Raspberry Cheese Cooler Recipes

RASPBERRY COOLER

Steps:

• Fill glass with ice. Add Smirnoff Raspberry Flavored Vodka, soda, and lime juice. Stir well. Garnish with lime slice.;

RASPBERRY CHEESE SPREAD

Steps:

• In a small bowl, beat cream cheese and mayonnaise until smooth. Beat in cheeses and onions. Stir in pecans. Spread into a plastic wrap-lined 9-in. round dish. Refrigerate until set, about 1 hour., Invert onto a serving plate; spread with preserves. Serve with crackers.

RASPBERRY CHEESE BALL

Steps:

• Grate cheeses and mix in pecan pieces, green onions and enough mayonnaise to hold together and shape into a ball. Refrigerate until ready to use - then unmold on a tray and cover with raspberry preserves. Serve with crackers.

RASPBERRY COOLER

Steps:

• Combine frozen raspberries, orange juice, and wine in a blender. Pour into glasses and garnish with mint and raspberries.

NO-BAKE RASPBERRY CHEESECAKE

Steps:

• For the crust: Line a 9-by-13-inch baking pan with parchment paper, allowing a couple of inches of overhang on the longer side. This will help remove the cheesecake once set.
• Combine the graham cracker crumbs, granulated sugar and butter in a large bowl. Mix well and add to the bottom of the lined pan. Press the mixture firmly and evenly into the pan, then set aside.
• For the filling: Add the cream cheese, yogurt, powdered sugar and vanilla to a blender, then blend until smooth. Add to a bowl and completely fold in the whipped topping. Pour over the top of the prepared crust and smooth. Add spoonfuls of the preserves to the top and, using a skewer or knife, swirl the preserves. Grid the top with fresh raspberries. Cover and refrigerate until completely chilled, 3 hours.
• Remove and slice into squares to serve. The cheesecake pieces can be stored in an airtight container in the fridge for up to 5 days.