One of the things I love about this time of year is all the fresh produce. My favorite produce has always been fruits. I was fortunate growing up, we grew strawberries, peaches, pears, apples and plums to name a few. My Mom made jams and jellies and cobblers – oh my!
We didn’t grow raspberries, but I have come to love them. I incorporated them with strawberries, whipped cream, sweetened condensed milk and cream cheese to make one fabulous dessert! (If I do say so myself!)
Raspberry Strawberry Frozen Cheesecake if nothing else is dramatic. But, it is more than dramatic…
- It’s easy
- It’s economical
- It’s delicious
- It’s easy – wait I said that already, well, it’s super easy!
- It’s the perfect light and refreshing Summer dessert!
Raspberry Strawberry No-cook Frozen Cheesecake
- 1/2 c strawberries, fresh or frozen
- 1/2 c raspberries, fresh or frozen
- 1/4 c sugar
- 1 T plus 1/2 tsp cornstarch
- 2 T cold water
- 2 1/2 c crushed Nilla wafers
- 1 stick butter, melted
- 1/2 c sugar
- 8 oz cream cheese, softened
- 14 oz can sweetened condensed milk (using low-fat or fat free is not recommended, as it will not set correctly)
- 2 cups whipping cream
- In a heavy saucepan, bring strawberries, raspberries and sugar to a simmer. Mix together water and cornstarch and stir into berry mixture. Bring to a boil. Boil, whisking constantly for 2 to 3 minutes until thick. Remove from heat. Cool completely. This will make about 1 c filling.
- Whip cream using a electric mixer and whisk attachment until stiff peaks form. Refrigerate. (no need to add sweetener to this.)
- MIx Nilla wafers, butter and sugar together. Press into a greased 9 inch springform pan. Refrigerate until set.
- In a large mixing bowl using an electric mixer, combine cream cheese and sweetened condensed milk until completely combined and smooth.
- Fold whipped cream into cream cheese mixture.
- Pour into springform pan.
- Drop teaspoons of berry mixer on top of cheesecake.
- Using a long skewer, swirl berry mixer into cheesecake using circler patterns.
- Freeze 8 hours before cutting.
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I participate in the Behind The Curtain Dessert Challenge every month. For June I did double duty and made this for our Father’s Day celebration since we had it a week early. Worked out perfectly! Check out the other participants in the links below menu!
I recently incorporated this dessert in our Father’s Day dinner. Below is our menu. For more of my menus check *here*
Stuffed Smoked Pork Loin
Easy Pasta Salad
Family Fun Cheese Bread