Description
A creamy cheesecake with a raspberry ice cream twist, perfect for summer desserts.
Ingredients
Scale
- 2 cups fresh raspberries
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups vanilla ice cream, softened
- 1 cup whipped cream
- Fresh raspberries for garnish
Instructions
- Step 1: In a bowl, mix graham cracker crumbs and melted butter until combined. Press into the bottom of a springform pan to form the crust. Chill in the refrigerator for 30 minutes.
- Step 2: In a large mixing bowl, beat cream cheese and sugar until smooth. Add vanilla extract and mix well.
- Step 3: Gently fold in the softened vanilla ice cream and fresh raspberries into the cream cheese mixture.
- Step 4: Pour the mixture over the chilled crust and smooth the top. Freeze for at least 4 hours or until firm.
- Step 5: Before serving, remove from the freezer and let it sit at room temperature for 10 minutes. Top with whipped cream and fresh raspberries.
Notes
For a tangier flavor, use sour cream instead of whipped cream. Store in the freezer for up to a week.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 20g
- Fat: 24g
- Carbohydrates: 28g
- Protein: 5g