Frozen Raspberry & White Choc Cheesecake Recipe

In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.

In a blender or food processor, puree the thawed raspberries until smooth. Stir in the sugar and set aside.

In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring in between, until smooth. Let it cool slightly.

In another bowl, whip the heavy cream until soft peaks form.

Gently fold the melted white chocolate and whipped cream into the cream cheese mixture until well combined.

Pour half of the cream cheese mixture over the graham cracker crust, spreading it evenly. Spoon half of the raspberry puree over the cream cheese mixture and swirl with a knife.

Repeat layering with the remaining cream cheese mixture and raspberry puree, swirling again with a knife.

Cover the cheesecake with plastic wrap and freeze for at least 4 hours or until firm.

Before serving, remove from the freezer and let it sit at room temperature for 10-15 minutes to slightly soften. Slice and enjoy!