Raspberry Swirl

No-bake cheesecake type dessert with raspberries swirled through. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

• Preparation Time: 60 mins
• Total Time: 60 mins
• Calories: 169 Calories

Ingredients

• 1 ¼ teaspoons ground cinnamon
• 2 tablespoons white sugar
• ⅛ teaspoon salt
• ¼ cup white sugar
• ¼ teaspoon cream of tartar
• ½ cup butter, melted
• 4 egg whites
• 1 (8 ounce) package cream cheese
• 1 (8 ounce) container frozen whipped topping, thawed
• 4 egg yolks
• 2 ½ cups graham cracker crumbs
• 1 (10 ounce) package frozen raspberries, partially thawed

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, cinnamon, sugar and melted butter. Mix well and press into the bottom of a 9x13 inch baking dish. Bake for 5 minutes then remove from oven and allow to cool.

Step 2

In medium bowl, beat egg yolks on high speed until thick and lemon colored, about 5 minutes. Add softened cream cheese. Beginning on low speed and increasing to high, beat until smooth.

Step 3

In large mixing bowl, beat egg whites, cream of tartar and salt until foamy. Add 1/4 cup sugar, a little at a time, beating constantly until sugar is dissolved and whites stand in soft peaks. Fold 1/3 of the whites into the cheese mixture, then fold the lightened cheese mixture back into the remaining egg whites. finally, fold in the thawed whipped topping.

Step 4

Puree raspberries in a blender or press through a sieve. Spread half of fluffy cheese filling into the cooled crust. Pour half of the raspberry puree over the filling and swirl it in with a knife. Repeat with remaining filling and raspberry puree. Freeze until firm.