Aunt Vicki's Raspberry Cheese Cake

Aunt Vicki's Raspberry Cheese Cake

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Mary McClellan


This was a recipe handed down to me from my Aunt Vickie. She would bring it to all family functions during the holidays.


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No-Cook or Other


  • 1 pkg
    3oz raspberry flavored gelatin
  • 1 c
    boiling water
  • 8 oz
    cream cheese, room temperature
  • 1 c
  • 1 tsp
    vanilla extract
  • 3 Tbsp
    lemon juice concentrate
  • 1 c
    evaporated milk chilled
  • 1 c
    graham cracker crumbs
  • 1/4 c
    butter, melted
  • 1/3 c
    coconut (optional)

How to Make Aunt Vicki's Raspberry Cheese Cake


  1. Turn gelatin into small bowl; add boiling water & stir until dissolved; cool.
  2. Cream together cream cheese, sugar, vanilla and lemon juice. Add gelatin and blend thoroughly; chill until slightly set.
  3. Add butter to crumbs and mix well; press into bottom of 8" or 9" pan.
  4. When raspberry mixture is thickened; whip at low speed while gradually adding chilled evaporated milk.
  5. Turn to high speed and whip until double in volume. Turn into pan and chill for 4 or 5 hours.
  6. Decorate with a ring of coconut if desired before serving.

Printable Recipe Card

About Aunt Vicki's Raspberry Cheese Cake

Course/Dish: Other Desserts
Main Ingredient: Non-Edible or Other
Regional Style: American

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