Frozen Raspberry Cheesecake with Whole Wheat and Milled Flax Seed Crust

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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.


  • 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 mix, 3.4 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


Adapted from Betty Crocker Whole Grains

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. Print this Recipe

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