Do you love cheesecake desserts? Then I’ve got a treat for you! OMG – okay, I’ve just going to say it: Sweetheart Raspberry Icebox Cheesecake is delicious!
And, here’s the good news – it’s not hard to make. But, it does require a bit of time because you freeze each layer before adding the next layer.
Here’s a good view of the layers: no-bake cheesecake layer on the bottom sweetened with raspberry jelly, a layer of seedless raspberry jelly in the center topped with a layer of vanilla ice cream blended with raspberry jelly plus raspberry jelly hearts.
Here’s what it looks like sliced…creamy, sweet but not too sweet, ice cream already starting to melt with fresh raspberries on the side. So pretty!
I’ve mentioned before that cheesecake desserts are Charlie’s favorite. So, I’m always creating ways to make different cheesecake desserts. Most of my cheesecake desserts are delicious, like this one. But, I’ve been know of have catastrophic failures like the time I made one with bacon (don’t ask!).
Supplies and Materials
For this Sweetheart Raspberry Icebox Cheesecake, I used a cookie cutter set to make my jelly hearts. This is the one I used:
It’s available on Amazon and here’s a link: Fox Run Heart-shaped Cookie Cutter Set.
Disclaimer: I was not compensated to write this post, but this post does contain affiliate links to the products listed above, which will take you directly to these products on Amazon. Toot Sweet 4 Two is an Amazon affiliate and receives a small commission if a product is purchased through these links. If you click on the link and purchase a product, I will receive a commission of approximately 5% on the sale. If you don’t want me to receive any commission, you could just open a new browser window and search for the product on your own. But, if you do use the links to purchase products, THANK YOU! This does not change the cost to you; thanks for helping to keep content on this site free!
But, I also used two from this set:
Also, available on Amazon. Here’s a link: Wilton Hearts 7-Piece Cookie Cutter Set.
How to Make Sweetheart Raspberry Icebox Cheesecake
I lined my loaf pan with plastic cling wrap so that the plastic cling wrap draped over all edges about 5 inches. I smoothed the bottom of the plastic cling wrap as much as possible using my fingers. Using a small piece of paper towel oiled with canola oil, I rubbed the inside of 3 cookie cutters and carefully laid them in the loaf pan.
Then, I melted seedless raspberry jam (in a glass measuring cup) in the microwave for about 10-15 seconds. With visions that it would leak underneath the cookie cutters (it will), I didn’t want it completely liquid. The jam just needs to be soft enough to pour.
I carefully poured the jam into each heart, trying not to disturb their placement in the loaf pan and then used a wet Q-tip to mop up any leaking jam. Next, I placed the loaf pan in the freezer for an hour.
When my Sweetheart Raspberry Icebox Cheesecake was ready for the next layer, I softened vanilla ice cream for a few minutes (just scooped it out of the carton and let it soften in a bowl), added seedless raspberry jam (just a little) and stirred to combine. Then I gently scooped it on top of the frozen jam hearts, trying hard not to wiggle the hearts out of place. I stuck the loaf pan back into the freezer, this time for 2 hours.
Next, I was ready for the jam layer. This was easy – just slightly heat the jam so that you don’t have to work too hard to spread it. Pour it over the ice cream layer, smooth it with the back of a spoon and then stick it back in the freezer for another hour.
Last layer, the cheesecake layer of my Sweetheart Raspberry Icebox Cheesecake, requires a bit of forethought, because the cream cheese needs to come to room temperature, plus the Cool Whip needs to defrost in the refrigerator.
So, with an electric mixer, combine the cream cheese with powdered sugar, add 1/4 cup of seedless raspberry jam and a few drops of pink food coloring gel. Mix it with an electric mixer (on low) until well combined. Then, fold in the Cool Whip by hand. Smooth the cheesecake mixture over the frozen jam in the loaf pan, cover with the loose sides of plastic wrap and freeze for another 2 hours.
Here’s a collage to pin to your Pinterest board…thanks for sharing!
Here’s the recipe:
- 1 tablespoon canola oil
- 18 ounce jar seedless raspberry preserves, divided
- 2 cups vanilla ice cream
- 8 ounce package of cream cheese, softened to room temperature
- ½ cup powdered sugar
- Pink gel food coloring (about 2 drops)
- 8 ounces Cool Whip Non-Dairy Whipped Topping
- 2 pints fresh raspberries
- Fresh mint, for garnish (optional)
- Make room in your freezer for the loaf pan.
- Line loaf pan with plastic cling wrap, making sure that each side has a 5-inch overlap.
- Moisten small piece of paper towel with canola oil and rub insides of 3 different sized heart-shaped cookie cutters with oiled paper towel.
- Arrange cookie cutters in loaf pan, on top of plastic cling wrap, as desired.
- Measure ¼ cup seedless raspberry jam into glass measuring cup and microwave for 10 to 15 seconds until melted; stir with spoon.
- Carefully pour raspberry jam into cookie cutters, using fingers to hold cookie cutters in place (re-melt jam, if necessary).
- Using moistened Q-tips, clean around outside of cookie cutters, removing any raspberry jam that may have leaked out through the bottom.
- Place loaf pan in freezer and freeze for one hour.
- Remove loaf pan from freezer and carefully lift heart-shaped cookie cutters from around jam, using fingers to gently coax them from the cookie cutter molds; return to freezer.
- Scoop 2 cups ice cream in mixing bowl and allow to soften at room temperature for a few minutes.
- Add ¼ cup of seedless raspberry jam and stir together with spoon until soft-serve consistency and lightly combined.
- Remove loaf pan from freezer and scoop softened ice cream into pan, around and over jam hearts (try not to move hearts).
- Gently smooth ice cream in all corners of loaf pan and return to freezer and freeze for 2 hours.
- Measure ¼ cup of seedless raspberry jam and set aside (for cheesecake layer).
- Spoon remaining jam into glass measuring cup and microwave for 1 minute until softened enough to pour easily.
- Remove loaf pan from freezer and pour jam over ice cream layer, using back of spoon to smooth jam into all corners.
- Return loaf pan to freezer and freeze 1 hour.
- In large mixing bowl, using an electric mixer, cream together cream cheese, powdered sugar and remaining ¼ cup of seedless raspberry jam until blended and smooth.
- Add a few drops of pink gel food coloring and beat until blended.
- Fold in Cool Whip, by hand using spoon, until blended.
- Remove loaf pan from freezer and top jam with cheesecake mixture.
- Cover top of cheesecake layer with overhanging plastic cling wrap and return loaf pan to freezer and freeze for 2 more hours.
- Wash and dry fresh raspberries and fresh mint and set aside.
- Find a tray or platter large enough to hold Sweetheart Raspberry Icebox Cheesecake.
- Remove icebox cheesecake from freezer and undercover overlapping plastic cling wrap.
- Center topside of tray or platter over icebox cheesecake and quickly invert tray or platter.
- Remove loaf pan from icebox cheesecake, then remove plastic cling wrap from icebox cheesecake.
- Place raspberries around bottom edge of icebox cheesecake and garnish with mint.
- Serve immediately.
Here are more Valentine’s Day dessert inspirations from Toot Sweet 4 Two’s archives:
You Might Also Like:
For My Birthday Girls: A Raspberry Rose Vanilla Cream Cake from Helene at Tartelette
Kit Kat Cheesecake Bars from Naomi at Bakers Royale
Summer Fruit Pops from Matt at Real Food by Dad (Naomi’s husband)