Raspberry Cheese Cake
A luscious raspberry cheesecake featuring a crunchy graham cracker crust, creamy filling, and a tangy lemon flavor, perfect for dessert lovers and special occasions.
Ingredients
- 1 1/3 cups crushed graham crackers ⓘ
- 2 tablespoons sugar ⓘ
- 1 stick margarine, melted
- 8 oz cream cheese, softened ⓘ
- 1 cup sugar ⓘ
- 1 teaspoon vanilla ⓘ
- 3 oz lemon jello ⓘ
- 1 cup boiling water
- 4 tablespoons ReaLemon juice
- 1 can Milnot, whipped to stiff peaks ⓘ
- 1 package raspberry Danish pudding ⓘ
- 1 cup water
Instructions
- Combine crushed graham crackers and sugar in a bowl.
- Add melted margarine and mix well.
- Press the mixture evenly into a 9 x 13-inch pan to form the crust.
- Bake at 350°F for 8 minutes and then cool.
- In a mixing bowl, beat cream cheese until smooth.
- Add sugar and vanilla to the cream cheese and mix until well combined.
- Dissolve lemon jello in boiling water, then stir in ReaLemon juice.
- Pour the lemon mixture into the cream cheese mixture and blend thoroughly.
- Gently fold in whipped Milnot until the mixture is smooth.
- Dissolve raspberry Danish pudding in water and add to the mixture.
- Pour the filling over the cooled crust and refrigerate until set.
Tips & Substitutions
For a firmer cheesecake, allow it to set overnight in the refrigerator. If you don’t have graham crackers, crushed cookies or even vanilla wafers can work as substitutes for the crust. Consider adding a layer of fresh raspberries on top for added flavor and presentation. Make sure the cream cheese is at room temperature to avoid lumps in the batter.
Serving Suggestions
Serve the Raspberry Cheese Cake chilled, garnished with fresh raspberries or a drizzle of raspberry sauce for an elegant touch. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. This dessert is perfect for summer gatherings or special occasions, and browsing more American recipes can inspire complementary dishes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze it for up to a month. To serve after freezing, let it thaw in the refrigerator overnight for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Raspberry Cheese Cake contains roughly 293 calories, with 5g protein, 38g carbohydrates, and 14g fat. It is a good source of dietary fiber (15% of the Daily Value), vitamin C (14% of the Daily Value), and calcium (13% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of pudding instead of raspberry Danish pudding?
Yes, you can substitute with other flavors like vanilla or chocolate pudding. Just keep in mind that it will change the overall flavor profile of the cheesecake, but it can still be delicious!
What if I don’t have Milnot?
If you don't have Milnot, you can substitute with heavy whipping cream or any other whipped topping. Just make sure to whip it to stiff peaks for a light and airy texture in your cheesecake filling.
Can I make this dessert gluten-free?
Absolutely! Use gluten-free graham crackers or a gluten-free cookie crumble for the crust. Additionally, check the labels on all ingredients to ensure they are gluten-free, especially the pudding mix and jello.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).