raspberry cheesecake dessert

I’m not the most creative when it comes to dessert recipes, as you might notice while scrolling through the blog since most recipes are not dessert. While at home, I pretty much just stick to blending frozen fruit with Greek yogurt. But sometimes I get the urge to try something new and hope for the best.

This raspberry cheesecake dessert really worked. I think you know if something is good if, while scraping out the last drops, you wish the bowl was never-ending.

The “crust” on the bottom is an optional step and can be substituted with just plain crushed graham crackers or left out completely.

The raspberry whipped cream on top is also optional.

raspberry cheesecake dessert

I must say that these taste the best when eaten immediately or as soon as possible after mixing everything together. After making a batch of cheesecake pudding, I recommend only mixing the amount that’s going to be eaten. The pudding will last in the fridge for a few days, so the next time you want to have more of this delicious raspberry cheesecake dessert, just mix in the rest of the ingredients at that time.

But if you happen to have some left over after mixing everything, don’t worry it will still be good for a couple of days, just not as good as that first day.

Raspberry Cheesecake Dessert
Recipe type: Dessert
Serves: 1 serving
This raspberry cheesecake dessert is too good to put down! Good thing it's easy to make so you can make it again and again.
  • ½ cup sugar-free cheesecake pudding (after preparing using box instructions with skim milk)
  • ¼ cup fat-free plain Greek yogurt
  • 1 tsp stevia
  • 1.5 tsp low sugar raspberry preserves
  • 1.5 Tbsp cool whip
  • .
  • --"Crust"--
  • ½ banana, mashed
  • ½ cup graham crackers, crushed
  • 1-2 Tbsp rolled oats
  • ⅓ tsp cinnamon (optional)
  • .
  • --Raspberry Whipped Cream--
  • ⅛ cup cool whip
  • ½ tsp low sugar raspberry preserves
  1. Make cheesecake pudding according to box instructions, with skim milk. Let settle.
  2. Mix Greek yogurt with stevia then mix in raspberry preserves then mix in cool whip.
  3. Add in ½ cup of pudding and mix.
  4. --"Crust"--
  5. Preheat oven to 375F. Line baking sheet with parchment paper and spray with cooking spray.
  6. Mix all ingredients together.
  7. Spread mixture onto parchment paper. Spread it very thin and don't worry if there are gaps in the middle. The goal is to crisp this up.
  8. Bake for 12-15 minutes, until the edges begin browning nicely.
  9. Remove from oven, let cool, then break into small pieces.
  10. Use this as the base of the dessert or as a mix-in.
  11. --Raspberry Whipped Cream--
  12. Mix ingredients together and use as topping.
This recipe is for one generous serving.

This recipe can be modified to not include raspberry preserves if a plain cheesecake flavor is preferred. It can also be modified to include other flavors of sugar-free pudding mix.

If the "crust" is left as the base for more than an hour, it will not stay crispy and will become more like a cookie texture.