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.
Keyword: Cheesecake, Pie, Raspberry
16ozFrozen Whipped Toppingthawed
15Graham Crackersfull sheets
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.
If your freezer is very cold, you may want to let the layers sit for 10-15 minutes before slicing them. Also, if the sandwiches have been back in the freezer, you may want to let them sit at room temperature for 10-15 minutes before serving.