FROZEN RASPBERRY CHEESECAKES
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 "A special church friend originally made a version with lime sherbet," Vicki Melies of Elkhorn, Nebraska writes. "I loved the taste, but this is a fun variation.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine cookie crumbs and butter. Press onto the bottom of two 4-in. springform pans coated with cooking spray. Freeze 10 minutes. In a small bowl, beat cream cheese, milk and lemon juice until blended. Spread over crust. Freeze 2 hours or until firm., Spread sherbet over cream cheese layer; freeze 2 hours longer. Top with raspberries.
Nutrition Facts : Calories 730 calories, Fat 44g fat (23g saturated fat), Cholesterol 113mg cholesterol, Sodium 518mg sodium, Carbohydrate 73g carbohydrate (50g sugars, Fiber 2g fiber), Protein 11g protein.
FROZEN RASPBERRY CHEESECAKE
I got this recipe from my sister years ago and like to fix it when times are rushed. It's fancy enough for the most special occasions but so easy to prepare with ingredients I always have on hand. Try varying the juices and fruits. -Donna Rear, Red Deer, Alberta
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Combine cookie crumbs and butter; press onto the bottom of an ungreased 9-in. springform pan. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the raspberries, 1/2 cup cranberry-raspberry juice and lemon juice until blended. Fold in whipped cream. Pour onto crust. , Spoon remaining juice over cheesecake; cut through batter with a knife to swirl. Cover and freeze overnight. Remove from the freezer 15 minutes before serving.
Nutrition Facts : Calories 319 calories, Fat 22g fat (12g saturated fat), Cholesterol 58mg cholesterol, Sodium 186mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.
FROZEN RASPBERRY & WHITE CHOC CHEESECAKE
With its biscuit base and creamy topping, cheesecake is always a winner. This fruity frozen version is a perfect make-ahead dessert for entertaining
Provided by Sarah Cook
Categories Dessert
Time 1h20m
Yield Cuts into 15 squares
Number Of Ingredients 9
Steps:
- Brush a 20 x 30cm baking tin with a little oil, then line well with two layers of cling film, leaving overhang for lifting out - or use a tin with a loose bottom. Put the biscuits into a food processor and whizz to crumbs, then tip in the melted butter and mix again. Press the crumbs firmly into the base of the prepared tin, then chill while you make the filling.
- Put the cream and chocolate in a small pan. Melt very gently, stirring, until no lumps of chocolate remain. Clean out the food processor and add the raspberries and creamy chocolate mixture. Whizz together until it can't get any smoother, then rub through a sieve to get rid of the raspberry seeds.
- Put the cream cheese into a mixing bowl with the sugar and the sieved raspberry mixture. Beat with an electric whisk until smooth.
- Let the ice cream soften in a big bowl, but not melt, then fold in the cream cheese mixture a little at a time until well mixed and no ice-cream lumps are visible. Scrape into the prepared tin and level the top. Cover with cling film, not letting it touch the top of the cheesecake, then freeze at least overnight or up to 3 months before serving.
- To serve, remove the covering cling film, lift out the cheesecake, or slide out if in a loose-bottomed tin. Remove any remaining cling film. Decorate the top with fresh raspberries and drizzle with a little more melted white chocolate.
Nutrition Facts : Calories 502 calories, Fat 40 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium
MINI NO BAKE RASPBERRY CHEESECAKES
Make and share this Mini No Bake Raspberry Cheesecakes recipe from Food.com.
Provided by 55tbird
Categories Frozen Desserts
Time 5h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Line a 12 cup muffin pan with paper cup liners.
- In a medium bowl, combine graham crackers crumb, crushed pecans and melted butter, mixing well to blend.
- Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners.
- Press mixture with a spoon to firm bottom.
- Puree raspberries and set aside.
- Beat cream cheese until fluffy.
- Add condensed milk and 1/2 cup of the rapberry puree and mix until well blended.
- Fold in Cool Whip.
- Spoon evenly into baking cups.
- Freeze for at least 5 hours.
- Invert cakes onto individual serving plates.
- Drizzle remaining raspberry puree over cakes.
- Garnish with a few whole raspberries.
- Serve frozen.
Nutrition Facts : Calories 232.8, Fat 15.4, SaturatedFat 8.9, Cholesterol 36.9, Sodium 141.3, Carbohydrate 20.7, Fiber 0.9, Sugar 17, Protein 4.2
MINI RASPBERRY SWIRL CHEESECAKES
These heavenly, individual-sized raspberry swirl cheesecakes are perfect for any occasion.
Provided by Angela
Categories Cheesecake Cupcakes
Time 35m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line 16 muffin cups with paper liners.
- Crumble the prepared graham cracker crust; evenly distribute crumbs into the bottom of the prepared muffin cups. Press crumbs down to create a firmer crust.
- Blend cream cheese in a bowl with an electric mixer until smooth. Add sugar and mix until well blended. Mix in vanilla and salt. Add eggs, one at a time, mixing on low speed after each addition until blended.
- Distribute cream cheese mixture evenly among the muffin cups; it should be about 3 tablespoons for each cup. Add 1/2 teaspoon raspberry puree on top of each cheesecake. Use a toothpick to gently swirl the puree to create a marble design on each one.
- Bake in the preheated oven until filling is set, about 25 minutes. Remove from the oven and let cool on a wire rack.
- Refrigerate before serving.
Nutrition Facts : Calories 218.4 calories, Carbohydrate 20.2 g, Cholesterol 54.1 mg, Fat 14.1 g, Fiber 0.3 g, Protein 3.6 g, SaturatedFat 7.1 g, Sodium 187 mg
INDIVIDUAL FROZEN RASPBERRY CHEESECAKES
Tastes like cheesecake and ice cream had a baby... from Eagle Brand condensed milk. Yummy. I've added lemon zest and a little sugar if the raspberries are a little tart. The cooking time is the time to freeze.
Provided by Cadillacgirl
Categories Cheesecake
Time 5h15m
Yield 12 mini cakes, 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine crumbs and butter and press evenly into 12 paper lined muffin tins.
- Puree raspberries and put aside.
- Beat cream cheese until fluffy and then gradually add sweetened condensed milk and 1/2 cup raspberry puree.
- Fold in whipped topping (aka Cool Whip).
- Divide evenly among muffin cups, cover with plastic wrap, and freeze for 5-6 hours.
- Serve frozen with remaining raspberry puree!
Nutrition Facts : Calories 221.5, Fat 11.3, SaturatedFat 6.8, Cholesterol 28.4, Sodium 129.9, Carbohydrate 27.5, Fiber 2.2, Sugar 21.9, Protein 3.9
INDIVIDUAL MINI RASPBERRY CHEESECAKES
I love the taste of fresh raspberries when they are in season. We try to eat Keto and lower-carb, so I took some traditional cheesecake techniques and made an easier version that is both tasty and lower-carb. I like to serve it with a raspberry sauce underneath it and no-sugar milk chocolate shavings on top of it. Makes for a very fancy looking desert.
Provided by Tomaso Basso
Categories Dessert
Time 25m
Yield 6 cupcakes, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- In a food processor grind the almonds down to fine crumbs.
- Melt the butter and add to the almond crumbs.
- Spoon the buttered crumbs into the cupcake foils in a cupcake tin and press down with your fingers until it resembles a lower crust to the cupcake.
- Bake the almond crust for 8 minutes or until slightly brown, toasting the nut mixture. When done remove and cool on a rack.
- Mix softened cream cheese, sugar or sweetner, egg, lemon juice and vanilla and a bowl with a mixer until fully integrated.
- Carefully fold in clean, good looking raspberries into the cheesecake mixture. Be careful not to smash the raspberries or you will get a pink cheesecake.
- Bake at 375 degrees F for 15-18 minutes. Look for the cupcakes to solidify, but it will be okay if they are slightly soft.
- Cool on a rack, then refrigerate.
- When serving, remove from the refrigerator, carefully remove the cupcake foils, place in a desert dish and pair with your favorite raspberry sauce like Maso's raspberry sauce.
- Mini cheesecakes can be made ahead a few days and will last nicely in the refrigerator for a few days. I have never frozen them. They disappear too quickly!
Nutrition Facts : Calories 353.8, Fat 26.8, SaturatedFat 10.7, Cholesterol 82.8, Sodium 169.2, Carbohydrate 22.7, Fiber 5.6, Sugar 14.5, Protein 7.8
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