Frozen raspberry ice-cream cheese cake


  • The filling

  • 1 litre Good quality strawberry ice-cream

  • 2 boxes of frozen raspberries

  • 3/4 cup of castor sugar

  • 1 block of low fat cream cheese

  • 1 small tub low fat vanilla yoghurt

  • The base

  • 300g of the best chocolate biscuits you can find

  • 90g butter


  • 1.

    The base

  • 2.

    Line a round spring-open tin with baking paper.

  • 3.

    Crush your biscuits and mix in warmed or melted butter, when combined lined base of tin with the mix.

  • 4.

    Place in freezer.

  • 5.

    The filling

  • 6.

    Pour ice-cream in to a large bowl and set aside.

  • 7.

    In a blender place cheese, yoghurt, sugar and blend.

  • 8.

    When combined add half a packet of your raspberries and blend.

  • 9.

    Pour mixture into bowl with ice-cream and stir in.

  • 10.

    Add the rest of the raspberries from the packet opened.

  • 11.

    Pour mixture into biscuit lined tin.

  • 12.

    Add the other packet of raspberries on top.

  • 13.

    Cover with cling and place into freezer for 24 hours


When serving, it's best to take the cake out of the freezer for about 15 minutes, it just makes it easier for you to cut it.

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