This cheesecake is creamy, sweet & light. A foolproof recipe that’s egg-free and oven-free, with only 5 ingredients! It’s a delightfully refreshing and airy dessert, that will keep you and your kitchen cool this summer. If a whole cake is too much, spoon filling into pre-baked mini tart or phyllo shells and freeze what you don’t need for another day. Switch things up and swap raspberries for your choice of local, in-season berries.
Ingredients
1 1/2 cups whipping cream
1/3 cup frozen raspberries
1 pkg Berry Swirl No-Bake Cheesecake Mix (divided)
1 prepared 9" graham pie shell or prebaked crust
1 brick (8 oz/250 g) cream cheese (room temperature)
Preparation
1. In a prep bowl, combine 1 tbsp mix with raspberries. Microwave, uncovered, 1 min or until hot. Mash and stir together; set aside in the fridge.
2. Using a stand mixer or hand mixer, beat cream cheese with remaining mix on medium-high until smooth. Scrape the sides of the bowl.
3. Gradually add cream, whipping until soft peaks form.
4. Fill into prepared pie shell; smooth top. Dollop raspberry mixture over top. Using a toothpick or butter knife, swirl to desired look. Freeze 2 hrs, or until set. Refrigerate until ready to serve. If making ahead, keep frozen and place in refrigerator prior to serving.
Find prepared graham pie shells in the baking section of most grocery stores. Or use a frozen 9" pie crust. Follow direction on pack to pre-bake shell.
Swap raspberries with blackberries or blueberries.
No time to swirl? Simply fold berry mixture into the cheesecake mixture before filling pie shell.
