Frozen Raspberry Cheesecake

10 Jun

This is one of my favourite recipes for a fresh, light dessert after a heavy dinner of something like burgers or steak. It’s so easy and can be made WAAAAAAY ahead so you don’t have to do any dessert prep on the actual day of your gathering!  It’s also a handy one to have on hand in case of unexpected guests, and if they don’t come you can eat it bit by bit and freeze the part you aren’t eating so there’s no pressure to eat a whole cake between the two of you before it gets stale – a pressure the two of us around here take very seriously.  If you have a bigger family, ignore that dilemma 🙂

The recipe came to me from the wife of my boss when I was managing a Benjamin Moore store after we enjoyed it at a barbecue at her house one day, and I was amazed (and happy) to find out how easy it was!  Since it doesn’t actually take fresh raspberries it can be made anytime of year.   I would say it tastes more like a sherbet or gelato cake than a cheesecake, since the raspberry flavour is really dominant and the frozen texture is so creamy and fresh, and my non-cream-cheese-eating hubby loves this so the flavour can’t be too strong.

Light and simple for summer

Frozen Raspberry Cheesecake


1 cup chocolate cookie crumbs

2 tbsp butter, melted

Combine and press into bottom of a 9″ springform pan. Freeze for 15 minutes, or whatever time it takes you to get the rest ready. (This can also be made in a 9×13″ pan if you want squares, or can be made entirely crustless to be gluten free, and still delicious!)


1-250g pkg cream cheese, softened

1 can raspberry juice concentrate, thawed

2 tbsp icing sugar

1 L Cool Whip, thawed


Blend cream cheese until very smooth. Gradually add raspberry juice and icing sugar, beating until smooth. Fold in Cool Whip.  Pour onto crust. Cover and freeze at least 4 hours, or overnight.


A little more decadent for Christmas

7 Responses to “Frozen Raspberry Cheesecake”

  1. chelsea June 10, 2011 at 4:52 am #

    mmm one of my favourites for sure!!

  2. Raych June 10, 2011 at 6:26 am #

    *eats it with her eyes*

  3. Kim June 10, 2011 at 10:31 am #

    I have made this recipe without the crust too in a 9″x13″ pan. It cuts into really nice square or rectangular pieces and is gluten free. If you want the chocolate flavour with it, just drizzle it (or the plate) with a little PC dark chocolate sauce. Try it that way Chelsea…it is soooo goooood!

  4. Reuben Van Laar June 10, 2011 at 3:26 pm #

    looks good. something I am definatly going to have to try. Thanks for sharing!!

  5. Heidi Blanken July 6, 2011 at 7:22 am #

    Going to make this for a BBQ this weekend. PS. I love your blog anna, you are such an inspiration!!!!!

    • hiddenponies July 6, 2011 at 10:05 am #

      Thanks so much Heidi, that’s so sweet of you to say!! Let me know how you like the recipe 🙂

  6. Heidi Blanken July 11, 2011 at 5:35 pm #

    So this cake was a huge hit at our family BBq this past weekend. I loved how easy it was to make, and how light it was. Definitley something I will make again. : )

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