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Frozen Raspberry Cheesecake

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Prep Time 20 minutes
Freeze Time 6 hours
Total Time 6 hours 20 minutes
Servings 12 slices

Ingredients
  

  • Graham Cracker Crust:
  • 2 cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter melted
  • Cheesecake Filling:
  • 16 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • Pinch of salt
  • 2 cups heavy whipping cream cold
  • Raspberry Swirl:
  • 2 cups fresh or frozen raspberries
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • Topping:
  • Fresh raspberries
  • Whipped cream
  • Mint leaves optional

Instructions
 

  • Mix graham cracker crumbs, sugar, and melted butter until like wet sand.
  • Press firmly into bottom of 9-inch springform pan.
  • Freeze crust while making filling.
  • Cook raspberries, sugar, and lemon juice over medium heat 5 minutes until broken down.
  • Mix cornstarch and water. Add to raspberries.
  • Cook 1 to 2 minutes until thickened.
  • Strain through fine mesh strainer to remove seeds.
  • Cool raspberry sauce completely.
  • Beat cream cheese 2 to 3 minutes until smooth.
  • Add powdered sugar, vanilla, lemon juice, and salt. Beat until combined.
  • In separate bowl, beat cold cream until stiff peaks form (3 to 4 minutes).
  • Gently fold whipped cream into cream cheese mixture. Mix just until no streaks.
  • Remove crust from freezer. Pour half of filling into crust.
  • Drizzle half of raspberry sauce in lines over filling.
  • Pour remaining filling on top.
  • Drizzle remaining sauce in lines.
  • Swirl with knife in figure-eight motions. Do not overmix.
  • Cover. Freeze at least 6 hours or overnight.
  • Remove 10 to 15 minutes before serving.
  • Run knife around edge. Release springform.
  • Slice with sharp knife. Wipe clean between cuts.
  • Top with fresh raspberries, whipped cream, and mint. Serve immediately.

Notes

  • Use room temperature cream cheese for smooth mixing
  • Strain the raspberry sauce to remove seeds
  • Cool the raspberry sauce completely before swirling
  • Beat cream to stiff peaks for firm filling
  • Fold gently to keep filling light
  • Do not overmix swirls — gentle motions
  • Freeze at least 6 hours — overnight is better
  • Let sit 10 to 15 minutes before slicing
  • Frozen raspberries work — thaw and drain first
  • Store in freezer up to 1 week