Frozen Raspberry White Choc Cheesecake Recipes

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FROZEN RASPBERRY CHEESECAKE



Frozen Raspberry Cheesecake image

I got this recipe from my sister years ago and like to fix it when times are rushed. It's fancy enough for the most special occasions but so easy to prepare with ingredients I always have on hand. Try varying the juices and fruits. -Donna Rear, Red Deer, Alberta

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12 servings.

Number Of Ingredients 8

1-1/2 cups Oreo cookie crumbs
1/4 cup butter, melted
1 package (8 ounces) cream cheese, softened
3/4 cup confectioners' sugar
1 package (10 ounces) frozen sweetened raspberries, thawed
3/4 cup cranberry-raspberry juice, divided
1 teaspoon lemon juice
2 cups heavy whipping cream, whipped

Steps:

  • Combine cookie crumbs and butter; press onto the bottom of an ungreased 9-in. springform pan. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the raspberries, 1/2 cup cranberry-raspberry juice and lemon juice until blended. Fold in whipped cream. Pour onto crust. , Spoon remaining juice over cheesecake; cut through batter with a knife to swirl. Cover and freeze overnight. Remove from the freezer 15 minutes before serving.

Nutrition Facts : Calories 319 calories, Fat 22g fat (12g saturated fat), Cholesterol 58mg cholesterol, Sodium 186mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.

NO BAKE WHITE CHOCOLATE RASPBERRY CHEESECAKE



No Bake White Chocolate Raspberry Cheesecake image

This White Chocolate Raspberry Cheesecake is an easy no bake cheesecake for summer! It is SO smooth and creamy and you don't ever have to turn on the oven. It's the perfect no bake dessert for showing off summer berries -- strawberries or blueberries work just as well! Includes step by step RECIPE VIDEO

Provided by Ashley Fehr

Categories     Dessert

Time 30m

Number Of Ingredients 12

2 1/2 cups frozen raspberries (thawed)
1/2 cup sugar (100g)
2 tablespoons water
1 tablespoon corn starch
2 1/2 cups graham cracker crumbs (or chocolate baking crumbs)
1/2 cup butter (melted)
1 cup white chocolate chips (170g)
1/2 cup heavy cream (35%, divided)
24 oz full fat cream cheese (3 packages (room temperature))
1 1/2 cups powdered sugar ((reduce to 1 cup for a less sweet cheesecake))
1 teaspoon vanilla
1 1/2 cups fresh raspberries

Steps:

  • In a small pot, add the raspberries and sugar. Bring to a simmer over medium heat and cook for 2-3 minutes. Mash with a spatula.
  • Combine water and corn starch and stir into sauce to thicken. Set aside to cool completely (you can speed this up by pouring into a new bowl and placing in the fridge).
  • OPTIONAL: Clamp a piece of parchment paper in between the bottom and the outer ring of a 9" Springform pan. This helps with easy removal.
  • In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom and 1" up the sides of a 9-10" springform pan. Set aside.
  • In a medium bowl, stir together white chocolate and 1/4 cup cream. Microwave on high for 40 seconds, then stir until completely smooth (heat another 15 seconds if necessary). Place in the fridge to cool to room temperature.
  • In a large bowl, beat cream cheese with an electric mixer until smooth. Add sugar, vanilla, and remaining 1/4 cup cream and beat on high until light and fluffy, 2-3 minutes.
  • Add cooled melted white chocolate and beat on medium speed until incorporated.
  • Place fresh raspberries into the bottom of the crust and pour the cheesecake filling over top, smoothing with a spatula.
  • Drop teaspoonfuls of raspberry sauce on the top, and gently swirl. Save remaining sauce for serving.
  • Chill at least 8 hours or overnight before serving. Serve with remaining raspberry sauce and fresh raspberries as desired.

Nutrition Facts : Calories 520 kcal, Carbohydrate 56 g, Protein 7 g, Fat 30 g, SaturatedFat 17 g, Cholesterol 81 mg, Sodium 471 mg, Fiber 3 g, Sugar 41 g, ServingSize 1 serving

WHITE CHOCOLATE RASPBERRY CHEESECAKE



White Chocolate Raspberry Cheesecake image

This makes an excellent cheesecake, similar to one you would get in a restaurant. Great for special occasions! Garnish with white chocolate curls if desired.

Provided by Cindy Catudal Shank

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 10h

Yield 16

Number Of Ingredients 13

1 cup chocolate cookie crumbs
3 tablespoons white sugar
¼ cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
½ cup water
2 cups white chocolate chips
½ cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
½ cup white sugar
3 eggs
1 teaspoon vanilla extract

Steps:

  • In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
  • In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
  • Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
  • In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
  • Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Nutrition Facts : Calories 412 calories, Carbohydrate 34.4 g, Cholesterol 96.4 mg, Fat 28.3 g, Fiber 1 g, Protein 6.8 g, SaturatedFat 16.9 g, Sodium 225.8 mg, Sugar 29 g

FROZEN RASPBERRY & WHITE CHOC CHEESECAKE



Frozen raspberry & white choc cheesecake image

With its biscuit base and creamy topping, cheesecake is always a winner. This fruity frozen version is a perfect make-ahead dessert for entertaining

Provided by Sarah Cook

Categories     Dessert

Time 1h20m

Yield Cuts into 15 squares

Number Of Ingredients 9

200ml pot double cream
200g bar white chocolate , broken into chunks, plus extra to serve
300g raspberries , plus extra to serve
500g cream cheese
50g golden caster sugar
300g vanilla or white chocolate ice cream - all will taste good, but ice creams without too many chunks in are best
175g crunchy butter biscuit - we used Fox's Butter Crinkle Crunch
140g ginger nuts
140g butter , melted

Steps:

  • Brush a 20 x 30cm baking tin with a little oil, then line well with two layers of cling film, leaving overhang for lifting out - or use a tin with a loose bottom. Put the biscuits into a food processor and whizz to crumbs, then tip in the melted butter and mix again. Press the crumbs firmly into the base of the prepared tin, then chill while you make the filling.
  • Put the cream and chocolate in a small pan. Melt very gently, stirring, until no lumps of chocolate remain. Clean out the food processor and add the raspberries and creamy chocolate mixture. Whizz together until it can't get any smoother, then rub through a sieve to get rid of the raspberry seeds.
  • Put the cream cheese into a mixing bowl with the sugar and the sieved raspberry mixture. Beat with an electric whisk until smooth.
  • Let the ice cream soften in a big bowl, but not melt, then fold in the cream cheese mixture a little at a time until well mixed and no ice-cream lumps are visible. Scrape into the prepared tin and level the top. Cover with cling film, not letting it touch the top of the cheesecake, then freeze at least overnight or up to 3 months before serving.
  • To serve, remove the covering cling film, lift out the cheesecake, or slide out if in a loose-bottomed tin. Remove any remaining cling film. Decorate the top with fresh raspberries and drizzle with a little more melted white chocolate.

Nutrition Facts : Calories 502 calories, Fat 40 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium

FROZEN RASPBERRY CHEESECAKES



Frozen Raspberry Cheesecakes image

With the delectable taste of raspberry cheesecake ice cream this pretty layered dessert serves as an elegant ending to almost any meal. "A special church friend originally made a version with lime sherbet," Vicki Melies of Elkhorn, Nebraska writes. "I loved the taste, but this is a fun variation.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2 servings.

Number Of Ingredients 7

1/2 cup crushed shortbread cookies
2 tablespoons butter, melted
3 ounces cream cheese, softened
1/3 cup sweetened condensed milk
2 tablespoons lemon juice
2/3 cup raspberry sherbet, softened
Fresh raspberries

Steps:

  • In a small bowl, combine cookie crumbs and butter. Press onto the bottom of two 4-in. springform pans coated with cooking spray. Freeze 10 minutes. In a small bowl, beat cream cheese, milk and lemon juice until blended. Spread over crust. Freeze 2 hours or until firm., Spread sherbet over cream cheese layer; freeze 2 hours longer. Top with raspberries.

Nutrition Facts : Calories 730 calories, Fat 44g fat (23g saturated fat), Cholesterol 113mg cholesterol, Sodium 518mg sodium, Carbohydrate 73g carbohydrate (50g sugars, Fiber 2g fiber), Protein 11g protein.

FROZEN WHITE CHOCOLATE FEATHER CHEESECAKE



Frozen White Chocolate Feather Cheesecake image

Provided by Sandra Lee

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 8

1 store-bought frozen cheesecake
8 ice pop sticks
1 cup white chocolate chips
1 bottle ice cream shell topping, cupcake flavor (recommended: Magic Shell)
2 tablespoons white sprinkles
2 tablespoons edible white pearl decorations
2 tablespoons silver dragees
2 tablespoons white edible glitter

Steps:

  • Warm a knife under hot water and then cut the cheesecake into 8 slices. Make sure to wipe off the blade and warm it under hot water between each cut to insure clean slices. Insert an ice pop stick 1/2 way into the back end of each slice. Arrange the cheesecake on a sheet pan and freeze until the cheesecake slices are frozen, about1 to 2 hours.
  • Put the white chocolate in a bowl and put it over a pot of simmering water. Stir frequently until melted.
  • Put the frozen cheesecake slices onto a baking sheet fitted with a wire rack, or a piece of parchment paper. Using a spoon, drizzle each cheesecake slice with the melted white chocolate. Sprinkle each slice with the decoration of your choice. Put the slices back in the freezer until the chocolate is set, about 5 minutes. Arrange the cheesecakes on a platter and serve.

FROZEN RASPBERRY SWIRL CHEESECAKE SQUARES



Frozen Raspberry Swirl Cheesecake Squares image

This frozen raspberry-cream cheese dessert is spectacular and can be made ahead since it is served frozen.

Provided by LMLSCA

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 3h25m

Yield 8

Number Of Ingredients 9

¾ cup graham cracker crumbs
3 tablespoons butter, melted
3 tablespoons white sugar
3 eggs, separated
1 (8 ounce) package cream cheese, softened
1 cup white sugar
⅛ teaspoon salt
1 cup heavy cream
1 (10 ounce) package frozen raspberries, partially thawed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Thoroughly grease a 7x11x2 inch baking pan, and set aside.
  • Stir together the graham cracker crumbs, melted butter, and sugar in a bowl until well blended. Press the mixture into the bottom of the prepared pan.
  • Bake the graham cracker crust in preheated oven until golden, about 8 minutes.
  • In a separate bowl, beat the egg yolks on high speed until thick and lemon colored. Add the softened cream cheese, sugar, and salt. Beginning on low speed and increasing to high, beat until smooth.
  • Place the egg whites in a large bowl, and beat until stiff peaks form. Gently fold the egg whites into the cream cheese mixture.
  • Place the heavy cream in a bowl, and beat until stiff. Gently fold the whipped cream into the cream cheese mixture.
  • Place the raspberries in a blender. Cover, and blend on low speed until berries soften. Swirl half the berries into the cream cheese mixture. Spread the cream cheese mixture evenly over the crust.
  • Spoon the remaining raspberries on top of the cream cheese mixture. Use a knife to swirl the berries into the cream cheese, making a red and white swirl pattern.
  • Cover the pan tightly with foil or freezer wrap. Place in freezer for at least 3 hours. When ready to serve, let stand 30 minutes before cutting into squares.

Nutrition Facts : Calories 450.1 calories, Carbohydrate 46.7 g, Cholesterol 152.8 mg, Fat 27.8 g, Fiber 1.8 g, Protein 5.9 g, SaturatedFat 16.4 g, Sodium 235.4 mg, Sugar 40.1 g

WHITE CHOCOLATE RASPBERRY CHEESECAKE



White Chocolate Raspberry Cheesecake image

Make and share this White Chocolate Raspberry Cheesecake recipe from Food.com.

Provided by Lvs2Cook

Categories     Cheesecake

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 cup chocolate cookie crumb
3 tablespoons white sugar
1/4 cup butter
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half
3 (8 ounce) packages cream cheese
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325 degrees.
  • In a medium bowl, mix cookie crumbs, 3 tablespoons sugar and melted butter until well blended.
  • Press mixture onto the bottom of a 9-inch springform pan.
  • (I lightly greased the bottom of the pan although it didn't call for it).
  • To make raspberry sauce~in a medium saucepan, combine raspberries, 2 tablespoons sugar, cornstarch and water.
  • Bring to boil.
  • Continue boiling until sauce is thick and clear.
  • Strain sauce through a mesh strainer to remove seeds.
  • Set aside.
  • In the top of a double boiler, heat white chocolate chips and half and half, stirring occasionally, until chocolate is melted and smooth.
  • Remove from heat and alow to cool to lukewarm.
  • In a large bowl, beat cream cheese and 1/2 cup sugar until smooth.
  • Beat in eggs, one at a time.
  • Blend in vanilla and melted white chocolate chips.
  • Pour half of batter over crust.
  • Spoon 3 tablespoons of raspberry sauce over batter.
  • Pour remaining batter into pan.
  • Spoon another 3 tablespoons of raspberry sauce over the top of the batter.
  • Swirl batter with the tip of a knife to create marbles effect being careful NOT to disturb bottom crust.
  • Bake for 55 to 60 minutes or until filling is set.
  • Allow to cool, cover with plastic wrap and refrigerate at least 8 hours before removing from pan.
  • Serve with remaining raspberry sauce.

DELICIOUS WHITE CHOCOLATE RASPBERRY CHEESECAKE RECIPE



Delicious White Chocolate Raspberry Cheesecake Recipe image

Number Of Ingredients 11

Pre-made or store bought Graham Cracker Pie Crust
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

Steps:

  • In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
  • Preheat oven to 325 degrees F. In a pan on the stove, melt white chocolate chips with half-and-half on low-medium meat. Stir occasionally until smooth then set aside.
  • In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
  • Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce. (I added some of the seeds back into the raspberry sauce because I LOVE raspberry seeds!)

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NO BAKE WHITE CHOCOLATE AND RASPBERRY CHEESECAKE
2020-01-09 Place the cream cheese, mascarpone, vanilla bean paste and icing sugar in a large bowl. Beat the mixture well until smooth and lump free. Fold in the melted, cooled chocolate. In a separate bowl, whip the double cream until it just starts to hold its shape on the end of a whisk.
From somethingsweetsomethingsavoury.com


NO BAKE RASPBERRY CHEESECAKE {VIDEO} - THE RECIPE REBEL
2020-06-01 Press firmly into the bottom and ½" up the sides of the springform pan. Puree raspberries using a food processor or blender, then strain through a fine mesh sieve to remove seeds. Add raspberry puree (you should get about 1 cup puree) to a medium pan, along with ¾ cup granulated sugar and corn starch.
From thereciperebel.com


INSTANT POT WHITE CHOCOLATE CHEESECAKE WITH RASPBERRY SAUCE
2022-05-05 Preheat the oven to 350 degrees Fahrenheit. Spray a springform pan with non-stick spray and set it to the side. Prepare the crust by mixing the graham cracker crumbs, salt and the melted butter. Gently press using the back of a spoon to form the crust inside the pan. Bake for 8 to 10 minutes or until golden brown.
From tablefortwoblog.com


RASPBERRY AND WHITE CHOCOLATE CHEESECAKE - FIKA WITH M
2020-07-20 This is my favourite cheesecake; raspberry and white chocolate! I remember the first time I made it. It was the time a was going to meet my husband’s family for the first time. I have changed a few things in the recipe since then, but now (10 years later) I can’t understand why I chose to bake something new that time. Maybe because I knew ...
From fikawithm.com


WHITE CHOCOLATE RASPBERRY CHEESECAKE BARS - SALLY'S BAKING …
2020-02-04 Leave oven on. For the Filling: Melt the chopped white chocolate in a double boiler or the microwave. If using the microwave: place the white chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth.
From sallysbakingaddiction.com


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