Frozen Raspberry Delight
Indulge in the luscious, no-bake magic of Frozen Raspberry Delight — a creamy, dreamy dessert that's as refreshing as it is beautiful. Featuring a buttery graham cracker crust and layers of velvety raspberry-infused cream cheese filling, this frozen treat bursts with the vibrant tang of fresh raspberries in every bite. Lightly sweetened whipped cream adds an airy touch, while a scattering of juicy raspberries on top provides the perfect finishing flourish. With just 30 minutes of prep and no oven required, this make-ahead dessert is ideal for summer gatherings or anytime you crave a show-stopping frozen dessert. Whether you're hosting a party or enjoying a cozy night in, this Frozen Raspberry Delight is guaranteed to impress!
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Recipe Information
Ingredients
- 2 cups (crushed) Graham crackers
- 1 stick (melted) Unsalted butter
- 3 tablespoons Granulated sugar
- 3 cups Fresh raspberries
- 8 ounces (softened) Cream cheese
- 14 ounces (1 can) Sweetened condensed milk
- 1 cup Heavy whipping cream
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar
Instructions
In a medium bowl, combine the crushed graham crackers, melted butter, and 3 tablespoons of granulated sugar. Mix until the texture resembles wet sand.
Press the graham cracker mixture evenly into the bottom of a 9x9-inch square pan to form the crust. Use the back of a spoon or your hands to pack it down firmly. Place the pan in the freezer to chill while preparing the filling.
In a food processor or blender, puree 2 cups of raspberries until smooth. Strain the puree through a fine-mesh sieve to remove seeds, if desired. Set aside.
In a large mixing bowl, using a hand or stand mixer, beat the softened cream cheese until light and fluffy, about 2 minutes.
Add the sweetened condensed milk, raspberry puree, and vanilla extract to the cream cheese. Mix until well combined and smooth.
In a separate mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form.
Gently fold the whipped cream into the raspberry cream cheese mixture until fully incorporated. Be careful not to deflate the whipped cream.
Pour the mixture over the chilled crust in the pan, spreading it out evenly.
Scatter the remaining 1 cup of fresh raspberries on top of the filling for garnish.
Cover the pan tightly with plastic wrap or aluminum foil and freeze for at least 4 hours, or until firm.
Before serving, let the dessert sit at room temperature for 5-10 minutes to soften slightly for easier slicing. Serve and enjoy!
Nutrition Facts
Calories |
2778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.1 g | 126% | |
| Saturated Fat | 58.3 g | 292% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 359 mg | 120% | |
| Sodium | 977 mg | 42% | |
| Total Carbohydrate | 423.3 g | 154% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 410.0 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 1925 mg | 148% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 2588 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
