Ingredients for Fruity Frozen Cheesecake
- Graham Cracker Crumbs
- ¼ cup (½ stick) melted butter
- 16 ounces (two 8-ounce packages) cream cheese
- ¾ cup granulated sugar
- Orange Juice
- Strawberries
- 8 ounces Cool Whip, thawed
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How to Make Fruity Frozen Cheesecake
- Combine 1 ½ cups graham cracker crumbs and ¼ cup melted butter. Press firmly into the bottom of a 9-inch springform pan.
- In a large bowl, beat 16 ounces (two 8-ounce packages) cream cheese and ¾ cup granulated sugar with an electric mixer until smooth and creamy.
- Whisk in ½ cup fruit punch concentrate, 1 cup fresh or frozen raspberries, and 8 ounces of thawed Cool Whip. Gently fold until well combined.
- Pour the filling over the prepared crust. Freeze for at least 4 hours, or until completely firm. Before serving, let the cheesecake stand in the refrigerator for 15 minutes to slightly soften.
- For longer storage, wrap the cheesecake securely in plastic wrap, followed by aluminum foil. Freeze for up to 2 months.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
149g
Fat
74g
Carbs
14g
