Looking for a refreshing treat to help celebrate the 4th of July? I have a great one for you right here. This Frozen Raspberry Cheesecake with Whole Wheat and Milled Flax Seed Crust is amazing. It’s light, easy to put together, loaded with flavor and served icy cold – which is perfect on a sweltering summer day. Three delicious layers make up this sweet treat; each one just as good as the next. I’m partial to the cheesecake middle that’s mixed with fresh raspberries and vanilla ice cream, but the raspberry sorbet top is so light and fruity, I’m torn with which one is my favorite. Neither layer would taste nearly as good if it weren’t for the extra special crust. Most cheesecakes are made with graham cracker crumbs, but this one has ingredients that make this frozen delight even tastier and better for you.
Hodgson Mill Milled Flax Seed and Hodgson Mill Whole Wheat are a part of the crust and make this dessert better for you than your average summer treat. The flax seed alone adds a healthy per-serving dose of 2,600 mg Omega 3 fatty acids ,4 grams of fiber and 3 extra grams of protein. If you haven’t heard the latest research on flax, get ready to be impressed by this little seed. Flax seed is often called a miracle food because of its Omega-3 fatty acids. Studies show that flax seed helps reduce the risk of heart disease, helps lower cholesterol levels and helps reduce the risk of other diseases including cancer. Your body is better able to absorb its full benefit when flax seed is ground, so Hodgson Mill offers ground flax for your convenience. Or if you prefer, you can purchase Hodgson Mill’s whole flax seed and grind your own. As an added bonus, flax seed is gluten free and wheat free by nature, but as an added precaution for those who need it, all Hodgson Mill flax products are produced on dedicated equipment in a certified gluten-free environment.
To make the crust, start off by putting the oats and walnuts in a food processor and mix until they resemble fine crumbs.
Then add the coconut, Hodgson Mill Milled Flax Seed, Hodgson Mill Whole Wheat Flour, cinnamon and dash of salt. Give everything a few pulses in the food processor until thoroughly mixed.
Pour in the melted butter and mix until it’s fully incorporated – about three or four pulses.
Press the mixture into the bottom of a 9-inch spring-form pan and bake in a 350oF oven for 10-13 minutes or until golden brown.
Let the crust cool completely on a wire rack, about 30 minutes.
When the crust is cooled, in a large bowl, whisk the pudding mix and milk together until smooth. Then gently stir in the softened vanilla ice cream until smooth, using a whisk if necessary. Fold in the raspberries and pour the mixture over the top of the cooled crust.
Put the pan in the freezer and freeze for 2-3 hours or until firm. Make sure the pan is on a flat surface in the freezer so that it freezes evenly on top.
I love the cheesecake flavor of this layer and how much lighter it is than traditional cheesecake. The fresh raspberries are pretty great, too.
Once the cheesecake layer is frozen, spread the softened raspberry sorbet over the top and freeze for 2 hours before serving.
Remove the cheesecake from the freezer 5 minutes before serving. Run a thin knife around the inside of the pan and then release the rim of the spring form pan. You can either serve this dessert as is, or sprinkle a handful of fresh blueberries on top for some added flavor and a patriotic look. Cut the cheesecake into wedges and serve immediately.
Another great thing about this dessert is that it can be made in advance. The assembled cheesecake can be kept frozen for up to four days. That gives you lots of extra time to get ready for 4th of July festivities.
Whether it’s the 4th of July or you’re looking for a summer dessert to help keep you cool, this Frozen Raspberry Cheesecake with Whole Wheat and Milled Flax Seed Crust is the one for you. From the whole wheat, flax seed and coconut crust to the ice cream, raspberry, cheese cake middle all the way to the top with the raspberry sorbet, you’ll be hard-pressed to pick a layer that isn’t your favorite. Top the whole thing off with a handful of fresh blueberries and this dessert becomes red, white and blue – perfect for celebrating the 4th with family and friends. Add Frozen Raspberry Cheesecake with Whole Wheat and Milled Flax Seed Crust to your holiday menu. I bet it’ll be just as popular as the fireworks. Enjoy!
Frozen Raspberry Cheesecake with Whole Wheat and Milled Flax Seed Crust
- 2 1/2 Tbsp butter, melted
- 1/2 cup old-fashioned rolled oats
- 1/4 cup walnuts
- 3 Tbsp Hodgson Mill Milled Flax Seed
- 2 Tbsp Hodgson Mill Whole Wheat Flour
- 2 Tbsp coconut, shredded, sweetened
- 1/8 tsp ground cinnamon
- dash salt
- 1 box instant cheesecake pudding and pie filling mix3.4 oz
- 1 cup milk
- 2 cups vanilla ice cream, softened
- 1 cup raspberries, fresh
- 1 pint raspberry sorbet, softened (2 cups)
- fresh blueberries, if desired
Begin by putting the oats and walnuts in a food processor and mix until they resemble fine crumbs. Add the flax seed, flour, coconut, cinnamon and salt, then pulse until well combined. Add melted butter to crumb mixture until thoroughly mixed, about 3-4 pulses. Press mixture into the bottom of a 9-inch spring form pan. Bake in a 350oF oven for 10-13 minutes or until golden brown. Cool completely on a wire rack, about 30 minutes.
In a large bowl, whisk together the pudding mix and milk until smooth. Gently stir in the softened ice cream until smooth – using a whisk if necessary. Stir in the raspberries. Pour mixture onto the cooled crust and freeze for 2 to 3 hours or until firm. Be sure to place the pan on a flat surface as it freezes to insure an even layer of filling over the crust. Once frozen, spread the softened sorbet over the top of the ice cream layer and freeze again for 2 hours or up to four days. Remove the cheesecake from the freezer 5 minutes before serving. Run a thin knife around the inside edge and release the spring-form pan side. Sprinkle with fresh blueberries if desired, cut into wedges and serve immediately.
Makes approximately 8 servings.