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Raspberry Cheesecake

Yield

8 servings

Ingredients

1 vanilla wafer crust recipe
1 (1/4 ounce) envelope unflavored gelatin
1/4 cup cold water
1 (8 ounce) package cream cheese, softened
1 tablespoon lemon juice
1 teaspoon finely grated lemon peel
1 (7 ounce) jar marshmallow creme
1 (8 ounce) container frozen non-dairy whipped topping, thawed
1 pint red raspberries, rinsed and drained

Directions

Prepare vanilla wafer crust recipe. Press onto the bottom of a 9" springform pan. Refrigerate.

In a small saucepan, soften gelatin in cold water. Stir over low heat until dissolved. Place cream cheese in a large mixing bow. Gradually add gelatin mixture to cream cheese, mixing with an electric mixer on medium speed until well blended. Blend in lemon juice and lemon peel. Beat in marshmallow creme and fold in whipped topping.

In a blender or food processor, purée raspberries; fold into cream cheese mixture. Spoon into prepared pie crust and refrigerate until firm.

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