Frozen Raspberry Cheesecake — easy to make and delicious!

Frozen Raspberry Cheesecake

Ingredients

1-1/2 cups cream-filled chocolate sandwich cookie crumbs (about 15 cookies)
1/4 cup butter, melted
1 — 8 oz package Philadelphia Cream Cheese, softened
3/4 cup confectioners’ sugar
1 — 10 oz package frozen sweetened raspberries, thawed
3/4 cup cranberry-raspberry juice, divided
1 teaspoon lemon juice
2 cups heavy whipping cream, whipped

Directions

~Combine cookie crumbs and butter. Press onto the bottom of an ungreased 9-in. springform pan.

~In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Beat in the raspberries, 1/2 cup cranberry-raspberry juice, and lemon juice until blended. Fold in whipped cream. Pour onto crust.

~Spoon remaining juice over cheesecake. Cut through batter with a knife to swirl. Cover and freeze overnight.

~Remove from the freezer 15 minutes before serving.