In today’s post: If you like cheesecake, you are going to LOVE these frozen Raspberry Cheesecake Sandwiches. The filling is light and fluffy with tons of raspberry flavor. Keep them in the freezer for a day and the graham crackers soften up just like the cookies in an ice cream sandwich. Perfect refreshing dessert!
Raspberry Cheesecake Sandwiches
Years ago I shared a recipe for Frozen S’mores Sandwiches, and every summer it’s one of my most popular blog posts. Because I’m basically obsessed with raspberries, I decided to try out a raspberry cheesecake version, and I gotta say, this one is way better than the original! Both the raspberry layer and the cheesecake layer are fluffy and FULL of flavor, and they both stay soft enough to eat even after they’ve been frozen. If you leave them in the freezer a little longer, the graham crackers start to soften up just a bit, which makes them even better.
Tips for Success
Making these sandwiches is a two part process. First, you’ll prepare the fillings and then freeze them in layers in a 9×13 pan. Once they’re frozen, you’ll slice it apart and sandwich it with graham crackers. You can serve them immediately, or return the sandwiches to the freezer for a few hours (or a day) to let the graham crackers soften a bit. I’ve made a video for you that shows the entire process.
For an easier version, you can make this dessert as a pie instead of in sandwiches. To do so, you would layer the fillings into 2 prepared graham cracker pie crusts and then chill before serving. If you do this, you could serve it refrigerated OR frozen.
Remember that freezers vary in temperature, so your initial freezing time may be a bit more or less than the 6 hours listed in the recipe.
If you want to wait a few hours after assembling the sandwiches to serve them, you can place them back in a 9×13 pan on theirs sides as shown below. Just be sure to cover the pan tightly with foil before placing it back in the freezer.
Watch this video to see the easiest way to assemble the sandwiches. A printable recipe card follows the video.
Raspberry Cheesecake Sandwiches Recipe
- 12 oz Frozen Raspberries
- 1/4 cup Sugar
- 1 tsp Cornstarch
- 16 oz Cream Cheese softened
- 7 oz Marshmallow Creme
- 16 oz Frozen Whipped Topping thawed
- 15 Graham Crackers full sheets
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- Place frozen raspberries, sugar, and cornstarch in a small pot. Heat on medium high, stirring, until mixture comes to a simmer. Simmer for 3 minutes and remove from heat. This makes a homemade raspberry jam.
- If desired, sieve some or all of the raspberry jam to remove some of the seeds. You will use 1 cup of the jam in this recipe; you may have slightly more than that. Place it in the fridge to cool while you make the next step.
- Beat the cream cheese in a large bowl until it is smooth. Beat in the marshmallow creme until smooth. Separate half of the mixture out into a second bowl.
- Line a 9x13 pan with parchment paper. Fold 8 oz of whipped topping into half the cream cheese mixture, then spoon that into the 9x13 pan. Use an offset spatula or butter knife to smooth it out into a flat layer.
- Beat 1 cup of your homemade raspberry jam into the other half of the cream cheese mixture. Then fold in the other 8 oz of whipped topping. Spoon this raspberry mixture on top of the cream cheese layer in the 9x13 pan, and smooth it out.
- Cover and freeze until firm, about 6 hours. At this point, pull up on the parchment paper to remove the layers from the pan and place on a cutting board. Break the graham crackers in half. Slice the filling into 15 squares the same size as a graham cracker half, and sandwich graham crackers on each square. (Watch the video to see the tidiest way to do this.)
- Serve immediately or return the sandwiches to the freezer for a few hours, covered, so the graham crackers will begin to soften.