Name: Frozen Raspberry Cheesecake Clusters (Standard)
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 8 oz Cream Cheese-softened; 1/2 cup Granulated Sugar; 1/4 cup Heavy Cream; 1 tsp Vanilla Extract; 1 cup Frozen Raspberries; 1 tbsp Granulated Sugar; 1 tsp Lemon Juice; 1/2 cup Graham Cracker Crumbs

Recipe tier

A simple, no-bake dessert featuring a creamy cheesecake base swirled with raspberry puree and frozen for a refreshing treat.

Total 30 min

Serves 12

Steps 6

Ingredients 8

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Sunday sunshine · 44 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 12m Cook 18m Plate 5m Reset 10m

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Cheesecake Base
8 oz 227 g Cream Cheese-softened
cup 113 g Granulated Sugar
cup 60 mL Heavy Cream
1 tsp 5 mL Vanilla Extract
Raspberry Swirl
1 cup 145 g Frozen Raspberries
1 tbsp 15 mL Granulated Sugar
1 tsp 5 mL Lemon Juice
Coating
cup 57 g Graham Cracker Crumbs

Equipment

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Instructions

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Prepare the Raspberry Swirl: In a small saucepan, combine all Raspberry Swirl ingredients. Cook over medium heat, stirring occasionally, until raspberries are softened and mixture is slightly thickened, about 5-7 minutes. Strain through a fine-mesh sieve to remove seeds. Let cool completely.
Prepare the Cheesecake Base: In a medium bowl, beat the Cream Cheese and Granulated Sugar until smooth and creamy. Gradually add the Heavy Cream and Vanilla Extract, mixing until well combined.
Combine: Gently swirl the cooled Raspberry Swirl into the Cheesecake Base, being careful not to overmix.
Assemble: Drop spoonfuls of the cheesecake mixture onto a parchment-lined baking sheet.
Freeze: Freeze for at least 2 hours, or until solid.
Coat: Gently roll the frozen clusters in Graham Cracker Crumbs. Serve immediately or store in the freezer.