Frozen Raspberry Cheesecake Pie

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This Frozen Raspberry Cheesecake Pie is the perfect way to beat the heat this summer! The creamy cheesecake and buttery crust bring together the traditional elements of the dessert, while the raspberries add a burst of summer fruitiness. Pop it in the freezer to make it a delicious and cooling refresher!

a slice of frozen raspberry cheesecake pie on a white plate with a forkful beside it, and the full pie in the background

Why We Love Frozen Raspberry Cheesecake Pie

Hot days call for cool treats, and what’s more refreshing than frozen fruity goodness? When the day is so hot you can barely hear yourself think, pull your frozen raspberry cheesecake pie out of the freezer and watch everyone’s crankiness melt away. 

The adults can enjoy a raspberry Pink Champagne Float on the side, while the kids sip on some raspberry lemonade (just use our lemonade recipe and add some muddled raspberries!). This yummy dessert is light enough to be a refreshing midday snack, but substantial enough to satiate that post-dinner sweet tooth. 

And guess what – you can make it ahead and have it ready to pull out of the freezer!  

Ingredients to Make This Raspberry Cheesecake Recipe

Start with graham crackers and butter to create your simple cheesecake pie crust!

Then, all you’ll need is whipping cream, cream cheese, powdered sugar, fresh raspberries, lemon juice, and vanilla to create the delectable raspberry cheesecake filling!

How to Make This Cheesecake Pie 

Step 1: Mix Crust

In a small bowl, combine your graham cracker crumbs and melted butter until it the mixture can be pressed into a 9-inch pie plate. 

Step 2: Beat Whipping Cream

In a large bowl, beat the whipping cream until stiff peaks form, and then set it aside until Step 5. 

Step 3: Beat Cream Cheese

In a separate large bowl, beat the cream cheese and powdered sugar until it’s smooth. 

Step 4: Add Raspberries

Add the fresh raspberries, lemon juice, and vanilla to the cream cheese mixture. Beat everything together until it’s combined.

Step 5: Fold in Whipped Cream

Fold the whipped cream into the raspberry cream cheese mixture until just combined. 

Step 6: Assemble and Freeze

Add the raspberry cream cheese mixture to your pie crust. Freeze the dessert for a minimum of 4 hours, but preferably overnight for best results.

Step 7: Serve and Enjoy!

Serve your raspberry cheesecake pie with fresh raspberries on top, and a drizzle of chocolate if you’d like! Enjoy!

a full Frozen Raspberry Cheesecake Pie in a pie dish


How do I store this dessert?

Store it overnight if you’re going to serve it the next day or two, but beyond that, you’ll want to store it in the freezer. Cover it the best you can – ideally, you’d wrap it in plastic wrap and put it in a freezer bag. If you’re storing it for a while, allow it to freeze overnight and then cut it into segments to then return to the freezer in airtight containers. 

Can I add a different fruit?

Yes, you sure can! Make a variation on this recipe by substituting another fruit like blueberry, strawberry, or cherry. Maybe even a combination of a couple if you’re brave! 🙂 

How do I defrost a frozen cheesecake?

You can defrost your cheesecake by simply allowing it to rest in the fridge for a few hours (or overnight). I prefer to eat this cheesecake on the frostier side, so I only allow it to defrost for a few hours. 

More Raspberry Recipes To Try

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Frozen Raspberry Cheesecake Pie

Frozen Raspberry Cheesecake Pie

Course: Dessert
Servings: 8
Author: Malinda
Print Recipe Save Recipe


  • 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


  • In a small bowl, combine the graham cracker crumbs and butter.
  • Press into a 9 inch pie plate
  • In a large bowl beat the whipping cream until stiff peaks form and set aside.
  • In a different large bowl beat the cream cheese and powdered sugar until smooth.
  • Add the raspberries, lemon juice and vanilla and beat until well combined.
  • Fold in the whipped cream.
  • Spread the mixture evenly over the crust.
  • Freeze for a minimum of 4 hours, overnight is best.
  • Serve with fresh raspberries and a drizzle of chocolate if desired.
  • Store any leftovers in the freezer.


Recipe adapted from Lets Dish Recipes

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