Mini raspberry cheesecake ice cream sandwiches
PersonalPoints™ per serving
5 hr 15 min
These mini frozen desserts sandwich a sweet, creamy, and light cheesecake berry filling between two chocolate wafer cookies. It’s an easy no-cook recipe that requires very little hands-on time, making it a great option for summer parties or an easy at-home dessert. While we call for raspberries, you can certainly use blueberries, blackberries, or strawberries (or a combination of all of them) and you can also try different jams to create to create your own unique flavor combinations. Be sure to let the cream cheese sit out for a bit to soften so that it is easy to blend and so that you don’t end up with any pockets of unblended ingredients.
WW Reduced-fat whipped cream cheese spread
4 oz, softened
2 Tbsp, raspberry variety
Unsweetened frozen raspberries
½ cup(s), defrosted
Lite whipped topping
- In a medium bowl, using an electric mixer, beat together cream cheese, jam, and berries until smooth. Add whipped topping; beat until just combined. Spoon 2 tablespoons raspberry mixture on top of a wafer cookie; place a second wafer on top. Set on a baking sheet and repeat with remaining ingredients; freeze until firm. Yields 1 per serving.