Frozen Raspberry Cheesecake
Total time: 
Serves: 12
Light, fruity, and unbelievably easy.
  • CRUST:
  • 1 cup chocolate cookie crumbs (such as Oreo)
  • 2 tbsp butter, melted
  • 1 (250g) pkg cream cheese, softened
  • 1 can raspberry juice concentrate, thawed
  • 2 tbsp icing sugar
  • 1 L Cool Whip, thawed
  1. FOR CRUST: Combine cookie crumbs and butter and press into bottom of a 9" springform pan. Freeze for 15 minutes, or whatever time it takes you to get the rest ready. (This can also be made in a 9x13" pan if you want squares, or can be made entirely crustless to be gluten free, and still delicious!)
  2. FOR CHEESECAKE: Beat cream cheese until very smooth.
  3. Gradually add raspberry juice and icing sugar, beating until smooth. Fold in Cool Whip. Pour onto crust. Cover and freeze at least 4 hours, or overnight.
Recipe by Hidden Ponies at