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Raspberry Supreme Cheesecake

When I take this fruity, flavorful cheesecake to work, the pan is licked clean in no time at all! I never had a recipe for it, so when co-workers asked for it, I had to write down the recipe as I made it the next time.
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    16-20 servings


  • 2 cups graham cracker crumbs
  • 1 cup chopped toasted almonds
  • 1/2 cup sugar
  • 2/3 cup butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1/3 cup lemon juice
  • 1 teaspoon vanilla extract
  • 1 package (6 ounces) raspberry gelatin
  • 2 cups hot water
  • 2 packages (10 ounces each) frozen raspberries, partially thawed
  • 2 cups whipped cream
  • 1/4 cup toasted slivered almonds


  • Combine the first four ingredients. Press into a 13x9-in. dish; chill for 30 minutes.
  • Meanwhile, beat cream cheese, milk, lemon juice and vanilla until smooth. Pour over crust; chill. Dissolve gelatin in water. Add raspberries and stir until completely thawed; chill until very thick. Pour over filling. Chill until set.
  • Before serving, top with whipped cream and almonds. Store in refrigerator.

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