Fruity Frozen Cheesecake

23  Ratings
  • 20 min prep
  • 6 hr 20 min total
  • Makes 12 servings.

Fruity Frozen Cheesecake Recipe


  • 1 cup HONEY MAID Graham Cracker Crumbs
  • 3 Tbsp. sugar
  • 3 Tbsp. butter or margarine, melted
  • 1 pkg. (8 oz.) brick cream cheese, softened
  • 3/4 cup sugar
  • 1-1/3 cups orange juice
  • 2 cups blueberries, raspberries or sliced strawberries
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed


  • Preheat  oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix graham cracker crumbs, 3 Tbsp. of the sugar and butter until well blended. Press firmly onto bottom of pan. Bake 10 minutes: set aside.
  • Beat  cream cheese and remaining sugar with electric mixer on medium speed until well blended. Add orange juice; mix well. Gently stir in berries and the whipped topping. Pour over crust.
  • Freeze  6 hours or until firm. Let stand at room temperature 15 minutes before cutting into 12 slices to serve. Store leftover cheesecake in freezer.

Recipe Tips

Size-WiseEnjoy your favorite foods while keeping portion size in mind.

SubstituteSubstitute your favorite citrus drink, such as raspberry juice, limeade, grape juice or pink lemonade, for the orange juice.

Storage Know-HowThis cheesecake can be stored in the freezer up to 3 weeks by securely wrapping in plastic wrap, followed by aluminum foil.


Nutrition Information

Makes 12 servings.

Nutrition per serving:

    • Calories 260 
    • Total fat 14 g
    • Saturated fat 9 g
    • Cholesterol 30 mg
    • Sodium 150 mg
    • Carbohydrate 34 g
    • Dietary fiber 1 g
    • Total sugars 25 g
    •     Includes added sugars n/a
    • Protein 2 g
    • Vitamin A 8 %DV
    • Vitamin C 4 %DV
    • Vitamin D n/a
    • Calcium 2 %DV
    • Iron 2 %DV
    • Potassium n/a
    • n/a indicates that data is not available

This recipe features:

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