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Frozen Raspberry Cheesecakes

By: Vicki Melies

"With the delectable taste of raspberry cheesecake ice cream this pretty layered dessert serves as an elegant ending to almost any meal. 'A special church friend originally made a version with lime sherbet,' Vicki Melies of Glenwood, Iowa writes. 'I loved the taste, but this is a fun variation."

Rate/Review | Read Reviews (11)

Prep Time:
15 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

1/4 cup crushed shortbread cookies
1 tablespoon butter, melted
1 1/2 ounces cream cheese, softened
3 tablespoons sweetened condensed milk
1 tablespoon lemon juice
1/3 cup raspberry sherbet, softened
1/4 cup fresh raspberries

Directions

In a small bowl, combine the cookie crumbs and butter. Press onto the bottom of a 4-in. springform pan coated with nonstick cooking spray. Freeze for 10 minutes. In a small bowl, combine the cream cheese, milk and lemon juice until blended. Spread over crust. Freeze for 2 hours or until firm.
Spread sherbet over cream cheese layer; freeze 2 hours longer. Top with raspberries.

Footnotes

Nutritional Analysis: 1/2 cheesecake equals 391 calories, 22 g fat (12 g saturated fat), 55 mg cholesterol, 288 mg sodium, 43 g carbohydrate, 2 g fiber, 6 g protein.