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Prep 1 hr
Cook 0 mins
This was my requested birthday dessert growing up. Even those who don't like cheesecake devour it. It's not your traditional cheesecake and isn't difficult to make. I have used sugar free and light cream cheese to cut back on calories and can't tell a difference.
- 2 cups graham cracker crumbs
- 1⁄2 cup melted butter
- 1⁄3 cup powdered sugar
- 6 ounces raspberry Jell-O gelatin
- 2 1⁄2 cups boiling water
- 1⁄2 cup sugar
- 2 (10 ounce) packages frozen raspberries
- 2 teaspoons lemon juice
Cream Cheese Layer
- 2 (8 ounce) packages cream cheese, softened
- 2 cups heavy whipping cream, divided
- 1 cup powdered sugar
- 1 teaspoon vanilla
- Preheat oven to 350. Combine crust ingredients. Press onto bottom of 9x13 pan. Bake for 5-7 minutes to set it up. Cool completely (very important) on wire rack.
- Stir raspberry jello into boiling water; add sugar and stir until dissolved. Fold in raspberries and lemon juice. Chill mixture until soft set, about 1 to 1 1/2 hours. Keep an eye on it.
- Once soft set, pour over completely cooled crust and spread evenly. Chill in fridge.
- Meanwhile, beat together the cream cheese and 2 tablespoons of whipping cream. Gradually beat in the powdered sugar; set aside.
- Beat remaining cold whipping cream until soft peaks form. Fold whipping cream and vanilla into cream cheese mixture.
- Carefully layer cream cheese mixture on top of raspberry layer. Cover with foil and chill at least 4 hours or overnight. Store in refrigerator.
I am not rating this recipe because I had to make some changes. I tried to make the cheesecake layer with the whipping cream, but it just did not thicken. I beat it for several minutes, but all it did was bubble. I ended up subtituting regular whipped cream instead. The rasberry layer was delicious, but mine took about 2 hours to lightly set. All in all, it was really good. I will probably try to make it again.