and it was still good.

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___celeste____

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2008

These look WICKED gooooooooood!!! i hav 2 try these

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Brooke

Cooking Level: Beginning

Home Town: San Francisco, California, USA

Living In: Milton, New Hampshire, USA

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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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Krishan

Cooking Level: Intermediate

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Reviewed: Oct. 6, 2008

Very easy recipe to make and was enjoyed by my family.

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amilou

Cooking Level: Intermediate

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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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