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Frozen Raspberry Swirl Cheesecake Squares
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Prep Time:
25 minutes
Total Time:
205 minutes
Creamy cheesecake with raspberry swirls, a sure hit at any party!
Ingredients:
  • 0.75 cup graham cracker crumbs
  • 3 tablespoons butter, melted
  • 3 tablespoons white sugar
  • 3 eggs, separated
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup white sugar
  • 0.125 teaspoon salt
  • 1 cup heavy cream
  • 1 (10 ounce) package frozen raspberries, partially thawed
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) and generously grease a 7x11x2 inch baking pan.
  • Combine graham cracker crumbs, melted butter, and sugar in a bowl until thoroughly mixed. Press the mixture firmly into the bottom of the pan.
  • Bake the graham cracker crust in a preheated oven until it turns golden brown, approximately 8 minutes.
  • In a separate bowl, whip the egg yolks on high speed until they are thick and have a lovely lemon color. Blend in the softened cream cheese, sugar, and salt. Start mixing on low speed and gradually increase to high until the mixture is smooth.
  • In a large bowl, whip the egg whites until stiff peaks form. Carefully fold them into the cream cheese mixture.
  • In a bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture with care.
  • Blend raspberries until softened, then swirl half into cream cheese mixture and spread over crust.
  • Create an eye-catching red and white swirl pattern by gently spooning and swirling the rest of the raspberries into the creamy cheese mixture.
  • Seal the pan with foil or freezer wrap, freeze for a minimum of 3 hours. Allow it to sit for 30 minutes before slicing into squares when serving.

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