You can use a 9×13 glass baking dish, large springform pan or even make individual ones, using a cupcake tin.
It’s the perfect dessert for any occasion, because it tastes as good as it looks.
If you need me . . . I will be head deep in the Raspberry bushes, or bent over a large pea patch!
I’d share a piece with you . . . if you were here.
RASPBERRY SWIRL DESSERT
You will need:
1 1/2 cups graham cracker crumbs
6 Tablespoons butter, melted
4 Tablespoons sugar
3 eggs, separated
1 (8-oz.) cream cheese
1 cup sugar
1 c. heavy cream
1 (10-oz.) frozen raspberries, partially thawed
Combine thoroughly crumbs, melted butter and 2 tablespoons sugar. Lightly press mixture into well greased 9×13 or a large Springform pan. (Note: I always double the crust recipe.) Bake in 375 degree oven for about 8 minutes; cool. Beat egg yolks until thick; add cream cheese, sugar and salt. Beat until smooth and light. In another bowl, Beat egg whites until stiff peaks form. In another bowl, Whip cream until stiff and gently but thoroughly fold with egg whites, into cheese mixture. In a mixer or blender, crush the berries to a pulp. Gently swirl half of fruit pulp through the filling and pour over crust. Spoon remaining puree over the top, and swirl with a knife. Place in the freezer for 5 to 6 hours or over night. You can also drizzle Raspberry Syrup over the top, or place a dallop of Whipped Cream on the top! Let stand for 5 minutes or so, to lightly unthaw before cutting and serving. Cut into squares or slices. ENJOY!
by Get Off Your Butt and BAKE
It looks beautiful and I’m so jealous of your abundance of raspberries!
I love that this is frozen! It makes it so refreshing for summer. I wish I was at your house picking fresh berries with you!
I wish you were here as well Jen!
I wish you were her too!
OHHHHH how I wish I was there to have a bite or two of that. I am so hot right now, and tired, It would be a great reward after a long day. MMMMMMMmmmmmmmmmm
My raspberries are just coming on right now. Guess I will miss most of the picking of them. 🙂
This looks good and healthy! I wish I could make it right now
I’ve nominated you for “Very Inspiring Blogger Award”! Come check it out at http://www.twogirlscookingblog.com/2012/08/very-inspiring-blogger-award/
Do these freeze well long-term? Like, if I made a batch in cupcake tins to keep in the freezer for when I want a fruity cheesecake dessert, does it keep well for a few months?
Yes…they freeze very well. Just make sure that you keep them in a well-sealed freezer container.