Frozen Raspberry Cheesecake Pie

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UGH I hate really hot days because everyone just seems so grouchy.  The kids can’t go out and play because it is just way too hot and they hate being cooped up in the house.  Today it was even really hot in the house so I decided to make a cool treat.  This frozen raspberry cheesecake pie was just the thing.  It isn’t heavy so it’s easy to eat on a hot day and it’s frozen and cold and yummy and…you get the idea 🙂  The kids really enjoyed it and so did the hubby and he is not a huge fruit dessert fan.

Frozen Raspberry Cheesecake Pie

Frozen Raspberry Cheesecake Pie
Course: Dessert
Servings: 8
Author: Malinda
  • 1 c. graham cracker crumbs
  • 1/4 c butter melted
  • 1 c. heavy whipping cream
  • 4 oz. cream cheese softened
  • 1/2 powdered sugar
  • 1 c. fresh raspberries
  • 1/2 tsp lemon juice
  • 1/2 tsp vanilla
  1. In a small bowl, combine the graham cracker crumbs and butter.
  2. Press into a 9 inch pie plate
  3. In a large bowl beat the whipping cream until stiff peaks form and set aside.
  4. In a different large bowl beat the cream cheese and powdered sugar until smooth.
  5. Add the raspberries, lemon juice and vanilla and beat until well combined.
  6. Fold in the whipped cream.
  7. Spread the mixture evenly over the crust.
  8. Freeze for a minimum of 4 hours, overnight is best.
  9. Serve with fresh raspberries and a drizzle of chocolate if desired.
  10. Store any leftovers in the freezer.
Recipe Notes

Recipe adapted from Lets Dish Recipes

Frozen Raspberry Cheesecake Pie

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