Easy Raspberry Cream Cheese Dessert - feature
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Easy Raspberry Cream Cheese Dessert #SummerDessertWeek

This Easy Raspberry Cream Cheese Dessert will surely be a hit for your next summer get-together. Homemade whipped cream and raspberries with cream cheese make the filling for this dessert. It'll become a favorite!
Author: Lisa Kerhin

Ingredients

Crust

  • 1 cup graham cracker crumbs
  • 3 tbsp sugar
  • 1/4 cup butter melted

Filling

  • 1 package 12 oz frozen raspberries, thawed (save liquid from the thawed berries)
  • 1/4 cup cold water
  • 1 envelope unflavored gelatin
  • 1 package 8 ounces cream cheese, softened
  • 1/2 cup sugar
  • 1 cup heavy whipping cream whipped
  • Fresh raspberries and mint optional

Instructions

  • In a large bowl, combine the crumbs, 3 tablespoons sugar and butter. Press onto the bottom of a 9-in. springform pan. Bake at 350° for 10 minutes. Cool.
  • For the filling: drain raspberries, reserving the liquid. Set berries aside.
  • In a small saucepan, combine the reserved liquid, cold water and gelatin. Let stand for 5 minutes.
  • Cook and stir over low heat until gelatin is dissolved. Remove from the heat and let cool for 10 minutes.
  • In a large bowl, beat cream cheese and sugar until smooth. Be sure your cream cheese is softened, it will blend much better with the pureed raspberries.
  • Add thawed raspberries and gelatin mixture; beat on low until thoroughly blended.
  • Chill until partially set. Watch carefully, as mixture will set up quickly. About 5-10 minutes is all it took for mine to be partially set.
  • To make the whipped cream: in a medium bowl pour the one cup of heavy cream and whip with an electric hand mixer until it's thick and the cream has peaks. You can opt to use store bough whipped cream.
  • Gently fold in whipped cream. Spoon filling into the crust.
  • Chill for 6 hours or overnight.(overnight works best)
  • Just before serving, run knife around edge of pan to loosen. Remove sides of the springform pan.
  • Optional: top with fresh raspberries and mint.

Notes

The recipe calls for frozen raspberries, thawed. As the berries thaw, the liquid left behind will also be used in the recipe. If you have fresh raspberries you can use them. Add them to a bowl with a couple of teaspoons of sugar and let them sit awhile till there is liquid in the bowl.
Recipe adapted from Taste of Home cookbook