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.
Servings: 8
Calories: 863kcal
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
Calories: 863kcal | Carbohydrates: 82g | Protein: 11g | Fat: 57g | Saturated Fat: 31g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 143mg | Sodium: 637mg | Potassium: 269mg | Fiber: 3g | Sugar: 57g | Vitamin A: 1876IU | Vitamin C: 8mg | Calcium: 190mg | Iron: 2mg