Raspberry Zinger Cheesecake
This Raspberry Zinger Cheesecake is loaded with delicious flavor and tons of nostalgia. A rich, creamy cheesecake with a classic graham cracker crust is lined with sliced Raspberry Zingers around the outside edge, then topped with sugared raspberries for a decadent dessert that brings back the flavors and memories of childhood.
When we think of delicious, decadent desserts that are as impressive as they are delicious, we always think of cheesecake. From traditional, baked varieties like this Reese’s cheesecake to simple, but no less rich, versions like this no-bake Millionaire cheesecake, there’s never a time for this sweet, tangy, creamy treat.
Now, we’ve combined the rich flavor of cheesecake with the classic flavor from our childhood, Raspberry Zingers. Like our Raspberry Zinger cake, this cheesecake transforms the childhood treat into a refined dessert perfect for any occasion. AND it’s no-bake, so it’s incredibly easy to make!
Table of contents
Why You’ll Love This Recipe
- Simple Ingredients: This cheesecake uses baking staples found in any kitchen or grocery store.
- So Easy: This is a no-bake cheesecake, so you don’t have to use water baths and intricate baking and cooling methods.
- Rich and Creamy: The cheesecake batter is incredibly rich and creamy, pairing perfectly with the sliced, cream-filled Raspberry Zingers.
- The Flavor of Childhood: The added Raspberry Zingers and sugared Raspberries give this cheesecake a double dose of childhood flavor and nostalgia.
- Great for Making Ahead: Because this cheesecake is stored in the freezer, it’s perfect for making ahead of time for upcoming events.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
We HIGHLY recommend using full-fat cream cheese for this recipe. You can’t get the same texture and flavor with reduced-fat versions.
Variations
- Raspberry Zingers: You can use any kind of sliced snack cakes, like Twinkies, Ding Dongs, and the like, to create all kinds of variations.
- Other Candies: Instead of snack cakes, line the edge of your pan with other candies like KitKat bars, Twix bars, or sliced canybars like Snickers.
- Graham Crackers: Any graham cracker flavor will work for this cheesecake. Plain, cinnamon, and chocolate are all flavors that pair well with the cheesecake and raspberries.
How to Make Raspberry Zinger Cheesecake
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Mix the crust ingredients in a bowl. Then, press the mixture firmly into the bottom of a 7-inch springform pan lined with parchment paper. Place in the freezer.
- Place 6 Raspberry Zingers on a large piece of parchment paper and slice each one into 6 slices. Remove the pan from the freezer and line its interior edge with the sliced Zingers. It will take two stacked layers to do so. Return the pan to the freezer.
- Rinse the raspberries in a colander and sprinkle them with decorating sugar while still damp. Place the coated raspberries on a baking sheet lined with parchment paper and place it in the freezer.
- Make the cheesecake filling and then pour it into the center of the pan. Chill. Decorate the top before serving.
Expert Tips
- You can decorate the cheesecake with the top layer of Zingers and raspberries ahead of time. Don’t remove the pan until ready to serve, however.
- Use a very sharp knife to cut the Zingers. This ensures clean cuts and filling that doesn’t get squished out of the Zingers.
- Stop whipping your cream as soon as stiff peaks form. If you overdo it, you’ll deflate the whipped cream.
- Freeze you cheesecake overnight for the best texture.
- Be sure to leave the raspberries uncovered when placing them in the freezer.
Raspberry Zinger Cheesecake FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Use a very sharp knife and apply as little pressure as possible. Letting the knife do the work ensures clean cuts an no squishing of the cake.
Any snack cake can be usedin place of Raspberry Zingers for this cheesecake, so long as they can be easily sliced. Ding Dongs, HoHo’s, and any flavor of Twinkies are all good options.
When it comes to whipped cream, less is more. As soon as stiff peaks form, stop whipping the cream. Overwhipping will actually cause all the air incorporated into the cream to dissapate, and it will collapse.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Raspberry Zinger Cheesecake
Equipment
- Stand mixer
- parchment paper
- 7 inch spring form pan
Ingredients
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
- 24 ounces Cream Cheese softened
TO DECORATE:
- 13.4 ounces Raspberry Zingers cut in slices
- 8 ounces fresh Raspberries
- 1 bottle of Decorating Sugars
Instructions
Crust:
- Cut the Parchment paper to fit the bottom of the Spring-form pan, and line the bottom of the pan with the Parchment paper, and set aside.
- Place the Butter in a microwave safe dish, and melt the Butter.
- Pour the Graham Cracker Crumbs into a bowl, and add the Sugar and stir well.
- Add the melted Butter, and stir well to coat all the Graham cracker crumbs.
- Pour into the Spring-form pan, and press down with the back of a large spoon forming a smooth even crust.
- Place the Spring-form pan in the freezer.
Zingers
- Place a large piece of Parchment paper on the counter, and open about 6 of the individual packages of Raspberry Zingers, that came in the box.
- Using a sharp knife, slice the Raspberry Zingers in slices, about 5 or 6 slices from each Zinger.
- Try to make them as even as possible.
- Remove the Spring-form pan from the Freezer, and place the Raspberry Zinger slices around the edge of the pan, on top of the crust.
- Continue with a second layer of Zinger’s 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, place the pan back in the freezer.
Raspberries
- Wash, or rinse the fresh Raspberries, and leave them in a colander.
- Pour out the Decorating Sugars onto a plate, and while the Raspberries are still moist, roll the Raspberries in the Sugars, making sure the Sugars stick to the Raspberries, then place the Raspberries on a Parchment lined Cookie Sheet, or large plate.
- When all of the Raspberries have been coated in the Sugars, place them in the Freezer. (Leave Raspberries uncovered in the Freezer until ready to decorate the Cheesecake).
Cheesecake
- In the mixing bowl of a stand mixer, add the whipped Cream, and the Tablespoon of Sugar, and whip until stiff peaks form.
- Turn off the mixer, and add the cup of Sugar, Vanilla, and softened Cream Cheese.
- Mix until all ingredients are completely blended, and the Cheesecake batter is thick, smooth, and creamy.
- Remove the pan from the Freezer, and pour the Cheesecake on top of the crust, and Zinger’s.
- You’ll simply fill the center of the pan.
- Place the pan back in the Freezer and leave overnight for best results.
Decorating:
- Before serving; remove the cheesecake from the Freezer, and slice the remaining Raspberry Zingers into slices, and place them around the top edge of the Cheesecake.
- Place the Raspberries in the center of the Cheesecake, stacking them in the center.
- Remove the Spring form from the pan, and slice the Cheesecake into 2 inch pieces.
- Serve, and Enjoy!
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
