Frozen raspberry cheesecake
Enjoy this creamy frozen cheesecake, combining a rich cream cheese filling with a light texture. It sits on a crunchy, buttery biscuit base and is topped with fresh raspberries and lemon balm leaves for a refreshing touch. Perfect for gatherings or a sweet treat at home, this frozen delight is easy to make and looks as good as it tastes.
Ingredients
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15
Digestive biscuits
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75 g
Butter
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3
Eggs
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80 g
Icing sugar
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1 tsp
Vanilla extract
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400 g
Cream cheese
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200 ml
Whipped cream
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Garnish
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125 g
Fresh raspberries
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How to get a silky-smooth frozen cheesecake every time
To make a smooth and creamy filling for your frozen cheesecake, start with cream cheese that is softened to room temperature to avoid lumps. Beat the egg yolks with powdered sugar and vanilla until fluffy. Then, mix in the cream cheese until smooth, making sure to scrape the sides of the bowl. Be careful not to over-beat to keep the texture from becoming grainy. Whip the cream to soft peaks and fold it gently into the mixture. Add stiffly beaten egg whites in batches to keep it airy. For extra smoothness, strain the filling through a fine mesh sieve before freezing.
Three easy steps to perfectly whipped egg whites
Achieving light and airy whipped egg whites is essential for a light and creamy frozen cheesecake. Follow these three straightforward steps to ensure success: Start with room-temperature egg whites. Separate your eggs while they're cold to make the process easier, then let the whites sit at room temperature for about 30 minutes. Room-temperature whites whip up more quickly and achieve greater volume. Use clean, dry equipment. Ensure your mixing bowl and beaters are impeccably clean and completely dry. Any trace of fat or moisture can prevent the egg whites from whipping properly. Opt for a glass or metal bowl, as plastic can retain grease. Whip gradually. Begin beating the egg whites at a low speed until they become foamy. Then increase the speed to medium-high. Continue beating until you achieve stiff peaks – when the beaters are lifted, the peaks should stand straight without drooping. Be careful not to overbeat, as this can cause the whites to become grainy and dry.
Cracked frozen cheesecake? Here’s how to fix it (and prevent it next time)
A cracked frozen cheesecake is more common than you’d think, and thankfully, it’s easy to fix. If you spot a crack, you can gently smooth it out using a warm spatula: run the spatula under hot water, dry it off, and lightly press and glide over the crack to melt and blend the surface. Alternatively, cover it with whipped cream, fruit, or a drizzle of sauce for a quick decorative fix. To help prevent cracks in the future, make sure your filling is well blended and evenly poured into the tin, avoiding air pockets by lightly tapping it on the counter to release any trapped bubbles. Then freeze the cake slowly and on a flat surface, ideally in the centre of your freezer. Try not to open the freezer too often during the first few hours, sudden temperature changes can cause the surface to contract and crack.
Questions about this frozen cheesecake recipe
Have questions about preparing, storing, or serving your frozen cheesecake? Whether you're planning ahead, troubleshooting the base, or aiming for perfect slices, these quick answers will help you get smooth, stress-free results every time.
What’s the easiest way to slice frozen cheesecake cleanly?
The key to clean, neat slices is using a warm, sharp knife. Run the knife under hot water, wipe it dry, then slice straight through the cheesecake without sawing. Wipe the blade clean and reheat it between each cut for the best results. If the cheesecake is very firm, let it sit at room temperature for 5-10 minutes before slicing, just enough to soften slightly without losing its shape. This simple method gives you smooth, bakery-style slices every time.
Why is my digestive biscuit base falling apart?
If your base is crumbling or won’t hold together, it’s likely due to the butter-to-biscuit ratio. Too little butter means the crumbs won’t bind properly. Make sure the biscuits are crushed finely and mixed thoroughly with melted butter, every crumb should be lightly coated. Press the mixture firmly and evenly into the base of the tin using the back of a spoon or the bottom of a glass. If the base still feels loose, try chilling it for at least 30 minutes before adding the filling to help it set properly.
Can I make this frozen cheesecake ahead of time?
Yes, frozen cheesecake is perfect for making ahead! In fact, it needs several hours to set, so preparing it in advance is ideal. You can make it up to two weeks ahead, as long as it’s stored properly: keep it well-covered in the freezer, either in an airtight container or tightly wrapped in cling film and foil.
Nutritional values
Nutritional value, per
3045 Kcal
| Fibre | 11.2 gram fibers |
| Protein | 53.4 gram |
| Fat | 215.6 gram |
| Carbohydrates | 226.7 gram |
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How to remove your frozen cheesecake from the pan
To remove your frozen cheesecake cleanly from the pan, take it out of the freezer and let it sit at room temperature for about 5-10 minutes, this helps soften the edges slightly. If you're using a springform tin, unclip the sides gently once the edges have loosened. For added ease, you can line the base and sides of the tin with baking paper or acetate strips before assembling the cheesecake.
If the cake still feels stuck, run a warm knife or spatula around the inside edge to release it. With these simple steps, your cheesecake will come out cleanly and keep its shape beautifully.
Want to make it mini? Tips for individual servings
Making mini frozen cheesecakes is a fun and easy way to serve individual portions, perfect for parties or storing smaller treats. Simply divide the crust and filling into muffin tins lined with paper cases, silicone moulds, or small ramekins. Press the biscuit base down firmly, then spoon in the filling and smooth the tops.
Freeze as usual, then pop them out just before serving. If using paper liners, you can peel them off once the cheesecakes are set, or serve them right in the case for a casual look. They're just as delicious, with zero slicing needed!
Can I swap the fruit topping? Here’s how to mix it up
Yes, you can garnish your frozen cheesecake with more than just raspberries and lemon balm leaves. Try other berries like blueberries, blackberries, or strawberries for a burst of colour and flavour. Rich sauces such as caramel, hot fudge, or lemon curd also make great additions.
For a creamy touch, consider skyr, whipped cream, or mascarpone. To add texture, think about including pecan halves, crushed cookies, or shaved chocolate. You could even mix and match these toppings to create a unique dessert, letting your guests customise their own slices.
Loving this frozen cheesecake? Try these easy desserts next
If you enjoyed the frozen cheesecake, you’ll love these other cool, refreshing desserts that are just as simple to make and full of flavour:
- Yoghurt bark: a light, crisp treat made with creamy yoghurt, fresh strawberries, and mint. Break into pieces for an easy, freezer-friendly snack or dessert.
- Nice cream: a naturally sweet frozen dessert made from blended bananas, forest berries, and skyr. It’s creamy, dairy-rich, and a smooth twist on traditional ice cream.
- Frozen yogurt bites: creamy vanilla skyr meets sweet honey, fresh raspberries or blueberries, and a crunchy topping of freeze-dried raspberries. These bite-sized treats are quick to make, fun to eat, and perfect straight from the freezer.
