Home
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!
Submit Your Favorite Recipes

Receive New Recipes and the Weekly Letter

Cheesecake Recipes

Coffee Cake Recipes

Bundt Cake Recipes

Cakes with Fruit

Chocolate Recipes

Cake Mix Recipes

Herman Recipes

Spice Cake Recipes

Frosting and Fillings

Pound Cake Recipes

All Time Favorite Recipes

No-Bake Cake Recipes

Angel Food Recipes

Ice Cream Recipes

Sponge Cakes Recipes

Torte Recipes

Holiday Recipes

Cupcake Recipes

Sitemap

Strawberry Dream
Strawberry Dream





Print This Delicious and Healthy No Bake Raspberry Cheese Cake Recipe

No Bake
Raspberry Cheese Cake Recipe

Raspberry Cheese Cake with coffee and mug

Looking for something a little different,
I decided to use the kids Cinnamon Toast Crunch Cereal in the crust.
Pair that with the cream cheese and raspberries, and you have one fantastic no bake cake.
I love this raspberry cheese cake, it's pretty pink and creamy good.

1 – 8 ounce package Light Cream Cheese
3 cups Frozen raspberries - thawed
1 large box Cheesecake pudding mix
One 12 ounce Frozen Whipped topping - thawed

1/2 cup Melted butter
3 cups Cinnamon Toast Crunch Cereal or graham crackers crumbs

Oven Temp ~ 350°
Baking Time ~ 10 minutes
Cake Pan Type ~ Large pie plate
No Bake Raspberry Cheese Cake Crust
Place the butter in your glass pie plate and melt in the microwave.
Pour in the crushed cereal or graham cracker crumbs. Mix well with a fork and press the bottom flat and 1 inch up on the side of the pan.
Bake cheese cake crust in an oven for 10 minutes, take out and cool completely.

Raspberry Cheese Cake Filling

Place the cream cheese, thawed raspberries and dry pudding mix into a large bowl or food processor.
Mix ingredients until the filling becomes smooth and creamy.
Add in the whipped topping and fold together until it is one consistent color.

Pour raspberry cheese cake filling into the cooled crust and put raspberry cheese cake into freezer for 2 hours.

To serve no bake raspberry cheese cake; remove from freezer and allow to thaw for at least 1 hour.

12 Servings
Nutrition facts:
Serving Size 124 g
Calories 371
Calories from Fat 223
Total Fat 24.7g 38%
Saturated Fat 12.9g 65%
Cholesterol 71mg 24%
Sodium 425mg 18%
Total Carbohydrates 28.2g 9%
Dietary Fiber 5.7g 23%
Sugars 7.7g
Protein 9.7g
Vitamin A 14% • Vitamin C 13% • Calcium 16% • Iron 8%



E-mail This No Bake Raspberry Cheese Cake Recipe to a Friend

User Comments

GO AHEAD AND BAKE,

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!