Frozen Raspberry Dessert
Indulge in the creamy, tangy delight of this Frozen Raspberry Dessert, a no-bake summer treat that’s as easy to make as it is to enjoy! Featuring a buttery graham cracker crust baked to perfection, this dessert layers velvety cream cheese whipped with heavy cream and swirled with a sweet-tart raspberry sauce made from frozen raspberries. With just 30 minutes of prep and a few hours in the freezer, you’ll have a beautiful marbled dessert that slices effortlessly into elegant squares. Perfect for backyard gatherings or cozy nights in, this refreshing dessert can be garnished with fresh raspberries and mint leaves for a vibrant, picture-perfect presentation. Cool, creamy, and bursting with fruity flavor, this recipe is the ultimate make-ahead summer dessert!
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Recipe Information
Ingredients
- 12 sheets Graham crackers
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar (for the crust)
- 3 cups Frozen raspberries
- 0.75 cup Granulated sugar (for the filling)
- 1 cup Heavy whipping cream, chilled
- 8 ounces Cream cheese, softened
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar
- 1 cup Fresh raspberries (optional, for garnish)
- 1 sprig Mint leaves (optional, for garnish)
Instructions
Preheat the oven to 350°F (175°C).
In a food processor, pulse the graham crackers until they are finely ground into crumbs. Alternatively, place them in a resealable plastic bag and crush them using a rolling pin.
Transfer the graham cracker crumbs to a medium-sized bowl. Add the melted butter and 2 tablespoons of granulated sugar, and stir until well combined.
Press the graham cracker mixture evenly into the bottom of a 9x9-inch baking pan to form the crust.
Bake the crust in the preheated oven for 5 minutes. Remove from the oven and allow it to cool completely on a wire rack.
In a medium saucepan, combine the frozen raspberries and 3/4 cup of granulated sugar. Cook over medium heat, stirring occasionally, until the sugar dissolves and the raspberries break down into a sauce-like consistency (about 5-7 minutes). Remove from heat and let the mixture cool to room temperature.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the vanilla extract and powdered sugar, and mix until fully incorporated.
In a separate bowl, whip the heavy whipping cream with an electric mixer on high speed until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.
Pour the cooled raspberry sauce into the cream mixture, folding gently to create a marbled effect. Be careful not to overmix.
Spread the raspberry-cream mixture evenly over the cooled graham cracker crust in the pan.
Cover the pan tightly with foil or plastic wrap and freeze for at least 4 hours, or until firm.
Before serving, remove the dessert from the freezer and let it sit at room temperature for 10-15 minutes to soften slightly.
Slice into squares and garnish with fresh raspberries and mint leaves, if desired. Serve immediately.
Nutrition Facts
Calories |
522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 184 mg | 8% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 39.9 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 160 mg | 3% | |
*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.
