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Creamy Frozen Raspberry Cheesecake
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Creamy Frozen Raspberry Cheesecake

4 Hr(s) 15 Min(s)
15 Min(s) Prep
4 Hr(s) Cook
Meet your new favorite no-bake cheesecake, made with raspberry sherbet and chopped chocolate. The result? A creamy frozen cheesecake they'll never forget.
What You Need
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16 servings
Original recipe yields 16 servings
20 OREO Cookies, finely crushed
2 Tbsp. butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 tsp. vanilla
1-1/2 qt. (6 cups) raspberry sherbet, slightly softened
3 oz. BAKER'S Semi-Sweet Chocolate, chopped
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Let's Make It
1
Mix crumbs and butter in 9-inch springform pan; press onto bottom of pan.
2
Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sherbet; mix well. Stir in chopped chocolate; pour over crust.
3
Freeze 4 hours or until firm. Remove from freezer 10 min. before serving; let stand at room temperature to soften slightly.
Kitchen Tips
Tip 1
Size Wise
You'll know it's a special occasion when you get to enjoy a serving of this creamy dessert.
Tip 2
Special Extra
Drizzle cheesecake with chocolate sauce just before serving.
Tip 3
Special Extra
Garnish with 1/2 cup raspberries.
Nutrition
Calories
320
Calories From Fat
0
% Daily Value*
Total Fat 16g
21%
Saturated Fat 9g
45%
Trans Fat 0g
Cholesterol 45mg
15%
Sodium 270mg
12%
Total Carbohydrates 41g
15%
Dietary Fibers 1g
4%
Sugars 34g
68%
Protein 3g
6%
Vitamin A
8%
Vitamin C
4%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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