Fruity Frozen Cheesecake

READY IN: 15mins
Recipe by Anna P.

This is one great dessert to make, I made this for a family dinner,I used raspberries and fruit punch, and was a big hit, wow this is great is all I hearded. easy to put together. Found it in one of my Kraft books in the mail. Enjoy.

Top Review by Hi-desertKath

I just made this recipe (it is in the freezer). I used wvscrapqueen's suggestion and made cupcake size. It was only after I ended up with lots extra that I realized (since I am extremely metric challenged) that I had used two extra cups of Cool whip! It still tastes good but I thought I would give these accurate measurements for others in the U.S. who don't have these products in metric measurements. A 250g package of cream cheese equals 8.81 ounces. 1 liter of Cool Whip equals 4 cups (an 8 ounce container equals 3 cups). I will try this again with the correct measurements as mine tastes a bit Cool Whippy. Thanks. Oops! I was just reading this recipe again and noted that next to the # of servings, I could have changed the recipe to US instead of metric. Could have saved myself a lot of trouble ;)

Ingredients Nutrition


  1. Combine the graham crumbs and butter, press on bottom of 9 inch springform pan.
  2. Beat the cream cheese with the sugar in bowl with an electric mixer until smooth.
  3. Whisk in the juice, the fresh or frozen fruit and the whole tub of Cool Whip, combine well.
  4. Pour over prepared crust, freeze until firm, remove from freezer and let stand in refrigerator for 15 minutes before serving.
  5. You can freeze this as well.
  6. To freeze, wrap cheesecake securely in plastic wrap followed by foil if desired, Freeze up to 2 months.

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