Frozen Raspberry Swirl Cheesecake Squares

Frozen Raspberry Swirl Cheesecake Squares

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"This frozen raspberry-cream cheese dessert is spectacular and can be made ahead since it is served frozen."
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3 h 25 m servings 450 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 450 kcal
  • 23%
  • Fat:
  • 27.8 g
  • 43%
  • Carbs:
  • 46.7g
  • 15%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 153 mg
  • 51%
  • Sodium:
  • 235 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Thoroughly grease a 7x11x2 inch baking pan, and set aside.
  2. 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.
  3. Bake the graham cracker crust in preheated oven until golden, about 8 minutes.
  4. 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.
  5. Place the egg whites in a large bowl, and beat until stiff peaks form. Gently fold the egg whites into the cream cheese mixture.
  6. Place the heavy cream in a bowl, and beat until stiff. Gently fold the whipped cream into the cream cheese mixture.
  7. 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.
  8. 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.
  9. 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.



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 ...

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 ...

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 ...

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?

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....

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!

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