One of our top-rated summer recipes, this frosty cheesecake couldn't be easier! Just mix, pour into pan and freeze.
What do I need ?
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/4 cups graham crumbs
1/4 cup non-hydrogenated margarine, melted
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
3/4 cup sugar
1-1/3 cups raspberry juice
1 cup fresh or frozen raspberries
2 cups thawed Cool Whip Whipped Topping
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How do I make it ?
Mix graham crumbs and margarine; press onto bottom of 9-inch springform pan.
Beat cream cheese and sugar in large bowl with mixer until well blended. Whisk in remaining ingredients; pour over crust.
Freeze 4 hours or until firm. Let stand at room temperature 15 min. to soften slightly before serving.
Kraft Kitchen Tips!
Enjoy a serving of this rich and indulgent treat on special occasions.
Prepare using your favourite fresh berries, such as strawberries or blueberries, and/or your favourite fruit drink, such as orange juice, limeade, grape juice or pink lemonade.
For variety, substitute your favourite crushed Christie Cookies for the graham crumbs. Just use the food processor or blender to easily crush the cookies into crumbs.
To freeze, wrap cheesecakes securely in plastic wrap, then foil. Store in freezer for up to 2 months.
Garnish with additional thawed COOL WHIP Whipped Topping.
Calories From Fat
% Daily Value
Fat 17 g
Saturated fat 9 g
Cholesterol 30 mg
Sodium 270 mg
Carbohydrate 36 g
Fibre 2 g
Sugars 22 g
Protein 3 g
Makes 10 servings, 1/10 recipe (111 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.