Raspberry Cheesecake

  • Yield 8 to 10 servings

Fresh and frozen raspberries top a creamy cake with crumbly crust.


All the summers I picked raspberries along the fencerows and creeks, I would take them home and freeze them. Then I came up with this recipe. At our family get-togethers, my grandchildren always want this dessert.


Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
1/3 cup melted butter
3 tablespoons sugar
8 ounces cream cheese, softened
3/4 cup sifted powdered sugar
1 teaspoon vanilla extract (optional)
1 1/2 cups whipped topping
1 cup sugar
1 cup water
3 tablespoons cornstarch
3 tablespoons raspberry gelatin
2 cups fresh or frozen raspberries



  1. Preheat oven to 350F.
  2. Mix all ingredients together in a bowl and press in a 7-by-11-inch baking dish.
  3. Bake 8 to 10 minutes and cool.


  1. Using an electric mixer, whip cream cheese in a bowl.
  2. Mix in powdered sugar and vanilla, if desired. Fold in whipped topping.
  3. Spread on top of cooled crust. Put in refrigerator.


  1. In a saucepan, cook sugar, water, and cornstarch until thick and clear.
  2. Remove from heat and add gelatin. Stir until dissolved.
  3. When cool, add fresh raspberries. (If raspberries are frozen, add to sauce before it cools.)
  4. Spread raspberry mixture on top of cream cheese layer and refrigerate until top layer is thick.

—Gladys  Fledderjohann, St. Mary’s, OH



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