I don’t know why the idea of a frozen cheesecake never occurred to me before, but it’s brilliant! This Frozen Raspberry Cheesecake–made with fresh raspberries–is light, cool and creamy. Which makes it the perfect dessert for those hot summer days. Plus, you don’t have to turn on the oven, and it’s so easy to put together! The hardest part is waiting for it to freeze.
If you don’t have a spring form pan, a regular pie pan will work in a pinch. And there are so many possibilities for other flavors using different fresh fruit!
I find this cheesecake tastes best when it sits at room temperature for a bit before serving–at least 10 minutes. The longer it’s been frozen, the longer it will need to sit. This frozen cheesecake was a huge hit with my family and I know it’s a dessert we’ll be making often.
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Who Dished It Up First: Adapted from Virtually Homemade.