Frozen Raspberry Swirl Cheesecake

 

It’s hot.

It’s muggy today.

I picked and picked and picked Raspberries early this morning.

Visions of this delectable frozen Cheesecake swirled in my head.

They just kept swirling . . . so I made it!

Since we have an ample amount of Raspberries at my house . . . I used Raspberries.

You could also use Strawberries, Blueberries, Blackberries, Peaches and on and on and on.

This recipe is one that I posted a while back, but it deserves honorable mention again.

If you need Step by Step pictures and a full tutorial on making this glorious no bake Cheesecake, go here:

RASPBERRY SWIRL CHEESECAKE DESSERT 

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.

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 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
Directions:
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!

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by Get Off Your Butt and BAKE

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  • Claire @ Claire K Creations - 07/25/2012 - 2:32 am

    It looks beautiful and I’m so jealous of your abundance of raspberries!ReplyCancel

  • Jen @ Jen's Favorite Cookies - 07/25/2012 - 10:27 am

    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!ReplyCancel

  • Brandi - 07/26/2012 - 6:48 pm

    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. 🙂ReplyCancel

  • Daniela @ food recipes HQ - 08/02/2012 - 6:38 am

    This looks good and healthy! I wish I could make it right nowReplyCancel

  • Patricia Peterson - 08/04/2012 - 1:42 pm

    I’ve nominated you for “Very Inspiring Blogger Award”! Come check it out at http://www.twogirlscookingblog.com/2012/08/very-inspiring-blogger-award/
    PatriciaReplyCancel

  • Janelle - 08/22/2012 - 9:37 pm

    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?ReplyCancel

    • Jonna - 08/23/2012 - 12:31 pm

      Hi Janelle,

      Yes…they freeze very well. Just make sure that you keep them in a well-sealed freezer container.

      JonnaReplyCancel