Frozen Raspberry Cheese Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1-1/2 cups cream-filled chocolate sandwich cookie crumbs (about 15 cookies) |
1/4 cup butter, melted |
1 package (8 ounces) cream cheese, softened |
3/4 cup confectioners' sugar |
1 package (10 ounces) frozen sweetened raspberries, thawed |
3/4 cup cranberry-raspberry juice, divided |
1 teaspoon lemon juice |
2 cups heavy whipping cream, whipped |
Directions:
1. Directions:
2. Combine cookie crumbs and butter; press onto the bottom of an ungreased 9-in. springform pan.
3. In a large bowl, beat cream cheese and confectioners' sugar until smooth.
4. Beat in the raspberries, 1/2 cup cranberry-raspberry juice and lemon juice until blended.
5. Fold in whipped cream.
6. Pour onto crust.
7. Spoon remaining juice over cheesecake; cut through batter with a knife to swirl.
8. Cover and freeze overnight.
9. Remove from the freezer 15 minutes before serving.
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