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READY IN 4+ hrs

Fruity Frozen PHILLY Cheesecake

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Read Reviews (14)

"This refreshing, frozen raspberry cheesecake will impress your guests." — Philadelphia Cream Cheese

Ingredients Edit and Save

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Original recipe makes 8 servings Change Servings

1 1/4 cups HONEY MAID Graham Crumbs
1/4 cup butter, melted
1 (250 g) package PHILADELPHIA Brick Cream Cheese, softened
3/4 cup sugar

1 1/3 cups raspberry juice
1 cup fresh or frozen raspberries
1 tub COOL WHIP Whipped Topping, thawed

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Directions

Combine graham crumbs and butter; press firmly onto bottom of 9-inch springform pan. Set aside.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in juice, raspberries and whipped topping. Pour over crust.
Freeze several hours or until firm. Remove from freezer about 15 min. before serving. Let stand at room temperature to soften slightly. Store any leftover cheesecake in freezer.

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PREP 10 mins
READY IN 4 hrs 25 mins

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We really like this recipe. I actually used a graham cracker crust instead, but then I had a lot of leftover filling. But that was good to eat on its own later! I couldn't find raspberry juice, so I used cran-raspberry, and I'm sure it didn't make much of a difference.

—sweetpie

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May 25, 2009

Very lovely! So easy to make and the options are endless if you play around with different types of juice and fruit. I don't put as much sugar as it asks, and people enjoy it because it's a nice, light dessert.

—littlemoments86

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18 Ratings

Feb 28, 2011

This was yummy and light, I used light cool whip and 1/3 less fat cream cheese. Next time I will omit the raspberries from the filling and put fresh raspberries on top as a garnish instead. The raspberries in the filling were super hard and not easy or enjoyable to eat! I will definitely make this again, it is super easy and the family really liked it. They did like the peanut butter version on this site better, but this was my fav.

—J A M

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Jun 28, 2011

YUM! And so easy! Used the strawberries instead, just make sure to chop up, slicing the berries wasnt enough. As I'm finishing up my second slice, it occurred to me this filling would make delish popsicle too!!!

—sunflower

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Jun 14, 2011

Very yummy - great Summer dessert! I used crushed Oreos as my crust, which was a great combo with the raspberries. I will say, I wasn't paying attention, and if you add this to a "shopping list" it will tell you to get two 8oz packages of cream cheese (but you only need one, an 8oz package is 226g) and two Cool whip - but you only need one...so just be careful and pay attention to the recipe. Yum!

—MaggieMae

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Dec 11, 2011

This was so easy to make! I pureed my raspberries to avoid frozen chunks. Turned our great and very tasty however this is not a cheesecake. It's more of a erm...pie.

—Carol Cupcake

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Sep 03, 2011

Very light and refreshing on a summer day!

—ericksonpad

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Aug 25, 2010

FANTASTIC! EASY TO PREPARE. VERY REFRESHING DESSERT. A BIG HIT FOR OUR FAMILY!

—marcela rapp

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Nutrition

Calories
386 kcal
19%

Carbohydrates
42.8 g
14%

Cholesterol
51 mg
17%

Fat
21.8 g
34%

Fiber
1 g
4%

Protein
3.2 g
6%

Sodium
250 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Fruity Frozen PHILLY Cheesecake

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 386
Calories from Fat: 197

% Daily Value *
Total Fat 21.8g 34 %
Saturated Fat 14.4g 72 %
Cholesterol 51mg 17 %
Sodium 250mg 10 %
** Potassium 87mg 2 %
Total Carbohydrates 42.8g 14 %
Dietary Fiber 1g 4 %
Protein 3.2g 6 %
** Sugars 29.4g
** Vitamin A 4 %
** Vitamin C 23 %
** Calcium 2 %
** Iron 11 %
** Thiamin < 1 %
** Niacin 1 %
** Vitamin B6 < 1 %
** Magnesium 3 %
** Folate 2 %

* 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.