Frozen Raspberry Cheesecake Squares

Frozen Raspberry Cheesecake Squares


8 people made this

About this recipe: 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.


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

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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