Raspberry Cheesecake

Raspberry Cheesecake

40

"Easy, to die for cheesecake. Everyone asks me to bring this dessert."
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Ingredients

4 h 15 m servings 546 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 546 kcal
  • 27%
  • Fat:
  • 35.3 g
  • 54%
  • Carbs:
  • 55.3g
  • 18%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 228 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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Directions

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  • Prep

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  1. In a large bowl, cream together cream cheese and sugar. Set aside. In a separate bowl, whip cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
  2. Line the bottom and sides of a 9 inch springform pan with cookies. Pour half of the cheese mixture over the cookies. Top with half the raspberry filling and spread evenly. Place another layer of cookies over raspberry and repeat cheese and raspberry layers. Chill in refrigerator 4 hours or overnight before unmolding and serving.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

40
  1. 53 Ratings

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Most helpful positive review

Great recipe!! I took other reviewers advice and had a great turn out. I did cut the cookies on the bottom edge so they would stand up straight- very easy. I also chopped the cookies for the ...

Most helpful critical review

This tasted ok. The milano cookies make this different from other cheesecakes, but I'm not a fan of this recipe. I did enjoy the raspberry layers however.

Great recipe!! I took other reviewers advice and had a great turn out. I did cut the cookies on the bottom edge so they would stand up straight- very easy. I also chopped the cookies for the ...

added "Dove" dark choc. ice cream topping to center and drizzled it again atop the last rasp. layer, also used the double choc. milanos. put a dab of cream filling to bottom of each milano in or...

Fabulous, fabulous, fabulous! Just cut a small slice off the bottom of the cookies to get them to stand up. My husband's co-workers (the lucky recipients of the leftovers from Easter dinner) cou...

I made this for a dinner party and everyone was amazed. This was easy to make, looked fabulous and the taste was fantastic! By cutting a bit off the bottom of the cookies, they stood up easily...

Absolutely delicious. I followed the advise of other people and crushed the cookies on the bottom and middle, which worked perfect.

This is a great recipe! It was so rich that I skipped the second layer of raspberry pie filling. It was so tasty the entire cheescake disappeared from the fridge in about two days!

This tasted ok. The milano cookies make this different from other cheesecakes, but I'm not a fan of this recipe. I did enjoy the raspberry layers however.

I made this for my Husband's birthday (He LOVES Cheesecake. It was fast, easy and tasted WONDERFUL! I too couldn't find the Raspberry Pie Filling and used Raspberry Preserves instead! Have made ...

Very good recipe. I used it for New Years Eve dinner and it was delicious. It did take my husband and I to do the crust, but that's not all bad. Only ended up using 3 bags of cookies. The flavor...