Make this delicious treat in a flash this summer as a tart, cheesecake or dip!! It's a for sure crowd pleaser.
1⁄3 cup frozen raspberries
1 brick (8 oz/250 g) cream cheese, room temperature
1 1⁄2 cups whipping cream 3/4 cup graham cracker crumbs 3 tablespoons soft, unsalted butter
Optional: assorted fresh berries & additional whipped cream for decoration
In Epicure Round Cake Pan, combine graham cracker crumbs and butter. Press into pan.
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 Round Cake Pan over graham cracker crust; smooth top. Dollop raspberry mixture over top. Using a toothpick or butter knife, swirl to desired look.
Add fresh berries and extra whipped cream if using.
Freeze 2 hrs, or until set. Refrigerate until ready to serve. If making ahead, keep frozen and place in refrigerator prior to serving.
Grab all of your goodies and cookware online at jennifernguyen.epicure.com