Frozen Raspberry Cheesecake Squares

    (7)
    3 hours 33 min

    This is a great make-ahead dessert, especially in summer when raspberries are in season. You can use frozen raspberries if you can find them, or try other fruits such as blueberries, strawberries, cherries or blackberries.


    8 people made this

    Ingredients
    Serves: 8 

    • 65g digestive biscuit crumbs
    • 3 tablespoons butter, melted
    • 3 tablespoons caster sugar
    • 3 eggs, separated
    • 225g cream cheese, softened
    • 200g caster sugar
    • 1/8 teaspoon salt
    • 250ml double cream
    • 280g raspberries

    Method
    Prep:25min  ›  Cook:8min  ›  Extra time:3hr freezing  ›  Ready in:3hr33min 

    1. Preheat oven to 190 C / Gas 5. Thoroughly grease a 18x28cm baking tin, and set aside.
    2. Stir together the digestive biscuit crumbs, melted butter and sugar in a bowl until well blended. Press the mixture into the bottom of the prepared tin.
    3. Bake the digestive biscuit base in preheated oven until golden, about 8 minutes.
    4. In a separate bowl, beat the egg yolks on high speed until thick and lemon coloured. Add the softened cream cheese, sugar and salt. Beginning on low speed and increasing to high, beat until smooth.
    5. Place the egg whites in a large bowl, and beat until stiff peaks form. Gently fold the egg whites into the cream cheese mixture.
    6. Place the double cream in a bowl, and beat until stiff. Gently fold the whipped cream into the cream cheese mixture.
    7. Place the raspberries in a blender. Blend on low speed until berries soften. Swirl half the berries into the cream cheese mixture. Spread the cream cheese mixture evenly over the base.
    8. Spoon the remaining raspberries on top of the cream cheese mixture. Use a knife to swirl the berries into the cream cheese, making a red and white swirl pattern.
    9. Cover the tin tightly with foil. Place in freezer for at least 3 hours. When ready to serve, let stand 30 minutes before cutting into squares.
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    Reviews & ratings
    Average global rating:
    (7)

    Reviews in English (6)

    by
    14

    Very easy to make - my boyfriend even helped. I love that it is No Bake!!! Used a chocolate pre-made crust store bought just to save time - fabulous. I left it in the freezer for at least 12 hours (overnight) and it was perfect. I used powder sugar instead of granulated sugar to make it more smooth. It does melt fast.  -  12 May 2008  (Review from Allrecipes US | Canada)

    by
    10

    This recipe turned out so yummy! Much better than I had expected. I followed the recipe, but I had no heavy cream and couldn't get to the store. So I used half evaporated milk, 1/2 regular milk and 1 tbls butter, melted. I slowly added this to the creamed mixture and it still turned out WONDERFUL! I will use the heavy cream next time. As for the freezing time, I found if you freeze it uncovered it froze faster and more evenly. It was huge hit at our dinner party. We will be making this regularly!  -  07 May 2009  (Review from Allrecipes US | Canada)

    by
    7

    Very yumalicous! I didn't have a blender cuz i was over at my boyfriends making it. i got it to a paste and just added it that way and still turned out very well. I added partial raspberries on top after an hour in the freezer. Make sure to cut the raspberries when frozen way easier! Definitely a party pleaser!  -  23 Jan 2011  (Review from Allrecipes US | Canada)

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