When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Print Becca's Raspberry Cheesecake Bowl Recipe

Becca's Raspberry Cheesecake Bowl Recipe

I prepared this wonderfully rich raspberry cheesecake in a crystal compote bowl. The taste was delightful, with a tart raspberry mixed with a creamy delicious cheesecake center.

Becca's Raspberry Cheesecake in Crystal Bowl

1 pack Honey Maid graham crackers, crushed
1 teaspoon Sugar
1/4 cup Butter, melted
1 box Jell-O cheesecake instant pudding
1 8 oz. package Philadelphia cream cheese, softened
2 cups Raspberries, fresh or frozen
1 container Whipped Topping

Oven Temp ~
Prep Time ~
Pan Type ~ 9 inch round pan or bowl

Becca's Homemade CRUST
In a pan or decorative serving bowl, mix crushed graham crackers, sugar & butter. Press evenly across the bottom & sides of pan.
Cheesecake FILLING

Prepare pudding in medium mixing bowl as shown on box, add SOFTENED cream cheese & 1/2 cup of the raspberries, stir. (For a smoother texture, combine all ingredients for the filling into your food processor and mix.)

Pour the Raspberry Cheesecake filling on top of prepared crust. Layer with remaining raspberries and refrigerate cheesecake at least 3 hours.

When ready to serve, remove cheesecake from refrigerator and top with whipped cream.

Nutrition facts:
Serving Size 93 g
Calories 253
Calories from Fat 173
Total Fat 19.2g 30%
Saturated Fat 11.9g 59%
Cholesterol 60mg 20%
Sodium 268mg 11%
Total Carbohydrates 18.0g 6%
Dietary Fiber 1.6g 6%
Sugars 11.6g
Protein 3.1g
s Vitamin A 13% • Vitamin C 9% • Calcium 6% • Iron 3%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!