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Fresh raspberry cream dessert. This is a sweet treat that's perfect for summertime picnics. | joeshealthymeals.com
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Fresh Raspberry Cream Dessert

Perfect dessert for a summertime picnic.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 9
Calories 338kcal
Author Joe Boyle

Ingredients

Crust

  • 1 1/2 cups Graham cracker crumbs 12 whole crackers
  • 5 tbsp melted butter
  • 1 tbsp sugar
  • 1/8 tsp salt

Cheese filling

  • 8 oz. cream cheese room temperature
  • 1/4 cup powdered sugar
  • 1 tsp vanilla

Raspberries

  • 12 oz. fresh raspberries about 3 cups
  • 2 cups water
  • 2 tbsp sugar
  • 3 oz. raspberry Jello package
  • 1 tbsp cornstarch

Instructions

Crust

  • Preheat oven to 350°.
  • Mix crust ingredients well in a medium sized bowl.  Pour into an 8X8 inch pyrex baking dish and press to level. I used the bottom of a 1/4 cup metal measure to even the crust.
  • Place the baking dish into the oven for 12 minutes until the crust just starts to brown. Remove and place on a rack to cool.

Cheese filling

  • Wash and dry the bowl you previously used and add cheese, sugar and vanilla. Use a spatula to fully combine. 
  • Place cheese on top of the cooled crust and use a small offset spreader or small spatula to spread evenly.

Raspberries

  • Place half the raspberries in a small sauce pan with 1/2 cup water. Bring to boil and stir to break down the raspberries, 5 minutes.
  • Use a fine strainer to strain the liquid from the seeds and pulp. Use a spatula to press most of the raspberry liquid into a bowl.
  • Discard the seeds and pulp, clean the sauce pan and add the raspberry liquid back. Add 2 tbsp sugar and bring to a boil.
  • Dissolve 1 tbsp cornstarch in 2 or 3 tbsp. cold water, then add to the pan with the raspberry liquid. Boil stirring until thickened and reduced some. 5 minutes. Remove from the heat and cool.
  • In a small sauce pan, boil 1 cup of water, take off the heat and add the 3 oz. of jello powder. Stir to fully dissolve then add 1/2 cup cold water and set aside to cool.
  • Pour the cooled raspberry sauce onto the cheese filling and tilt around to fully coat.
  • Arrange the remaining raspberries on the raspberry sauce then carefully add the cooled jello so as not to disrupt the raspberry sauce layer.
  • Place into the refrigerator for 3 to 4 hours until the jello is set.

Notes

The entire recipe from start until the dish is put into the refrigerator takes about 2 1/2 hours, allowing for 1 1/2 hours of cooling.  

Nutrition

Calories: 338kcal