This cheesecake is creamy, sweet & light. A full proof recipe that’s egg free and oven free, with only 5 ingredients! It’s a delightfully refreshing and airy dessert, that will keep you and your kitchen cool this summer. If a whole cake is too much, spoon filling into pre-baked mini tart or phyllo shells and freeze what you don’t need for another day. Switch things up and swap raspberries for your choice of local, in-season berries.
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In 4-Cup Prep Bowl, combine 1 tbsp mix with raspberries. Microwave, uncovered, 1 min or until hot. Mash and stir together; set aside in the fridge.
- Using a stand mixer or hand mixer, beat cream cheese with remaining mix on medium-high until smooth. Scrape the sides of the bowl.
- Gradually add cream, whipping until soft peaks form.
- Fill into prepared pie shell; smooth top. Dollop raspberry mixture over top. Using a toothpick or butter knife, swirl to desired look. Freeze 2 hrs, or until set. Refrigerate until ready to serve. If making ahead, keep frozen and place in refrigerator prior to serving.
Find prepared graham pie shells in the baking section of most grocery stores. Or use a frozen 9" pie crust. Follow direction on pack to pre-bake shell.
Swap raspberries with blackberries or blueberries. No time to swirl? Simply fold berry mixture into the cheesecake mixture before filling pie shell.
Per serving (1 slice): Calories 320, Fat 24 g (Saturated 12 g, Trans 0 g), Cholesterol 65 mg, Sodium 200 mg, Carbohydrate 25 g (Fiber 1 g, Sugars 12 g), Protein 3 g.
2 hrs & 10 min (includes 2 hrs’ freeze time)
10 servings
$1.08/serving
2 hrs & 10 min (includes 2 hrs’ freeze time)10 servings$1.08/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In 4-Cup Prep Bowl, combine 1 tbsp mix with raspberries. Microwave, uncovered, 1 min or until hot. Mash and stir together; set aside in the fridge.
- Using a stand mixer or hand mixer, beat cream cheese with remaining mix on medium-high until smooth. Scrape the sides of the bowl.
- Gradually add cream, whipping until soft peaks form.
- Fill into prepared pie shell; smooth top. Dollop raspberry mixture over top. Using a toothpick or butter knife, swirl to desired look. Freeze 2 hrs, or until set. Refrigerate until ready to serve. If making ahead, keep frozen and place in refrigerator prior to serving.
Find prepared graham pie shells in the baking section of most grocery stores. Or use a frozen 9" pie crust. Follow direction on pack to pre-bake shell.
Swap raspberries with blackberries or blueberries. No time to swirl? Simply fold berry mixture into the cheesecake mixture before filling pie shell.
Per serving (1 slice): Calories 320, Fat 24 g (Saturated 12 g, Trans 0 g), Cholesterol 65 mg, Sodium 200 mg, Carbohydrate 25 g (Fiber 1 g, Sugars 12 g), Protein 3 g.
