Raspberry Zinger Cheesecake
Raspberry Zinger cheesecake takes the flavors of the Hostess packaged treats and turns it into a creamy, dreamy no bake dessert. The snack cakes dot the top of a velvety cheesecake layer nestled on top of a buttery graham cracker crust.
I’m a huge fan of snack cakes and treats of all time.
Yes, Little Debbie, I’m looking at you.
But Hostess, you too, hold a special place in my heart with your yummy Raspberry Zingers.
Those little vanilla cakes laced in raspberry icing and filled with creamy filling just hit the spot when I want something sweet.
And this Raspberry Zinger cheesecake has all those flavors and a full on box of the snack cakes for a full on dessert that will steal the show whenever you serve it!
What are Raspberry Zingers?
Raspberry Zingers are a Hostess brand snack cake, similar to a Twinkie in that it is yellow cake filled with creamy vanilla icing.
Unlike a Twinkie, Raspberry Zingers are coated with raspberry flavored icing and coconut.
Ingredients
Let’s break this down into a set of ingredients for the crust, another for the cheesecake itself, and then a final set for decorations.
For the crust you’ll need:
- Graham cracker crumbs– Save yourself the trouble of crushing the graham crackers and buy a box of graham cracker crumbs!
- Sugar– Granulated
- Butter– Melted
To make the cheesecake you’ll need:
- Heavy cream– You can’t substitute another lower fat dairy product and get the same rich results.
- Sugar– Granulated sugar
- Vanilla– Real vanilla extract is best.
- Cream cheese– Full fat cream cheese softened to room temperature.
For decorations you’ll need:
- Raspberry Zingers– A whole box of them cut into slices.
- Raspberries– Fresh ones
- Decorating sugars – Decorating sugar is much coarser than regular granulated sugar and will make a big difference in how the sugared raspberries look so don’t substitute.
How to Make
Like the ingredients, let’s break this down into a few parts:
- making the crust
- preparing the decorations
- making the filling
- decorating the cheesecake
To Make the Crust
Line a springform pan with parchment paper cut to fit in side it.
Set the pan aside.
Stir the graham cracker crumbs and sugar together in a bowl.
Once they are incorporated, stir in the melted butter until the graham cracker crumb mixture has the consistency of coarse wet sand.
Pour the mixture into the prepared springform pan and press it down with the back of a large spoon or a measuring cup to make an even crust.
Freeze the crust.
Preparing the Decorations
While the crust is setting in the freezer, open 6 of the individual Raspberry Zingers.
Slice each Zinger into 5 or 6 even slices.
Take the pan out of the freezer and arrange the Zinger slices around the edge of the pan on top of the crust as shown.
Continue with a second layer of Zinger slices, on top of the first layer, until you’ve lined the edge of the pan.
When the pan has been lined with Zinger slices, put it back the freezer.
Once the pan is in the freezer, use a colander and rinse the raspberries.
Leave them in the colander.
Pour the decorating sugar onto a plate, and roll the damp raspberries in the sugar so the sugar coats the raspberries.
Transfer the sugared raspberries to a parchment lined cookie sheet and freeze them, leaving them uncovered.
Making the Cheesecake Filling
To make the filling, beat together the heaving whipping cream and one tablespoon of sugar in a stand mixer until stiff peaks form.
Turn off the mixer and add sugar, vanilla, and softened cream cheese to the bowl.
Then turn the mixer back on and beat the ingredients until they are all incorporated and the batter is smooth and creamy.
Once the batter is smooth, take the springform pan out of the freezer and pour the filling on top of the crust and Zingers, filling the center of the pan.
Freeze the cheesecake for at least 4 hours but overnight is even better!
Decorating the Cheesecake
After the cheesecake has had a chance to set in the freezer, slice the remaining Raspberry Zingers into even slices.
Place them around the top edge of the cheesecake.
Then take the sugared raspberries and stack them in the center of the cheesecake.
Remove the springform from the pan, and slice the cheesecake into 2 inch pieces.
Serve and enjoy!
Storing
Store any leftovers in the freezer for up to a week after you make it.
Remove it from the freezer and let it sit at room temperature for 10-15 minutes prior to serving.
Tips and Tricks
- For a truly impressive presentation, you can place the finished cheesecake onto a dessert stand and slice it at the table so your guests can enjoy how pretty it is!
- To get even more Zinger flavor you could sprinkle some sweetened coconut flakes on top of the cheesecake before decorating with the sugared berries.
- Make sure the cream cheese has had a chance to come to room temperature for the easiest mixing.
Other Cheesecake Recipes
Raspberry Zinger cheesecake is a luscious, impressive looking dessert that will be the star on your table.
Make it and wow your guests!
Looking for other cheesecake recipes?
Try these:
- Cosmic Brownie Cheesecake
- No Bake Mini Peppermint Cheesecakes
- Nutella Cheesecake Brownies
- Blueberry Cheesecake Dip
- Copycat Philadelphia Strawberry Cheesecake Snack Bars
If you’ve tried this RASPBERRY ZINGER CHEESECAKE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Raspberry Zinger Cheesecake
Ingredients
FOR THE CRUST:
- 2 cups Graham cracker crumbs
- 2 Tablespoons Sugar
- 6 Tablespoons Butter melted
FOR THE CHEESECAKE:
- 1 cup Heavy Whipping Cream
- 1 Tablespoon Sugar
- 1 cup Sugar
- 1 teaspoon Vanilla extract
- 3 8 oz pkg Cream Cheese softened
TO DECORATE:
- 1 13.4 oz box Raspberry Zingers unwrapped and sliced
- 8 oz fresh Raspberries
- 1 bottle Decorating Sugars
Instructions
To Make the Crust
- Line a spingform pan with parchment paper cut to fit in side it. Set the pan aside.
- Stir the graham cracker crumbs and sugar together in a bowl. Once they are incorporated, stir in the melted butter until the graham cracker crumb mixture has the consistency of coarse wet sand.
- Pour the mixture into the prepared springform pan and press it down with the back of a large spoon or a measuring cup to make an even crust.
- Freeze the crust.
Preparing the Decorations
- While the crust is setting in the freezer, open 6 of the individual Raspberry Zingers. Slice each Zinger into 5 or 6 even slices.
- Take the pan out of the freezer and arrange the Zinger slices around the edge of the pan on top of the crust as shown. Continue with a second layer of Zinger slices, on top of the first layer, until you've lined the edge of the pan. When the pan has been lined with Zinger slices, put it back the freezer.
- Once the pan is in the freezer, use a colander and rinse the raspberries. Leave them in the colander.
- Pour the decorating sugar onto a plate, and roll the damp raspberries in the sugar so the sugar coats the raspberries. Transfer the sugared raspberries to a parchment lined cookie sheet and freeze them, leaving them uncovered.
Making the Cheesecake Filling
- To make the filling, beat together the heaving whipping cream and one tablespoon of sugar in a stand mixer until stiff peaks form.
- Turn off the mixer and add sugar, vanilla, and softened cream cheese to the bowl. Then turn the mixer back on and beat the ingredients until they are all incorporated and the batter is smooth and creamy.
- Once the batter is smooth, take the springform pan out of the freezer and pour the filling on top of the crust and Zingers, filling the center of the pan.
- Freeze the cheesecake for at least 4 hours but overnight is even better!
Decorating the Cheesecake
- After the cheesecake has had a chance to set in the freezer, slice the remaining Raspberry Zingers into even slices. Place them around the top edge of the cheesecake. Then take the sugared raspberries and stack them in the center of the cheesecake.
- Remove the springform from the pan, and slice the cheesecake into 2 inch pieces.
- Serve and enjoy!
Notes
- For a truly impressive presentation, you can place the finished cheesecake onto a dessert stand and slice it at the table so your guests can enjoy how pretty it is!
- To get even more Zinger flavor you could sprinkle some sweetened coconut flakes on top of the cheesecake before decorating with the sugared berries.
- Make sure the cream cheese has had a chance to come to room temperature for the easiest mixing.
Nutrition
