Raspberry Swirl

Raspberry Swirl

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"No-bake cheesecake type dessert with raspberries swirled through. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs."
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1 h servings 169 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 15.6g
  • 5%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 133 mg
  • 5%

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.


  • Prep

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, cinnamon, sugar and melted butter. Mix well and press into the bottom of a 9x13 inch baking dish. Bake for 5 minutes then remove from oven and allow to cool.
  2. In medium bowl, beat egg yolks on high speed until thick and lemon colored, about 5 minutes. Add softened cream cheese. Beginning on low speed and increasing to high, beat until smooth.
  3. In large mixing bowl, beat egg whites, cream of tartar and salt until foamy. Add 1/4 cup sugar, a little at a time, beating constantly until sugar is dissolved and whites stand in soft peaks. Fold 1/3 of the whites into the cheese mixture, then fold the lightened cheese mixture back into the remaining egg whites. finally, fold in the thawed whipped topping.
  4. Puree raspberries in a blender or press through a sieve. Spread half of fluffy cheese filling into the cooled crust. Pour half of the raspberry puree over the filling and swirl it in with a knife. Repeat with remaining filling and raspberry puree. Freeze until firm.


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I made this for Valentines Day and it is very good and I will make it again. I am a little uneasy about the uncooked eggs. I think I will work on making a custard to add to the cream cheese th...

I just love deserts and this is a giant hit.

use egg beaters egg whites and no worry no problem.

I only was able to freeze it an hour and a half so it wasn't completely set up, also I put it in pie plate and didn't have room for all the filing :-( next time I will use the 9x13. Very tasty!

l didn't care for it myself but my family liked it

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