Raspberries Archives - The Slow Roasted Italian

Raspberry Orange Juice Popsicles

Donna Elick — Tue, 09 Jun 2026 10:00:00 +0000

Orange Juice Popsicles are a cool, summery dessert you can whip up with fresh zest, juice, and — my favorite — amaretto! Dotted with sweet, plump raspberries, these orange juice pops are refreshing, fun, and taste just like summer vacation!

Orange Juice Popsicles

With fresh summer fruits and a cool, icy texture, there’s no better way to cool off on a hot summer day than with these orange raspberry popsicles. Even the name just sounds refreshing!

And I know that desserts and summer fun aren’t just for the kids, so I add a splash of amaretto for a nutty, alcoholic twist. Just like an amaretto sour or cocktail!

After all, oranges and almonds are a winning combination. Throw ‘em together to make amazing citrus bars or an out-of-this-world syrup for breakfast or other desserts.

With all the homemade popsicle and ice pop recipes I’ve come up with over the years, this one might just be my favorite.

Easy to make, easier to eat, and customizable for kiddos and adults alike… it doesn’t get much better than that!!

Ingredient Notes and Substitutions

Orange Zest – The best oranges for zesting are Navals and Valencias — both have smooth, thick skin.

But in the event you can’t get your hands on fresh oranges, a little orange extract is a good alternative for that intense punch of flavor.
Granulated Sugar – You can easily use simple syrup, honey, or any other sweetener in this recipe.

And if you don’t want them super sweet, then I bet your OJ will make things sweet enough as-is, no additional sweetener necessary!
Orange Juice – Any brand or variety is great in these pops, so use your favorite. The only thing I’d recommend against is using OJ with pulp for texture reasons.

But you know, I’m not going to rain on your parade — use it if you want to!

If you want to make these orange juice popsicles extra tangy, then squeeze a little lemon juice in there too.

Amaretto Liqueur – This is an Italian liqueur with a sweet, nutty almond flavor. I just love it!

Don’t want to use alcohol? Just use a teaspoon of almond extract.

Raspberries – My favorite fruit to pair with oranges! Fresh berries will have the best texture, but you can go with frozen if that’s more accessible. Don’t thaw them first — just toss them right into the molds.

Tips and Tricks for Delicious, Refreshing Orange Juice Pops

Add a few more ingredients to mimic an Amaretto Sour!

Squeeze in a little lemon juice and pop some maraschino cherries in the mix, and you’ve got a classic Amaretto Sour on your hands!

Instead of lemon juice, you could include sweet and sour mix in these orange raspberry popsicles to get things really sweet and tangy.

Or, capture the flavors of that cocktail I mentioned earlier by swapping the raspberries in this orange juice popsicle recipe with strawberries.

Not an amaretto fan?

Not everyone likes the bitter almond flavor of amaretto — I get it! Luckily, just about every liquor goes with citrus, oranges, and lemons alike.

Vodka, tequila, and rum are super popular pairings for oranges. I mean, screwdrivers, tequila sunrises, and daiquiris? Sign me up!!

Smooth out the texture.

You can puree the raspberries (and any other fruits you might want to throw in there) to make totally smooth orange juice popsicles.

This also tends to make the flavor very rich and gives them a luscious texture!

Prep Ahead

Muddle the zest and sugar
Rinse and dry the raspberries
Combine the alcohol and fruit juice

Kitchen Tools You Will Need

Ice Pop Mold – Silicone molds are ideal! This one comes with reusable sticks too.
Mixing Bowls – We only need the small one for this recipe.
Citrus Zester – If you don’t have one, use the small holes on a Box Grater.

More Flavor Ideas

There are tons of possibilities to play around with flavors and variations when making homemade orange juice pops!

Almost every fruit is yummy with oranges! Substitute the raspberries with strawberries, blueberries, cherries, and more.

Tropical fruits are also super summery and fantastic with oranges — mango, pineapple, and kiwi especially.

Want to turn these into dreamsicles? Just add vanilla ice cream!

And if you’re interested in other fun ways to use this concoction, consider freezing them in ice cubes to serve with drinks and cocktails during the summer!

Storage and Freezing Orange Juice Ice Pops

Once frozen, I like to wrap my homemade popsicles in parchment paper to keep them fresh in the freezer — and to keep them from sticking together.

Stack them in a freezer-safe gallon storage bag and squeeze all of the extra air out. These orange juice ice pops will easily last 3 or 4 months this way!

Orange Juice Popsicle Recipe FAQ

What is the best orange juice for making popsicles?

If you’re using freshly squeezed orange juice (yum!), then Valencias are the reigning champ of the juice game. I like Navel and Cara Cara oranges too!

But if you’re going the store-bought route, you really can’t go wrong with any of the major brands.

I prefer those that are not from concentrate (Tropicana, Simply, and Florida’s Natural are all options here), but honestly? It’s a popsicle with fruit, sugar, and juice — it’ll be delicious no matter what!

What can I use if I don’t have popsicle molds?

You can easily make this orange juice popsicle recipe with items from around the house or at the supermarket!

I’ve made these orange juice ice pops with plastic disposable cups (the 3-ounce size), aluminum foil, and popsicle sticks, but yogurt jars or muffin tins will work in a pinch.

How can I easily get my orange juice popsicles out of the mold?

Run a little warm water (warm, not hot!) around the outside of the mold to help loosen them up. Just a few seconds will do. Then, wiggle the mold around the ice pops to loosen them.

I recommend this over tugging on those popsicle sticks and accidentally yanking them out — once they’re out, there’s no getting them back in!

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Summer Recipes

Southwestern Grilled Bacon Wrapped Jalapeno Poppers

Cheesy Stuffed Tex Mex Burgers

Bursting Lemon Pound Cake Recipe

Grilled Summer Vegetable Pasta Salad

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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Bright orange popsicles with raspberry and almond notes
Inspired by orange juice + amaretto combo
Light, refreshing, and not overly sweet
Orange zest boosts flavor significantly
Raspberries add tartness and texture
Easy to customize (alcohol-free or blended)
Freeze at least 4 hours
Simple idea, surprisingly layered flavor

Raspberry Orange Juice Popsicles

Orange Juice Popsicles blend the flavors of summer into a simple treat! Sugary, tangy, and fruity — with a fun twist for the grown-ups!

Course Dessert

Cuisine American

Method Freezer

Prep Time 15

Inactive Time 4

Total Time 4 15

Servings p

Calories 36cal

Author Donna Elick

Ingredients

1 medium navel orange zested (about 1 tablespoon zest)
1 tablespoon granulated sugar
16 ounces fresh orange juice about 2 cups
1 teaspoon amaretto Extract or liqueur
6 ounces fresh raspberries rinsed and patted dry (about 1 cup)

Instructions

ZEST AND COMBINE: Use a microplane to zest 1 medium navel orange over a small bowl, about 1 tablespoon zest. Add 1 tablespoon granulated sugar. Rub the zest and sugar together with your fingertips (or press them together with the back of a fork) for about 30 seconds, until the sugar takes on a strong orange aroma and feels slightly damp to the touch.
MIX THE BASE: Pour 16 ounces fresh orange juice and 1 teaspoon amaretto into the bowl with the orange sugar. Whisk for about 15 seconds, until the sugar fully dissolves and the liquid looks clear and smooth.
LOAD THE RASPBERRIES: Divide 6 ounces fresh raspberries (about 1 cup) evenly among 10 popsicle molds, about 3 berries per mold. For softer berries throughout the pops, gently press each one with the back of a spoon until you see the juice start to bleed out.
FILL THE MOLDS: Slowly pour the orange juice base into each mold. Stop pouring when you see the liquid sit about a quarter inch below the rim. That gap lets the popsicle expand cleanly as it freezes.
CAP AND INSERT STICKS: Cover each mold with its lid or a small square of aluminum foil. Push a popsicle stick straight down through the center of the lid (or pierce the foil) until it stops at the bottom of the mold. The foil holds the stick upright while the popsicle freezes.
FREEZE: Set the molds level in the freezer. Freeze for at least 4 hours, until the popsicles feel solid all the way through when you press the top of the stick. For best texture, freeze overnight.
RELEASE AND SERVE: Run warm tap water over the outside of each mold for about 10 seconds, until you feel the popsicle slide free with a gentle tug on the stick. Serve right away.

Notes

MAKE-AHEAD: Double or triple the batch. These keep beautifully in the freezer for up to a year when wrapped well. One big pour now, popsicles all summer and beyond.

STORAGE: Once frozen solid, pop each popsicle out of the mold and slip it into a snack-size resealable freezer bag. Store the wrapped pops together in a gallon-size freezer bag to keep freezer burn at bay. They stay fresh for up to a year.

EQUIPMENT TIP: Working with paper cups instead of molds? Use 3-ounce paper cups. Cover each one with a small piece of foil, poke a wooden popsicle stick through the center of the foil, and freeze. The foil holds the stick straight while they set up.

INGREDIENT TIP: Fresh-squeezed orange juice gives the brightest flavor, and a 100 percent juice carton works just as well. Look for “not from concentrate” for the closest match to fresh.

Nutrition

Originally published June 2026

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Tropical Popsicles (Raspberry, Mango, Pineapple, & Kiwi!)

Donna Elick — Tue, 24 Mar 2026 10:00:00 +0000

These Tropical Popsicles positively scream summertime and are made entirely with fresh fruit — no sugar or artificial sweeteners to be found! Layer raspberries, mango, pineapple, and kiwi into molds and add a stick. With eye-catching colors and a rainbow of fresh fruit flavor, there isn’t a kid in the world who wouldn’t be excited to devour these frozen fruiti pops!

Tropical Popsicles

Ice pops or popsicles — whatever you call them — are such an easy and healthy treat. Smoothie pops are a particular favorite of Munchkin’s, and they don’t even require any extra effort.

Virtually every morning, Chad and Munchkin enjoy a Banana Orange Smoothie. I’ll pour whatever is left over into a mold and pop it in the freezer so she can have tiny pops to snack on throughout the day.

It inspired me to come up with as many homemade popsicle recipes as I could!

Chad and I are totally hooked on Raspberry Lemonade Yogurt Ice Pops, and I can’t get enough of the strawberry balsamic flavor. For a twist make these coffee popsicles, you’ll thank me!

But believe me when I say, these layered tropical ice pops might be our new favorites. The best part is that they’re made entirely with fresh fruit — no sugar, no yogurt, and no blending. Easy peasy!

Love fresh tropical flavors? Our Fruit Salad Recipes roundup has even more easy, colorful ideas the whole family will love.

Ingredient Notes and Substitutions

Pineapple – Ripe pineapple means the difference between bland or sour fruit and an extra juicy, extra sweet flavor.

The rind should be golden yellow in color (not green) and firm, with a sweet smell at the base.

To be sure, gently tug on some of the center leaves — they should come out easily when the fruit is ripe!
Raspberries – Look for vibrant berries and pick through the bunch to remove any stems or leaves. Give them a quick rinse in cool water, then drain and pat dry with paper towels before mashing.

Frozen will work in a pinch, but you’ll need to thaw and drain them really well beforehand.
Mango – There may be a few different varieties to choose from — some mangoes are completely yellow, while others are green and red. You can use either for this tropical popsicle recipe.

Ripe mangoes will be firm with some give when gently squeezed, much like a tomato or avocado. Avoid any that are overly soft or bruised.
Kiwi – Fuzzy on the outside but tart and sweet on the inside! These will feel similar to mangoes when ripe — some give when squeezed, between rock hard and squishy.
Honey – Add up to 1 tablespoon per mashed fruit mixture if it needs a little extra sweetness. Honey will also ensure your fruiti pops are soft and biteable!

Tips and Tricks to Make Perfect Tropical Ice Pops

Measure the volume of your molds first.

Fill each mold with water, then pour that into a measuring cup so you can see what you’re working with. Some of mine hold 4 tablespoons, but a lot of molds available for purchase only hold 3 tablespoons.

Since there are 4 different fruits, that means larger molds can hold 1 tablespoon of each flavor. But you’ll have to get a little more creative with smaller molds.

Here’s a little math to help: If you can make 6 ice pops and each mold holds 3 tablespoons, then you’ll need 18 tablespoons of fruit total.

Divide that by 4 flavors, and you get 4.5 tablespoons of each fruit between all 6 molds.

In that case, measure out that amount of each mashed fruit and divide it evenly between the molds by sight. Or, simply stick with your 3 favorite fruits to make it easier LOL.

Blend pineapple and mango for the best texture.

These fruits have a lot of stringy fibers, so you’ll get the smoothest consistency if they are blended instead of mashed by hand.

Blending will also prevent any tiny pockets of air that can trap ice crystals or affect the structure of your tropical fruit pop.

Keep the sides clean as you add each layer.

Any fruit residue left behind will mess with those clean, distinct tropical popsicle layers!

I didn’t have any trouble spooning the mashed fruit directly into the center of the ice pop molds, but you’ll get more precise results with plastic baggies.

Spoon each mashed fruit into a different baggie (as close to the bottom corner as possible), then snip off the corner and squeeze it right in. It’s like a homemade piping bag!

Prep Ahead

Peel and chop fruit

What You’ll Need for This Recipe

Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
If needed, use a Food Processor or high-powered Blender to purée the fruit.
Sieve – Use this to strain the raspberries so there are no seeds in your tropical popsicles.
Ice Pop Mold – Silicone molds are ideal! This one comes with reusable sticks too.

More Tasty Flavor Ideas

You may notice a common theme with the fruits used in this recipe — they’re all naturally tart! A little honey will sweeten them right up, but you can also swap out any layer with something sweeter.

Double down on tropical flavor by mixing shredded coconut into a few of the layers.

Or, use this recipe as a guide for something new entirely! Layer strawberries, blueberries, raspberries, and blackberries for a Very Berry ice pop.

You can even enjoy fruity popsicles well into the fall thanks to stone fruits. Peaches, plums, apricots, and cherries would all be just as delicious in frozen form.

Storing Frozen Fruiti Pops

Because these tropical popsicles are made entirely with fresh fruit, they are at a higher risk of becoming icy or getting freezer burn.

As soon as they are frozen solid, transfer them to a freezer-safe storage bag. They can stay inside individual molds, but if you have to kind where all the molds are connected, you’ll need to carefully remove them first.

Wrap each tropical fruit pop in parchment paper or smaller zippered baggies before stacking in the larger storage bag.

Enjoy within 1 month for the best texture and flavor!

Tropical Popsicle FAQ

How do you keep homemade popsicles from sticking to the mold?

All you need to do to release a popsicle from the mold is run it under warm water for a few seconds. It may take longer for thicker, plastic molds compared to silicone ones.

This will help loosen the outer layer of the pop so it slides free! Also, try wiggling the stick back and forth gently instead of tugging it straight out.

Avoid super hot water or waiting too long, or your treat will end up melting instead.

Can I make tropical ice pops with yogurt?

Sure! Keep in mind that the fruit flavor will be more mellow. Yogurt is also naturally tart, so you will want to use vanilla yogurt or add honey.

How long do fruit popsicles last?

While safe to consume for up to 6 months, most homemade fruit popsicles taste best within 1-2 months.

These tropical popsicles are made entirely with fresh fruit (and maybe a little honey), so they won’t last as long as those blended with juice or yogurt.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Popsicle Recipes

Blueberry Popsicles (with Yogurt)

Berry Red White and Blue Popsicles

Sublime Strawberry Popsicles

Strawberry Yogurt Popsicles with Lime

👉 Snag your copy today and bring the heat to your summer table!

Buy the Ebook Now

Tropical Popsicles (Raspberry, Mango, Pineapple & Kiwi)

These Tropical Popsicles are full of summer flavors, made with layers of fresh raspberry, mango, pineapple, and kiwi. No added sugar!

Course Dessert

Cuisine American

Method Freezer

Prep Time 5

Freeze Time 4

Total Time 4 5

Servings – 18 Ice Pops

Calories 84cal

Author Donna Elick

Ingredients

6 ounces fresh raspberries pureed and strained to remove seeds
1 whole pineapple peeled and chopped (about 4 cups)
3 ripe mangoes peeled and chopped (about 3 cups)
6 kiwis peeled and chopped (about 2 cups)
4 tablespoons honey divided (or to taste)

Instructions

PREP FRUIT: Puree 6 ounces fresh raspberries in a blender until smooth. Press through a fine-mesh sieve to remove seeds. Set aside.
PUREE REMAINING FRUIT: Separately puree the chopped 1 whole pineapple, 3 ripe mangoes, and 6 kiwis until smooth. Keep each fruit mixture separate.
ADJUST SWEETNESS: Taste each fruit puree. If needed, stir in up to 1 tablespoon honey per fruit mixture 4 tablespoons honey, depending on ripeness.
LAYER: Spoon about 1 tablespoon of kiwi puree into each popsicle mold. Follow with pineapple, then mango, and finish with raspberry puree. Fill molds according to their size.
FREEZE: Insert sticks and freeze for at least 4 hours, or until completely solid.
SERVE: Run molds briefly under warm water to release and enjoy immediately.

Notes

Ripeness Matters: The sweeter the fruit, the less honey you’ll need.

Mold Size Tip: Larger ¼-cup molds will fit all four layers. Smaller molds may only fit three layers.

Storage: Store frozen pops in a freezer-safe bag or container for up to 2 months.

Variation: Add a splash of coconut milk for a creamier tropical twist.

Nutrition

Originally published July 2012, updated and republished March 2026

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Easy Raspberry Ice Cream (No Churn!)

Donna Elick — Sat, 02 Aug 2025 10:00:00 +0000

This Raspberry Ice Cream is as indulgent as it is easy to make, and you don’t even need any fancy equipment. Whip up a real fruit ice cream base in minutes, then let it freeze. Every spoonful delivers smooth sweetness balanced by the tart burst of real raspberries!

Raspberry Ice Cream

Over here, we’ve made more batches of no-churn ice cream than I’d care to admit (I mean… can someone check my freezer stash?).

And this one’s a keeper. We are officially obsessed with the raspberry swirl!

This recipe gives you that perfect sweet-tart burst from real berries swirled into the creamiest, dreamiest vanilla base.

We love a crunchy add-in around here, but this raspberry and cream ice cream? She shines solo. Although, if you do happen to toss in a handful of chocolate chips… we won’t judge.

Also, if you’re not straining out the seeds, just go ahead and call it rustic. It’s all good. Just don’t skip that chill time. And definitely don’t skip the licking of the spatula.

If you love the sweet-tart perfection of raspberries as much as we do, try them in cookies, ice pops, and pound cake next!

Ingredient Notes and Substitutions

Frozen Raspberries – Using frozen raspberries ensures the best taste and means you can make this year-round without sacrificing flavor.

If you prefer to use fresh berries, clean them well before cooking down and cooling the same way.
Granulated Sugar – Raspberries are naturally a bit tart, so simmering them with sugar will help sweeten them up! It also helps the syrup thicken a bit so it’s not too watery.
Lemon Juice – Just a touch for brightness. In a pinch, freshly squeezed lime or orange juice will work too.
Heavy Cream – Keep this in the refrigerator until it’s time to whip. And yes, you must use full-fat heavy cream for this raspberry ice cream recipe… half-and-half won’t cut it!
Sweetened Condensed Milk – The key ingredient in any no churn ice cream. It makes the texture extra smooth and velvety.
Vanilla Extract – Quality makes a big difference in flavor, so skip the imitation stuff.

How to Make Raspberry and Cream Ice Cream

There are a couple of different components to this recipe that you’ll have to make from scratch, but neither of them takes too long.

Start by simmering the frozen raspberries with sugar and lemon juice in a saucepan on the stove. You’ll need to stir the entire time, until the berries have fully thawed and start to break apart.

Once you’ve got a thick syrup, turn off the heat and allow the mixture to cool to room temperature so it doesn’t melt the ice cream base.

The next step is whipping the heavy cream. Chill your mixing bowl (stainless steel is best) and beaters first for the best volume. Even 5 minutes in the freezer will do the trick!

Whip until stiff peaks form. The easiest way to test this is by lifting the beaters out of the bowl.

There should be tiny “mountain peaks” in the whipped cream, and when you flip the mixer upside down, the cream should remain upright without drooping over.

Gently add the remaining ingredients to the bowl, along with the cooled fruit syrup. Beat again until combined and thickened.

Pour the mixture into a metal loaf pan or ice cream container, then smooth the top with a spatula. Freeze for at least 6 hours or until solid. I usually leave it overnight.

Prep Ahead

Make berry syrup
Chill mixing bowl and beaters

Over the years of testing and re-testing recipes (and let’s be honest, making more no-churn ice cream than most people will in a lifetime), I’ve learned exactly what makes a freezer dessert you’ll want to make again and again.

First, the berries need to be cooked down. That concentrates the flavor and keeps your ice cream from turning into a rock-solid fruit block.

Second, whipping the cream until it just hits those firm peaks (but not past) is the difference between fluffy and flat. And yes… your heavy cream really does need to be cold-cold.

Not “oh, I took this out a few minutes ago” cold.

Room temp cream cheese? Essential. Sweetened condensed milk? Game changer.

Chilling the loaf pan? Worth it. Even after all these years, it still amazes me how a few small steps can completely change a recipe’s texture and scoopability.

And finally, straining the puree if you’re not a fan of seeds. That’s one of those little moves that turns a great ice cream into a go-to summer treat for everyone.

Donna’s Pro Tips

Strain the raspberry puree to eliminate seeds if you prefer a smoother texture.
Do not overwhip the cream after adding the condensed milk or raspberry puree. Beat just until thickened.
Chill the loaf pan before filling for a quicker freeze.
Use a warm scoop to serve easily after removing the ice cream from the freezer.
Want a layered look? Reserve a little raspberry puree and swirl it into the top of the pan before freezing.

Toppings and Flavor Variations

During the summer, I like to add a few fresh berries to my bowl, especially if we go berry picking.

And if I’ve just made a batch of lemon curd, I might add a drizzle of that on top… or swirl it right in.

There are a few more ways to make this raspberry ice cream recipe your own, so try a different version each time you make it!

Lemon Raspberry Ice Cream: Replace the vanilla extract with 1 teaspoon lemon extract.
Raspberry Chocolate Ice Cream: Stir in ½ cup mini chocolate chips before freezing.
Nutty Raspberry Ice Cream: Add ¼ cup toasted almonds or pecans.
Raspberry Swirl Ice Cream: Swirl the raspberry puree into the ice cream base (instead of fully mixing it in) for a marbled look.

Storing No Churn Raspberry Ice Cream

This raspberry and cream ice cream will keep for up to 2 months in the freezer, which means you can make it ahead of time too!

Store it in a well-sealed container to prevent ice crystals, and keep it in the coldest part of your freezer (usually towards the back).

Before serving, let the frozen dessert soften on the counter for a few minutes so it’s easier to scoop.

Raspberry Ice Cream Recipe FAQ

How can I make the raspberry flavor stronger?

The simplest way is to make a slightly larger batch of the raspberry syrup but reduce it down more to concentrate the flavor. Sometimes, a pinch of salt can help too.

You can also mix or swirl some seedless raspberry jam into the ice cream base for more depth.

Can I use different berries?

You’re welcome to use a frozen mixed berries blend in place of just the raspberries.

But if you’re wanting a completely different flavor, try my no churn strawberry and blueberry ice cream recipes instead.

How do you know when homemade ice cream is ready?

The toothpick test works just as well on frozen treats as it does baked ones! Insert it into the very center and pull it back out.

If it’s clean, the treat is ready to scoop. If it’s still wet, freeze for a couple more hours and try again.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cake Ice Cream Recipes

No Churn Triple Berry Cobbler Ice Cream Recipe

Easy Homemade No Churn Blueberry Ice Cream Recipe

No Churn Peach Ice Cream (2-Ingredient Recipe) + Video

Birthday Cake Ice Cream

👉 Snag your copy today and bring the heat to your summer table!

Buy the Ebook Now

Easy Raspberry Ice Cream (No Churn!)

No-churn Raspberry Ice Cream is creamy, fruity, and incredibly refreshing. Plus, you can make it any time of year with frozen berries!

Course Dessert

Cuisine American

Method Mixed

Prep Time 15

freezer time 6

Total Time 6 15

Servings

Calories 569cal

Author Donna Elick

Ingredients

2 cups frozen raspberries
1/2 cup granulated sugar
1 teaspoon lemon juice
2 cups heavy cream
14 ounce can sweetened condensed milk
1 teaspoon pure vanilla extract

Instructions

Cook the Raspberries: In a saucepan over medium-low heat, combine 2 cups frozen raspberries, 1/2 cup granulated sugar, and 1 teaspoon lemon juice. Stir constantly until raspberries are fully melted and begin to separate. Remove from heat and cool completely.
Whip the Cream: In a large mixing bowl, use a handheld mixer to beat 2 cups heavy cream until firm peaks form.
Combine the Ingredients: Add the cooled raspberry mixture, 14 ounce can sweetened condensed milk, and 1 teaspoon pure vanilla extract to the whipped cream. Beat until the mixture thickens again, though it will not be as stiff as before.
Freeze the Ice Cream: Pour the mixture into a 9 x 5-inch loaf pan. Cover and freeze for at least 6 hours or until completely frozen.
Serve: Let the ice cream sit at room temperature for 5 to 10 minutes before scooping. Enjoy!

Notes

Make-Ahead Tips: This ice cream can be made up to 2 months in advance and kept frozen in an airtight container.

Storage: Store in the freezer, tightly covered, for up to 2 months.

Customization Ideas: Add mini chocolate chips, a swirl of lemon curd, or top with fresh berries before serving.

Texture Tip: If you dislike raspberry seeds, strain the raspberry mixture after cooking and only add the liquid to the whipped cream.

Nutrition

Originally published August 2025

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Raspberry Mini Cheesecake Recipe

Donna Elick — Sun, 13 Jul 2025 22:05:00 +0000

There’s no way to describe this Mini Cheesecake Recipe other than drool-worthy!! That bit of tanginess in the filling paired with the sweet-sour flavor of the berry sauce and a dab of sweet whipped cream… It has my mouth watering just thinking about it! Plus, these mini cheesecake bites with raspberry sauce are absolutely adorable to boot!

Who says that you can’t make your very own tiny cheesecake with creamy cheesecake filling? If you want to sit and eat an entire cheesecake, this is about to be your new favorite dessert.

And the best part? You can add any and all of your favorite toppings and enjoy every bite.

I love to top with fresh raspberries, but you could also top with cherries and cherry pie filling, chocolate ganache, fresh fruit, or even go topping free and just enjoy the classic cheesecake taste.

The first time you make this sweet treat, follow the recipe card below! You can’t go wrong with the easy steps!

Mini Cheesecake Recipe

Anyone can make my mini cheesecake recipe — I mean it!

I have all of the best tips worked right into it: straining the sauce for silky smoothness, a simple crust with only 3 ingredients, and a filling whisked at low speed to avoid any cracks or bubbles in the cake.

See? I’ve thought of everything — because I want everyone to love these scrumptious mini raspberry cheesecakes as much as I do!! I know cheesecakes can be tricky.

That’s why I have recipes for all kinds of bakers and snackers: a lemon cake for those without a sweet tooth, a no-fuss crockpot recipe, and a cheesecakey ice cream for when you’re not feeling like cake at all!

Ingredient Notes and Substitutions

Raspberries – Feel free to use frozen berries to make the sauce! Just let them thaw first.
Fruit Nectar – This is like a thick, sort of acidic, and extra sweet fruit juice. Almost any flavor works: peach, mango, pineapple, etc.
Graham Crackers – Want to use other graham cracker flavors for the crusts? Go for it! A chocolate crust would be ridiculously tasty with the raspberry flavoring, that’s for sure.
Cream Cheese – Unfortunately, I can’t really recommend low-fat cream cheese for my mini cheesecake recipe.

Since these cakes are being baked, we’re going to avoid ingredients that have too much moisture, and that includes low-fat cream cheese.
Lemon – You’ll need 2 teaspoons of lemon zest and 3 tablespoons of lemon juice. One large lemon should do it, or two medium-sized ones.

An orange is a good substitute for lemon in this mini raspberry cheesecake recipe!

Tips and Tricks for Making Perfect Mini Cheesecake Bites

Don’t have a food processor for your graham cracker crust?

Break the crackers apart, toss them in a freezer bag, and crush them up by hand!

I’ve found that a rolling pin or meat mallet is best for this trick.

Use room-temperature eggs and cream cheese.

It’s easiest to combine ingredients that are all the same temperature. Plus, you’re less likely to have a lumpy, bumpy filling than if the ingredients are all different temperatures.

So, let the eggs and cream cheese come to room temperature before you get started.

Eggs take 30 minutes to reach room temperature, and cream cheese takes a whole hour! Speed it up a bit by slicing the blocks into smaller pieces.

A few time-saving (and pre-planning) tricks.

The reduced raspberries can take up to an hour to chill, so try making the sauce well beforehand.

That way, you’re not waiting around for it to cool before starting this mini cheesecake bites recipe.

Same deal for the crusts — you can make those the day before.

Or, use premade mini graham cracker crusts from the grocery store to save the 20 minutes or so it takes to make them from scratch.

While I do swear by my homemade graham cracker crust, and use it for so many different desserts, I understand that sometimes we just need to save time!

Prep Ahead

Bake graham cracker crusts
Make raspberry topping, then chill
Bring eggs and cream cheese to room temp

Kitchen Tools You Will Need

Food Processor or Rolling Pin for pulverizing graham crackers for the crust.
Muffin Pan – Silicone is a great non-stick option, but a standard metal pan helps small cakes to brown evenly all the way around.
Stand Mixer or large mixing bowl with Hand Mixer for whipping up your mini raspberry cheesecake filling.

Serving Suggestions

Once you’ve topped your cheesecakes with raspberry sauce, let them chill for an hour to finish setting.

Then, pop a fresh raspberry on top of each one just before serving. A tiny sprig of mint would make them look extra fancy.

Dress up this mini cheesecake bites recipe even more with a dollop of whipped cream or a drizzle of chocolate.

These are perfect for dessert buffets with other mini desserts: cream puffs, individual trifles, cake pops, and boozy rum balls are a few ideas to get you started!

Mini Cheesecake Bites Recipe FAQ

What makes New York cheesecake different than regular cheesecake?

New York style includes a lot of cream cheese and heavy cream. It’s super dense and tangy!

Alternatively, your average cheesecakes are fluffier and sweeter. My moist yet fluffy mini cheesecake bites are the perfect example! Creamy, but not too heavy.

How can you tell when mini cheesecakes are done?

After 20 minutes, give the pan a bit of a wiggle. The centers will still jiggle, but once the edges are set, then the cakes should be removed from the oven.

If you wait for the whole cake to firm up, it’ll be overcooked!

What is the difference between baked and no bake cheesecake?

No-bake cheesecakes don’t rely on eggs to firm up. Instead of baking, they set while they sit in the refrigerator.

In the end, these fridge cakes taste more mousse-like and are a lot lighter in texture.

Mine is a baked mini cheesecake recipe. With the addition of eggs and a short stay in the oven, our cakes become wonderfully dense yet fluffy and are more custard-like.

Storing and Freezing Mini Raspberry Cheesecake

Raspberry cheesecake will last for up to 4 days in the fridge. Keep well covered and don’t let them come to room temperature if you plan on saving them!

These mini raspberry cheesecakes also freeze extraordinarily well for up to two months! They’re already individually-portioned-sized.

Again, just cover really well with a few layers of plastic wrap and let them thaw before serving.

Enjoy!

With love, from our simple kitchen to yours.

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Other Cheesecake Recipes

Lemon Cheesecake

Crock Pot Cheesecake

Caramel Apple Crisp Cheesecake

Cheesecake Factory Key Lime Cheesecake

Raspberry Mini Cheesecake Recipe

There’s no way to describe this Mini Cheesecake Recipe other than drool-worthy!! It has my mouth watering just thinking about it!

Course Dessert

Cuisine American

Method Oven

Prep Time 30

Cook Time 24

chill time 1 30

Total Time 2 24

Servings mini cheesecakes

Calories 330cal

Author Donna Elick

Equipment

Ingredients

Raspberry Sauce Topping

2 cups fresh raspberries plus extra fresh berries to decorate
1/2 cup granulated Sugar
5 tablespoons Fruit Nectar
1/4 cup water optional
1 tablespoon Cornstarch optional

Graham Cracker Crust

1 package graham crackers 9 full sheets
2 tablespoons granulated sugar
3 tablespoons unsalted butter melted

Cheesecake Filling

2 8-ounce packages cream cheese (room temperature)
1 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
2 large eggs room temperature
1 large lemon 2 teaspoons lemon zest and 3 tablespoons lemon juice

Instructions

Raspberry sauce topping

Prepare the Raspberry Sauce Topping: Combine the raspberries, sugar and fruit nectar in a small saucepan. Bring to simmer on medium heat, and cook for 10 minutes, stirring often and crushing the berries with a large fork or potato masher. Cook the mixture down until it has thickened.
Strain the thickened raspberry sauce through a wire sieve into a bowl, pressing the pulp with the back of a spoon. Discard solids and chill the sauce.

For the crust

Preheat the oven to 350°F. Line a jumbo muffin pan with 6 liners, or a cupcake pan with 12 liners.
Add the graham crackers and sugar to the bowl of a food processor. Pulse the graham crackers to crumbs. Pour the melted butter through the spout and continue to pulse until combined.
Press an even amount of graham cracker crust into the bottom of each muffin or cupcake liner. Press down the crusts firmly, using a small glass, or the backside of a small measuring cup.
Bake for 8 minutes. Set aside.

For the cheesecake filling

In a mixing bowl, combine the room temperature cream cheese and sugar. Beat with an electric mixer at low speed until smooth and creamy.
Add the flour, vanilla extract, eggs, lemon juice, and lemon zest. Beat at low speed, scraping the bowl, until combined.
Divide the cheesecake filling evenly among the liners, and place in the oven. Bake mini cheesecakes for approx. 20-24 minutes. The centers will still jiggle a little but the edges should be set.
Cupcake size may require less baking time, so start checking them around 18 minutes.
Remove from the oven and let cool at room temperature for 20 minutes, then transfer to the fridge and chill for an hour. The centers will sink in a little, but it’s okay, because the Raspberry sauce will fill the depressions.
When the mini cheesecakes have cooled, divide the Raspberry Sauce Topping evenly onto each of the mini cheesecakes. Chill for an hour.
Garnish with fresh Raspberries, or whipped cream. Enjoy!

Notes

You can use frozen raspberries in this recipe.

You can crush graham crackers in a plastic bag if you don’t have a food processor. Than pour them into a bowl, add sugar and butter and stir until completely combined.

Nutrition

Originally published July 2023, updated and republished July 2025

The post Raspberry Mini Cheesecake Recipe appeared first on The Slow Roasted Italian.

Raspberry Cookies with White Chocolate Chips Recipe

Donna Elick — Thu, 26 Jun 2025 22:00:00 +0000

Raspberry Cookies are fresh, tender, and totally delicious! With dots of sweet and sour raspberries, bites of rich chocolate, and just the right combination of ingredients, these white chocolate raspberry cookies are marvelously moist and chewy. And they only take 25 minutes to make!!

Using fresh raspberries is what makes this the perfect cookie! Fruity cookies are the most delicious cookies to make during the summer months, and the addition of the tart raspberries really is the best.

The crisp edges paired with the soft center of this delicious cookie come together perfectly in the most delicious way.

Even if you only make these once, they’re soon going to be some of your favorite cookies to make. Any raspberry lover will agree that you’ll be wanting a second batch right after finishing the first.

I also think that you could make these for the holiday season or Valentine’s Day, but I really love to whip them up when the juicy raspberries are fresh and ripe. They add so much raspberry flavor in every bite!

For the best results, follow the detailed instructions on the printable recipe card below. You’ll be obsessed over the flavor of these raspberry chocolate chip cookies!

Raspberry Cookies

Tangy fruit and sweet chocolate — a match made in heaven any day of the week, any time of the year!

Those little pockets of melty chips are always a welcome little treat when you bite down.

And if you have guests who don’t love sweets so much, then you could always leave the chocolate out for purely raspberry cookies! This raspberry cookie recipe really is quite versatile!

It’s no secret that I love, love, love cookie recipes! From chewy cookies to a classic chocolate chip cookie, I love them all.

And this recipe makes some of the best soft cookies out there – trust me, you’re going to love the extra sweetness that ripe raspberries bring!

Or, if strawberry is more your style, my Neapolitan Cookies are like the perfect ice cream of your childhood in cookie form!

My raspberry white chocolate cookies are only a little white chocolatey — this recipe has a lot more of it to go around.

And my cranberry cookie recipe has some, too!

Ingredient Notes and Substitutions

Light Brown Sugar – Brown sugar guarantees super soft, chewy white chocolate raspberry cookies – or any cookie! Regular white sugar will, of course, work just as well, as will regular brown sugar.
Baking Soda – If necessary, baking powder can be used as a substitute.

But you’ll need to use three times as much, so it’ll dry out the batter a bit more than we want. Avoid it if at all possible.
Lemon Juice – Lemon lovers that want a stronger lemon flavor should try adding some lemon zest (just get it from the same lemon) or lemon extract.

Avoid adding extra lemon juice as it will water down the batter.
Raspberries – Fresh and firm raspberries are recommended! Try freezing the fruit for just a little bit to help get a cleaner chop without releasing all of the juice.
White Chocolate Chips – Not necessary, but very tasty! I find that the texture of the raspberry cookies is more pleasant with this addition. Dark chocolate is also great!

How to Bake Scrumptious Raspberry White Chocolate Cookies

No frozen fruit, please!

Unfortunately I can’t recommend using frozen berries in my recipe for raspberry cookies.

As the frozen raspberries thaw, they’ll make the batter more runny and turn the batter pink — which could be cute, sure, but not quite what we’re going for!

The berries will also break apart more easily so you won’t get a pop of fruit in each bite. Fresh berries only!

Pro tips for beautiful batter:

In addition to not using frozen fruit, don’t use mushy fruit either! The color will bleed throughout the batter and change the color throughout.

Also, be very careful not to overmix the batter so that the juices don’t release and mix. Once again, this will turn the batter pink.

Mix and match flavors.

Lemon is my favorite pairing with raspberries! In frozen and baked desserts alike, this sweet and sour duo is a summery must.

Some other fruity flavors that meld well with raspberries include apricot, blueberry, peach, and orange.

Add essences of these fruits via extracts, nectars, and zest — or to replace half of the chopped raspberries in the batter.

Mint is a great match, too!

And considering the coloring of these red dotted raspberry white chocolate cookies, adding some minty flair would make these a marvelous holiday dessert!

Storing and Freezing White Chocolate Raspberry Cookies

Fresh raspberry cookies are not good for baking ahead of time — with the addition of fresh fruit, they only last for two days or so before becoming unappetizingly soft.

To help them last longer, store white chocolate raspberry cookies in an airtight container in the freezer for up to a month.

If you really want to make these ahead of time, then try using freeze-dried raspberries!

Then they’ll last as long as your average sugar cookie at room temperature.

Kitchen Tools You Will Need

Cookie Scoops – A cookie scoop is great for meatballs, cookies, ice cream, and portioning out leftovers. I’ve had this set for years and use them all the time. You can get different sizes to make different sized cookie dough balls.
Baking Sheets lined with parchment paper – Used for anything from a fresh cookie batch to roasting, a good baking pan will last for years.
Large Bowl – This one is my go-to and a must for mixing the dry ingredients and the wet ingredients to make the cookie dough.

The parchment-lined baking sheet is the only thing that keeps cookies from sticking, and also keeps you from having a big mess to wash after these raspberry lemonade cookies are done baking!

Raspberry Cookies FAQ

Why did my raspberry cookies turn blue?

It’s really interesting! This usually only happens if you have a very pink batter as a result of using frozen or mushy fruit.

If a pink batter is baked on a sheet prepared with aluminum foil, the acid in the fruit reacts with the aluminum to turn the batter blue. It tastes the same — it just looks strange!

Do raspberry cookies need to be refrigerated?

No, they don’t need to. The fruit should be baked properly into the batter and not be of concern at room temperature.

There also isn’t any milk or cream in the raspberry cookies batter, meaning they are safe on the counter!

What makes a cookie moist and chewy?

First off is using brown sugar instead of white sugar. This moist, molasses-flavored sugar will sweeten just as well as regular sugar but makes cookies much more tender.

Additionally, you can use two egg yolks rather than one whole egg to introduce more fat to the batter, which will also make the cookie more moist and chewy.

Finally, baking for slightly less time makes it less likely your desserts will dry out and harden as they cool.

Enjoy!
With love, from our simple kitchen to yours.

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Crispy Chocolate Cake Mix Cookies

No Bake Avalanche Cookies

Triple Chocolate Chip Cookies

Toffee Caramel Cookies

Raspberry Cookies with White Chocolate Chips Recipe

My recipe for Raspberry Cookies features lemon, berries, and chocolate! Bake these colorful raspberry white chocolate cookies in 30 minutes!

Course Dessert

Cuisine American

Method Oven

Prep Time 10

Cook Time 15

Total Time 25

Servings cookies

Calories 147cal

Author Donna Elick

Equipment

Ingredients

1/2 cup butter melted
1/2 cup white sugar
1/4 cup light brown sugar
2 tablespoon lemon juice
1 teaspoon vanilla extract
1 large egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup white chocolate chips
3/4 cup fresh raspberries chopped

Instructions

Preheat oven to 350 degrees. Stir the melted butter and sugars together in a large mixing bowl.
Add the lemon juice, vanilla extract, and egg, and mix until well combined.
Mix the flour, baking soda, and salt in a separate bowl. Slowly add the dry ingredients to the wet ingredients until just combined.
Fold in the white chocolate chips.
Fold in the chopped raspberries, being careful not to overmix.
Scoop the dough out using a standard cookie scoop, and drop the cookies on a prepared baking sheet at least 2 inches apart. Bake in the preheated oven for 14-15 minutes, until just beginning to brown on the bottoms.

Notes

Use fresh, firm raspberries for the best results! Mushy raspberries will work fine but may bleed the red color through the cookies.

Be careful not to overmix the raspberries, it will make the batter pink.

Because the fresh raspberries are so moist, these cookies only last 1-2 days in an airtight container before becoming very soft. Store in an airtight container at room temperature for only a day or two, or freeze in an airtight container for up to a month.

Use freeze-dried raspberries if you need to make these more than a day ahead of time.

Frozen raspberries will not work in this recipe, even when thawed. I found they turned the batter pink, and that it ended up turning a blueish color after baking.

White chocolate chips are optional but add a lot of texture and flavor!

Nutrition

Originally published August 2023, updated and republished June 2025

The post Raspberry Cookies with White Chocolate Chips Recipe appeared first on The Slow Roasted Italian.

Raspberry Swirl Cheesecake (Easy No Bake Recipe)

Donna Elick — Tue, 17 Jun 2025 10:05:00 +0000

Fresh and sweet, this Raspberry Cheesecake satisfies just about every craving imaginable. Fruity? Check! Tangy? Check! Creamy? It takes creamy to the extreme! Take the plunge and prepare this no-bake, unmistakably delicious raspberry swirl cheesecake recipe today!

Are you looking for a way to use up those fresh raspberries? You have to try this creamy cheesecake recipe! I’m pretty much obsessed with the creamy filling, and every bite has the best flavor of raspberry.

It’s the best no bake raspberry cheesecake – loaded with flavor. Why save something this yummy for a special occasion? Today is the day to make this sweet treat!

Not only is it a beautiful dessert, but it’s one of those easy cheesecakes that will have you scratching your head about why you’ve never made it before.

This great cheesecake is my favorite recipe to make during the summer months of the year!

Make a cheesecake with a swirl of chocolate instead with our Rich Chocolate Swirl Cheesecake Recipe!

Raspberry Cheesecake

Sometimes the last thing I want to do is turn on my oven to make dessert. That’s why no-bake recipes are so wonderful!

Even better, they are often prepared well in advance — meaning all that’s left to do is serve up a slice!

Raspberry swirl cheesecake is the perfect combination of flavors and textures. Sweet and refreshing after any meal, but perfect with a cup of coffee.

Fruits and cheesecakes are truly a match made in heaven, aren’t they? I love the natural flavor that the fruit brings!

Sweet and tart lemon blueberry cake, a slice with caramel apples, and the fall favorite pumpkin — not really a fruit, but you catch my drift!

This raspberry cheesecake recipe is versatile and ready for any season, any time.

Ingredient Notes & Substitutions

Cream Cheese – Keep it cold, and keep it fatty!

The fat-free options out there aren’t firm enough — and usually have too much moisture — to set as the cake chills.
Raspberries – In the cake, in the sauce, and garnished on top, this raspberry cheesecake recipe is all about those berries!

If using frozen, give them a rinse in cold water. Otherwise, they’re likely to leak juice throughout the batter.

I make sure to use fresh raspberries for the raspberry mixture, and I keep some of the remaining raspberries to put right on top.
Heavy Cream – This is a hard one to substitute. You could use Greek yogurt, mascarpone, or sour cream — though, those are thicker.

Another option is to mix some butter into half and half to get that fat content where it needs to be.
Granulated Sugar – For the fruity sauce! You can easily use any sweetener of choice — even honey or a fruit juice.

If you don’t want to have the classic graham cracker crust, you can always use something different like crushed cookies.

Raspberry Swirl Cheesecake Recipe Tips & Tricks

Keep the ingredients chilled (except for the butter).

As a no-bake recipe, a big part of making raspberry cheesecake is keeping things cool.

Other than the butter (which will be melted), it’s important to keep them in the fridge…

… or maybe even the freezer!

As far as the berries go, you’ll have an easier time folding them into the filling without crushing, spreading juice, and turning the batter pink if the berries are a bit frozen.

Removing cake from a frozen pan with ease.

Sometimes the hardest part of baking is the end! To cross that finish line and keep the form of your cake, definitely use a springboard pan.

Another tip is to take a sharp knife and run it around the inside edge of the pan to help separate the dessert from the pan.

Don’t want a raspberry swirl cheesecake? Serve it on the side!

Have picky guests? You don’t need to incorporate the berry throughout your raspberry cheesecake!

Instead, you can serve the sauce on the side or even spoon it over just a few slices as your guests desire.

Storing and Freezing Raspberry Swirl Cheesecake

So how long does raspberry cheesecake last in the fridge? Like most cheesecakes, leftover cheesecake will keep for up to 4 days.

It gradually starts to become mushy, droop, and lose its flavor. Try to eat it quickly! Be sure to store it in an airtight container!

You could also slice and freeze individual portions for up to two months!

I always recommend this method so that you can thaw one portion at a time — and so you’re not constantly thawing and re-freezing a huge cake.

Freezing it in individual slices is an easy way to make sure that you don’t have to thaw more than just one serving.

Kitchen Tools You Will Need

Springform Pan – A spring form pan basically required for cheesecake. The ring sides pop off and make removing the cake easy and clean. (the sides of the cake pan are a must to get that cheesecake shape)
Stand mixer or a large bowl with hand mixer for whipping up your cheesecake filling. It needs that paddle attachment to make no bake cheesecake recipes like this nice and creamy before pouring the mixture into the cheesecake pan.
Medium Saucepan – Heats evenly and is easy to clean too.
Aluminum foil – To cover the cheesecake once you put it into the fridge.

Raspberry Cheesecake Recipe FAQ

Is cheesecake better with ricotta or cream cheese?

I’m all about the cream cheese for the cheesecake batter!

Ricotta is best in desserts like cookies, in my opinion. It’s great for adding moisture and giving sweets a dense, cake-like texture.

In cheesecakes, however, ricotta leads to a less creamy and almost watery, grainy texture.

What makes New York cheesecake different than regular cheesecake?

New York cheesecakes are very dense, super rich, and loaded with both cream cheese and heavy cream for the epitome of creamy cake! Sometimes it’ll contain sour cream, too, for a mouthwatering tangy taste.

It’s also the cake you’ll often see with a gorgeous, golden crust — if it’s baked, that is.

What is the difference between baked and normal cheesecake?

Baked cakes are more, well, cake-like. The filling becomes firm and solid as it heats up, and it won’t droop as it sits at room temperature. They usually contain eggs, too.

No-bake versions, like this raspberry swirl cheesecake recipe, stay silky and smooth. You’ll get a lighter, fluffier spoonful — more like eating a mousse!

Can I use other ingredients in this no bake cheesecake?

You bet. You can change up the graham cracker crust by using crushed Oreo cookies instead of graham crackers. For the best results, just use a rolling pin or a food processor to break them up into fine crumbs. Everyone loves an Oreo cookie crust!

You can also melt and drizzle white chocolate chips on top of the cheesecake to turn this into a white chocolate raspberry cheesecake. You could do this with dark chocolate as well.

Another option is to use frozen berries and add a little bit of lemon zest or lemon juice. Get out as much juice as possible before adding to the mixture so it isn’t watery.

This perfect dessert could also be topped with homemade whipped cream for a fun pop of flavor. The biggest thing to remember is that new recipes have some wiggle room, but don’t stray too far from the recipe card. Enjoy the easy raspberry cheesecake as it is written, and then try out other fun flavors.

Enjoy!
With love, from our simple kitchen to yours.

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Other No Bake Dessert Recipes

Lemon Blueberry Cheesecake (No Bake)

Chocolate Lasagna

Reese’s Peanut Butter Pie (No Bake)

No Bake Oreo Cheesecake

Raspberry Swirl Cheesecake (Easy No Bake Recipe)

Fresh and sweet, this Raspberry Cheesecake satisfies just about every craving imaginable. Fruity? Check! Tangy? Check!

Course Dessert

Cuisine American

Method No Bake, Stovetop

Prep Time 40

Cook Time 9

chill time 6

Total Time 6 49

Servings slices

Calories 533cal

Author Donna Elick

Equipment

Ingredients

For the cheesecake

2 1/2 cups graham cracker crumbs *See notes
1/2 cup salted butter melted
3 1/3 cups cream cheese cold
1 1/4 cups powdered sugar
1 1/2 teaspoons vanilla extract
1 1/4 cups heavy cream cold
2 cups fresh raspberries
For the raspberry sauce-
2 cups fresh raspberries
2 tablespoons granulated sugar
1/3 cup water
1 tablespoon cornstarch

To decorate (optional)

extra fresh raspberries

Instructions

Make the cheesecake

Mix together the graham cracker crumbs and melted butter in a bowl until the mixture resembles wet sand. Add to the base of an 8” springform baking pan, pushing the mixture down into a compact even layer with the back of a spoon. Place this in the fridge to chill for at least 30 minutes whilst you make the filling.
Add the cream cheese, powdered sugar and vanilla extract to the bowl of an electric stand mixer. Beat with the paddle attachment on a medium speed until combined.
Pour in the cream and switch to the whisk attachment. Beat on a medium speed until the mixture is thick and holding its shape.
Add the raspberries and gently fold through with a wooden spoon.
Spoon the mixture on top of the chilled cheesecake base and spread out in an even layer. Gently tap the pan down on the counter top to help get rid of any bubbles that may be in the mixture.

Make the raspberry sauce

Add all ingredients to a saucepan and place on a medium heat. Stir to dissolve the sugar.
Bring to a boil then bubble for 5 minutes until thickened.
Push the mixture through a strainer to remove the seeds.
Dollop spoonfuls of the sauce all over the top of the cheesecake in the pan. Use a cocktail stick or skewer to swirl the sauce in figure of eight motions to create the raspberry swirl topping. Reserve any leftover sauce to serve with the cheesecake.
Chill the cheesecake in the fridge for at least 6 hours or preferably overnight.

Remove the cheesecake from the pan

To remove the cheesecake from the pan, first run a sharp knife all around the inside edge of the pan to loosen the sides of the cheesecake.
Unclip the springform pan and gently lift it away. Use a cake lifter or two spatulas to lift the cheesecake from the base of the pan and transfer to your serving plate of choice.
Decorate the top with some extra fresh raspberries if desired. Slice and serve with any leftover sauce.

Notes

This cheesecake should be stored in the fridge in an airtight container and will keep well for up to 4 days.

2 sleeves of graham crackers will make 3 cups of crumbs, in case you are making your own crumbs.

Nutrition

Originally published October 2023, updated and republished June 2025

The post Raspberry Swirl Cheesecake (Easy No Bake Recipe) appeared first on The Slow Roasted Italian.

Raspberry Cupcakes Recipe with Buttercream Frosting

Donna Elick — Mon, 16 Jun 2025 22:05:00 +0000

My Raspberry Cupcakes are so fun and colorful — but the flavor is all berry! With just a dash of peach nectar to bring out the natural sweetness of the berries, my recipe for raspberry sauce is swirled right into a simple batter for a marvelous mix of raspberry and very raspberry. Be sure to bookmark this recipe for whenever your fruity cravings kick in!

I love using fresh raspberries in this simple cupcake recipe! It’s the perfect way to get that delicious raspberry flavor in every single bite.

New recipes like this are perfect for baby showers, valentine’s day, or the perfect solution for when you are craving cupcake recipes that just won’t let you down.

Adding that fresh raspberry flavor gives this delicious treat literally the best flavor – and makes me crave these simple cupcakes all the time!

If you’re a cupcake fan, great recipes like this are a must for you to make!

Follow the simple steps on the recipe card below to get started!

Raspberry Cupcakes

There are two reasons why these cakes come out so decadent and certifiably delicious: the yogurt in the batter, and sweetened, reduced raspberries swirled all throughout!

The buttercream frosting is just a little bit of showing off… It’s tangy, it’s rich, and it ties the whole dessert together!

I have a theory that raspberries go with basically everything. Hot chocolate, lemonade, oranges… I haven’t met a recipe with raspberries that I haven’t loved!

Are you finding yourself in a real summer baking kick? Me too! Try my lime-tastic margarita and strawberry brownie cupcakes next.

Ingredient Notes & Substitutions

Raspberries – Ripe raspberries are just a little soft, pleasantly plump, and a rich, deep color.

Did you know that raspberries don’t continue to ripen after they’re picked? It’s a really fun family activity to go and pick them at a nearby farm!
Peach Nectar – The purpose of the nectar is to add brightness, sweetness, and acidity. You’re free to use other fruity nectars if you want to.
Raspberry Yogurt – This adds moisture and more berry flavor to the raspberry cupcakes batter. You’re free to try other fruit-flavored yogurts: peach, blueberry, strawberry, etc.
Raspberry Extract – I use a bit of extract to add berry flavoring to the buttercream! Otherwise, you can leave it out for a purely vanilla frosting.
Half & Half – Both regular milk and heavy cream can be used as substitutes in the buttercream.

Milk will make the frosting thinner and lighter, while heavy cream will make it thick and rich.

Don’t forget that you can easily add lemon zest or a tad bit of lemon juice to this recipe! Mix it into the wet ingredients or dry ingredients to add a burst of lemon flavoring to the cupcake batter.

Adding fresh lemon juice really adds a pop of flavor to this easy recipe.

Lemon cupcakes with a hint of raspberry or even lemon raspberry frosting sound crazy good for the summer months!

I’d pile that high on the top of the cupcakes! (or even eat unfrosted cupcakes with those two flavors!)

How to Master My Recipe for Raspberry Sauce

You can use fresh raspberries or frozen berries.

But here’s the thing — you should thaw any frozen fruit before you try to make a sauce with it!

Otherwise, it will release a whole ton of water as it melts in the pan. That’ll make the process take longer and can mess with the other ingredient measurements.

Wait for the sauce to really thicken and chill before using.

The reduction needs to simmer for at least 10 minutes to really thicken into a luscious sauce. Wait until the mixture is reduced by half to strain it.

Afterward, the sauce needs about 45 minutes in the fridge to cool, so make sure you’re giving yourself enough time if you’re making these raspberry cupcakes on a deadline!

That being said, you can easily make the sauce the day before — it keeps really well in the fridge.

Try it with other fruit!

My recipe for raspberry sauce is very versatile! Most any fruit can be cooked down and sugared-up to make a ridiculously delicious reduction like this one.

So while I really recommend you go with raspberries for my raspberry cupcakes, you can use this technique again and again with seasonal produce.

You can also add some lemon flavor to turn these into lemon raspberry cupcakes in a fun treat. Lemon and raspberry creates the perfect balance

Storing Leftover Raspberry Cupcakes

Because of the buttercream frosting, raspberry cupcakes need to be refrigerated. They’re best eaten within 4 days.

You can extend their lifespan by not frosting the cakes you don’t plan on eating within that timespan – the frosting lasts up to a week in the fridge.

The baked cupcakes can also be frozen for up to 3 months unfrosted. Thaw, frost, and enjoy later on!

Kitchen Tools You Will Need

Cupcake Liners are always helpful when you’re making cupcakes at home!
Electric mixer – Use a handheld or stand mixer to make the batter and buttercream.
Muffin Pan – Silicone is a great non-stick option, but a standard metal pan helps muffins and cupcakes to brown evenly all the way around.
Plastic Wrap is my secret weapon for piping multicolored icing!

Raspberry Cupcakes Recipe FAQ

What is the secret to super moist cupcakes?

The secret to a moist cupcake is adding dairy to the batter. It’s as simple as that!

I use yogurt here, but you can also use mayonnaise or sour cream. I’ve had success with both!

How do you fill cupcakes?

This raspberry cupcakes recipe doesn’t include a filling, but there’s no reason why you can’t double my recipe for raspberry sauce to use inside as well! Raspberry jam or raspberry preserves would be perfect inside cupcakes, or you could fill with chocolate to turn this recipe into chocolate raspberry cupcakes as well. Fill with some white chocolate chips and you’ve quite a tasty treat!

I have a more thorough walkthrough in some of my filled cupcakes recipes, but basically, you’ll need to use a cupcake corer to remove the center of each treat and spoon in the sauce.

Frost and decorate as normal, and you’ll have a perfect filled cupcake ready for snacking!

Why is my buttercream runny?

It’s possible that some of your ingredients were too warm. Did the butter get too melty? Was the half & half too warm?

Try fixing your runny frosting by chilling it in the fridge for 20 to 30 minutes until it starts to harden. You can also thicken it by adding extra powdered sugar, but that makes it very, very sweet.

Can I use frozen raspberries for this cupcake recipe?

You can, but be careful. If you don’t get out the excess moisture and juice from frozen fruit, it will cause moisture to build up in the middle of the cupcakes and the paper liners, causing soggy cupcakes. For the best results, fresh raspberries are best.

Enjoy!
With love, from our simple kitchen to yours.

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Other Raspberry Recipes

Raspberry Lemonade Pound Cake

Simple Berry Salad

Summer Berry Cheesecake Salad

Summer Fruit Salad

Raspberry Cupcakes Recipe with Buttercream Frosting

My Raspberry Cupcakes are so fun and colorful — but the flavor is all berry! Try my go-to recipe for raspberry sauce with these goodies!

Course Dessert

Cuisine American

Method Oven

Prep Time 20

Cook Time 30

chill time 30

Total Time 1 20

Servings

Calories 605cal

Author Donna Elick

Equipment

Ingredients

Raspberry Sauce

1/2 cup granulated sugar
2 cups fresh or frozen raspberries plus 12 extra berries to decorate
5 tablespoons peach nectar

Cupcakes

3/4 cup unsalted butter softened
1 1/2 cups granulated sugar
3 large eggs room temperature
1 cup raspberry yogurt
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Buttercream Frosting

1 cup unsalted butter softened
3 1/2 cups powdered sugar
1 tablespoon half & half
1 teaspoon vanilla extract
1 teaspoon raspberry extract optional, for flavor
5 or 6 tablespoons of the reserved Raspberry Sauce
Freeze-dried Raspberries to decorate optional

Instructions

Preheat the oven to 350°F, and line cupcake pan with cupcake liners.
Prepare the raspberry sauce: combine sugar, raspberries and peach nectar in a small saucepan, over medium low heat. Bring to a simmer, and cook for 10 minutes, stirring often and crushing berries with a large fork. When the mixture has thickened, (reduced by half) proceed to step 3.
Strain the thickened raspberry mixture through a wire sieve into a small bowl, pressing the pulp with the back of a spoon. Discard solids and chill the sauce.
Prepare the cupcakes: Cream together the butter and sugar until light in color and fluffy, in a large bowl with an electric mixer.
Add the eggs, one at a time, mixing each addition and scraping the bowl to ensure everything gets mixed in.
Add the yogurt and vanilla, and blend in. Then add the flour, baking soda, baking powder and salt. Mix at medium speed for 2 minutes, until well combined.
Divide the batter evenly into the cupcake liners, fill each cup 2/3 full.
Add the chilled raspberry sauce to the cupcakes by making a small well in the center of each cupcake, and adding a small amount of the sauce. Then swirl each one with a toothpick or butter knife. Reserve 5 or 6 tablespoons of the raspberry sauce for the frosting.
Bake for 19-24 minutes, until golden or until a toothpick comes out clean (check them at 15 minutes). Transfer to a wire cooling rack to cool. Trim edges if necessary.
Meanwhile prepare the buttercream frosting: In a large mixing bowl beat the butter until smooth and pale (about 2 minutes).
Add the powdered sugar a cup at a time, mixing for a minute each time, and scraping the bowl. Add the half & half, vanilla and raspberry extract, and mix for another minute.
Remove half of the frosting and put it into a separate small bowl. Add the 5 or 6 tablespoons of reserved raspberry sauce to the remaining frosting in the mixer. Mix for two minutes, scraping the bowl.
Place a square sheet of plastic wrap on the counter, and spoon two rows of the white and pink frosting, side by side. Roll the frosting together in the plastic wrap, snip off the end of the plastic wrap to expose one end of the frosting, and place that end down into a frosting bag. Use your favorite piping tip.
Pipe the frosting on top of the cupcakes, in a round motion, forming swirling layers of frosting on the cupcakes. The frosting should come out of the piping tip half white and half pink. Top each with a fresh raspberry, and a sprinkling of freeze-dried raspberries if desired.

Notes

Half and half is an American dairy product. It contains half cream and half milk. You can also substitute all heavy cream or all milk for this recipe. The heavy cream will make it a little thicker and richer, the milk will make it thinner and lighter.

Nutrition

Originally published July 2023, updated and republished June 2025

The post Raspberry Cupcakes Recipe with Buttercream Frosting appeared first on The Slow Roasted Italian.

Lemon Raspberry Bundt Cake

Donna Elick — Sun, 01 Jun 2025 10:00:00 +0000

This Lemon Raspberry Bundt Cake is bursting with loads of citrus and fresh berry flavor! Moist, flavorful, and so fun for parties, my recipe is super easy to follow too. You’re going to want to keep this raspberry lemonade cake in mind for birthdays, anniversaries, backyard get-togethers, or plain old snacking at home!

Lemon Raspberry Bundt Cake

This is quite possibly my favorite cake of all time! Every bit is moist, tender, and absolutely bursting with fresh lemon flavor. It’s essentially a lemon raspberry pound cake baked in a bundt pan!

And, honestly, what’s not to love? Ribbons of lemon zest run throughout, and sweet raspberry bits fill every bite. This is the ultimate option for those of you who prefer fruity desserts over chocolate ones.

My lemon raspberry bundt cake recipe was inspired by my Cherry Limeade Cake — another awesome combination of flavors.

I love the sweet and tart symphony that lemon and raspberries make so much, that you’ll find the two in cocktail, ice pop, and cupcake recipes as well!

Ingredient Notes and Substitutions

Flour – No specialty blends needed. All-purpose flour works best for raspberry lemon bundt cake, but be sure to measure it properly and sift well.
Berries – Fresh raspberries are the way to go!

Frozen berries will turn to mush once thawed, which means they won’t properly distribute throughout the cake.

In a pinch, you could use frozen for the raspberry lemonade cake glaze. Just be sure to drain them first so it doesn’t come out too watery.
Lemon – You will need both freshly squeezed juice and plenty of zest for the cake batter and the glaze for the top.
Unsalted butter – Different brands of butter contain different amounts of salt — which is why I typically prefer to add the salt myself!

If salted sticks are all you have on hand, then omit the additional salt in the batter.

How to Clean Fresh Berries for Raspberry Lemonade Cake

First, you’ll need to wash any dirt and debris from the surface.

Raspberries are particularly delicate, meaning a dip method is better than pounding them with running water.

Mix 3 parts water with 1 part distilled white vinegar in a bowl. Transfer the berries to a colander, picking out any obvious leaves.

Then, dip the strainer into the water and vinegar mixture a few times before draining thoroughly. Don’t let them soak, or they’ll take on the vinegar flavor!

Gently dump the berries onto a paper towel or clean dish towel. Remember to let them dry completely before starting your lemon and raspberry pound cake recipe.

Tips and Tricks to Make Perfect Lemon Raspberry Pound Cake

Bring eggs and butter to room temperature.

I cannot stress enough how important this is to the texture of your lemon raspberry bundt cake! The batter will be lumpy if you skip this step.

Eggs can take up to an hour to warm, though you can speed that up by cracking them into a bowl ahead of time — just keep them well covered.

Butter should be soft enough to indent when you press a finger into it.

Grease the pan well.

Unlike round or rectangle pans, you can’t just slide a knife around the edges when using a bundt cake pan. There are too many crevices!

Cooking spray is the easiest method because it gets into all the nooks and crannies, but butter or cake goop will also do the trick.

Cool before glazing.

Your raspberry lemon bundt cake will soak up all of the icing if you don’t let it cool first.

Just warmer than room temperature is enough heat to help it drip down the edges nicely, but not so much that it melts!

Want an easy clean-up tip? Place a piece of parchment paper (or a baking sheet) under the cooling rack, then drizzle the cake to your heart’s content.

You’ll be able to toss or wash the excess drips, and there won’t be pools of icing all over your cake stand.

Prep Ahead

Bring butter and eggs to room temperature
Wash raspberries
Make glaze

Kitchen Tools You Will Need

Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
Electric Hand Mixer – I’ve had this one in my kitchen forever, and it still works beautifully.
Bundt Pan – I love the elegance of this shape!

Storing Raspberry Lemon Bundt Cake

Leftover lemon and raspberry pound cake will keep well for 1-3 days in an airtight container at room temperature, or for up to 4-5 days in the refrigerator.

Make sure to let the glaze set before covering to prevent sticking!

It also freezes well for about 3 months when stored correctly. Wrap the cake tightly in several layers of plastic wrap and foil and then place in a freezer-safe bag for the best results. Let it thaw in the fridge overnight before serving.

Lemon Raspberry Bundt Cake FAQ

What makes a bundt cake different than regular cake?

The biggest difference is the pan used to bake the dessert. Bundt pans have fluted edges, molding the cake into an elegant design right out of the pan.

No need for fancy piping skills — a simple glaze or dusting of powdered sugar is all the decoration a bundt cake needs!

There’s also a hole in the center, which helps the ring of batter bake evenly all the way around.

How do I keep the raspberries from sinking to the bottom?

It’s all about how you combine the ingredients and assemble the cake. Tossing fresh berries in a little extra flour can keep them from sinking as well.

To keep the berries evenly distributed, only add half of them to the batter. Then, press the rest of them gently into the top of the cake before baking. This method keeps them from all sinking to the bottom of the pan!

Can I use bottled lemon juice instead of fresh?

I don’t recommend it for my lemon raspberry pound cake recipe! Bottled lemon juice tends to be more acidic — it also just doesn’t have that bright, fresh citrus taste you want to enhance the cake.

Opt for fresh lemon juice whenever you can.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cake Recipes

Lemon Burst Pound Cake

Hershey Chocolate Cake

Coca Cola Cake

Cherry Dr Pepper Cake

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Lemon Raspberry Bundt Cake

Lemon Raspberry Bundt Cake boasts fresh berries, plus juice and zest from 5 lemons! It's a tart and sweet treat perfect for any occasion.

Course Dessert

Cuisine American

Method Oven

Prep Time 30

Cook Time 1 15

Total Time 1 45

Servings – 12

Calories 783cal

Author Donna Elick

Equipment

Ingredients

3 cups granulated sugar
1 1/2 cups unsalted butter 3 sticks, room temperature
1/4 cup fresh grated lemon zest about 3-4 large lemons
5 large eggs room temperature
3/4 cup fresh lemon juice about 3-4 large lemons
3 cups all-purpose flour
1 teaspoon kosher salt
2 teaspoons baking powder
12 ounces fresh raspberries washed and drained

Glaze

2 cups powdered sugar
2 tablespoons fresh lemon juice
2 tablespoons fresh grated lemon zest
12 ounces fresh raspberries washed and drained

Instructions

Preheat oven to 325°F. Butter and flour a 12-cup Bundt pan.
In a large bowl, use an electric mixer to combine lemon zest and sugar. The sugar will become yellow and the mixture will smell aromatic when it is ready. Add butter, mix until mixed. Add eggs beat until well combined. Sprinkle salt and baking powder into batter and beat until combined. Add flour 1 cup at a time, alternating with 1/2 of lemon juice. Add ½ of the raspberries (about 6 ounces), stir to combine.
Pour batter into prepared Bundt pan. Sprinkle the reserved raspberries over top and gently press into the batter with a spatula (this will help keep the raspberries from all ending up on the top). Tap pan on the counter several times to release air bubbles. Bake 1 hour 15 minutes or until a thin sharp knife comes out of the center clean. Place on a wire rack to cool for 20 minutes. Place a plate over the pan and flip cake onto plate to continue cooling completely. You may have to tap pan a few times with a knife to release from pan.
While cake is cooling prepare the glaze. Combine sugar, lemon juice and zest. Beat with an electric mixer until well combined. Glaze should be the consistency of corn syrup, add more powdered sugar (a tablespoon at a time) if necessary to thicken glaze. I added about 10 raspberries to the icing to make it pink, reserved the rest for garnish.
Drizzle the glaze over the cooled cake. Garnish with reserved raspberries.
Serve and enjoy!

Nutrition

Originally published April 2014. Updated and republished May 2025

The post Lemon Raspberry Bundt Cake appeared first on The Slow Roasted Italian.

Lemon Raspberry Popsicle Recipe with Yogurt

Donna Elick — Thu, 22 May 2025 10:00:00 +0000

A Raspberry Popsicle is the perfect summer treat, especially when paired with lemony goodness, and these ones are packed with Vitamin C, antioxidants, and a healthy dose of protein too. And they’re so easy to make! All you need are 5 ingredients and a few minutes to pop these pink lemonade popsicles in the freezer.

Raspberry Popsicle

If you are looking for a tasty way to beat the summer heat, these raspberry lemonade ice pops are just the perfect treat!

Chad and I have a deep love and appreciation for all things lemon, whether it’s sweet treats, savory eats, household remedies, or boozy drinks. And we’re fortunate enough to have a tree full a good portion of the year!

As I was preparing this fabulously flavorful frozen treat, all I could think about was biting into one.

Savoring the layers of tart lemon juice and lemon zest and contrasting sweet raspberries perfectly combined with smooth and creamy protein-packed yogurt.

I guess I wasn’t the only person daydreaming, because there was only one raspberry popsicle left by the time Chad got to them!

Good news is that I was able to whip up a second batch in minutes — this recipe is that easy! The hardest part is waiting for them to freeze.

Next time, I’ll hide them a little better. Seriously… behind the vegetables or something!

Ingredient Notes and Substitutions

Fresh Raspberries – Look for plump berries with a deep color, and be sure to clean them and pick out any leaves first.

Frozen raspberries will work too — no need to thaw them first!
Lemons – You’ll need at least 2 to get enough juice and zest for your raspberry lemonade ice pops. This is not the recipe for bottled lemon juice. Trust me, it will make a difference.
Plain Yogurt – For the creamy base. Use Greek yogurt for even more protein, though the mixture will be thicker.

You could also try a flavored yogurt, but reduce the amount of sugar in this case. And know that the color of your pink lemonade ice pops may be different.
Sugar – To sweeten these up a bit and balance the tartness of the lemons and raspberries. It also soaks up the oils from the lemon zest to deliver bold citrus flavor!

Tips and Tricks to Make Perfect Raspberry Lemonade Popsicles

Mix the sugar with the lemon zest.

Mash them together with a fork or even rub the zest into the sugar with your (clean) fingers.

This releases the oils in the peel, creating the most intense lemon flavor for your raspberry lemonade popsicles.

Give the yogurt mixture a taste first.

No two lemons are the same, so you may need to add more sugar if the mixture is too tart. Or more lemon zest if it’s not lemony enough!

Pop a raspberry onto your spoon as well so you really get an idea of the flavors together. Once they’re frozen, you won’t be able to make any adjustments.

Add the raspberries first, then pour in the yogurt mixture.

The berries will get pushed up through the mold but held in place by the yogurt so they are evenly scattered throughout each ice pop.

If you’re still worried, you can press the berries into each mold with a chopstick or straw. It’s just more work that I haven’t found to be necessary!

Prep Ahead

Clean raspberries
Zest and juice lemons

Kitchen Tools You Will Need

Ice Pop Mold – Silicone molds are ideal! This one comes with reusable sticks too.
Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
Citrus Juicer – This gets every last drop out, which makes juicing lemons so much easier.
Citrus Zester – Or, use the small holes on a Box Grater.

Fun Flavor Variations

If you’re not a fan of raspberries, you can easily make these with strawberries instead! Chop them into smaller pieces so they distribute evenly through each ice pop once you pour the yogurt mixture into the molds.

Blueberries would be tasty too — probably similar to my lemon blueberry cheesecake — as would blackberries, though you may be better off with frozen berries to ensure they’re perfectly ripe.

Want to tone down the lemon flavor? Use vanilla-flavored yogurt or skip the zest! For an even bolder choice, try these coffee fueled rocket pops!

Storing Pink Lemonade Ice Pops

Once these are frozen solid, carefully remove them from the molds and wrap each raspberry popsicle in parchment paper.

They could be ready in as little as 4 hours, but I usually just wait until the next day to be sure!

Stack the wrapped raspberry lemonade popsicles in a zip-top freezer bag and enjoy within 1-2 months.

Pink Lemonade Popsicles FAQ

Can I use raspberry jam instead?

Sure, or you could mash the fresh berries into a purée and swirl that into the yogurt mixture.

If seeds are a concern, strain the purée through a fine mesh sieve and really press down with a spoon to get out every last drop.

How do you get homemade popsicles out of plastic molds?

All you need to do is run them under warm water (or dunk them in a glass of warm water) for 10-15 seconds, or until you feel them release.

Don’t use hot water, or they’ll start to melt before you get a chance to eat them.

Can I make pink lemonade popsicles without molds?

You bet! I used to make mini ice pops for Munchkin with Dixie cups. You know, the kind you get for the bathroom counter or to use as preschool snack cups.

I like them because you can peel the paper right off and get to snacking.

Plastic cups work too — you just want to aim for about 3 ounces no matter which you use.

Divide the raspberry popsicle mixture into the cups, then cover with aluminum foil. Poke a hole in the center of the foil and slide a popsicle stick right through, then freeze until solid.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Popsicle Recipes

Strawberry Yogurt Popsicles with Lime

Sublime Strawberry Popsicles

Blueberry Popsicles (with Yogurt)

Green Tickles: Kiwi Popsicles with Fresh Pineapple

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Lemon Raspberry Popsicle Recipe with Yogurt

This Raspberry Popsicle recipe combines fresh berries with tart lemon and creamy yogurt for a sweet and refreshing summer treat!

Course Snack

Cuisine American

Method Freezer

Prep Time 5

Freeze 4

Total Time 4 5

Servings ice pops

Calories 53cal

Author Donna Elick

Equipment

ice pop mold

Ingredients

1/4 cup granulated sugar
1 tablespoons lemon zest zest of one lemon
1/2 cup fresh lemon juice about 2 lemons juiced
1 1/2 cups plain yogurt
6 ounces fresh raspberries cleaned (large ones cut in half)

Instructions

Evenly distribute raspberries between ice pop molds. Set aside.
In a medium bowl, combine lemon zest and sugar. Smash lemon zest with a fork until all sugar is coated in lemon. Add lemon juice and yogurt. Stir until well combined.
Pour into molds. Cover with aluminum foil and add sticks. Freeze for 4-24 hours.
Enjoy!

Nutrition

Originally published July 2012, updated and republished May 2025

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The post Lemon Raspberry Popsicle Recipe with Yogurt appeared first on The Slow Roasted Italian.

Summer Berry Fruit Salad Recipe with Easy Dressing

Donna Elick — Sun, 06 Apr 2025 22:00:00 +0000

Our simple berry salad has the perfect combo of mixed berries with a tantalizing raspberry dressing. It’s an easy fresh berry salad recipe that you’ll make constantly — because it disappears quickly! It’s the perfect side dish for a summer BBQ! The recipe card below shows how to make this great recipe!

This makes the perfect summer salad. What I love about this mixed berry salad is that it’s a colorful side dish that you can make during the springtime or for a Labor Day treat.

I made this for a Memorial Day picnic at the last minute, and it was a huge hit!

It’s also a healthier option for a sweet tooth, and those juicy berries just hit perfectly on those hot summer days.

When it comes to a fresh summer salad that is also the perfect snack, you can’t go wrong with this fruit salad recipe.

I always make a big bowl because I know great recipes like this don’t last long! The fresh strawberries paired with your other favorite berries create the perfect combination.

And the best part? Berries salad recipes like this can actually be enjoyed any time of year.

Don’t wait for a special occasion to make this side salad – gather the simple ingredients and give it a go now!

This would taste delicious on top of a baby spinach salad or would be a great pairing with any main dish. It’s the perfect time of the year to whip this up!

Simple Berry Salad

You may have noticed, we have a slight obsession with summer berries.

When the season gets here, we go crazy, using them in everything from strawberry pancakes and homemade pancake syrup to salads and desserts.

You can use them to make a mouthwatering strawberry icebox cake or a delicious and refreshing summer berry sangria.

And don’t forget about everyone’s favorite frozen summer treat, ice pops!

We also love fruit salsas, and pineapple salsa used to be our favorite — it’s insanely delicious.

But, this simple summer berry salad is seriously the best fresh fruit salsa we’ve ever tried!!

You’ll flip for its fresh flavor!!

Want to switch things up? Our Mexican Fruit Salad brings a sweet-and-spicy kick to the classic fruit bowl with chili seasoning and fresh lime juice — perfect for summer cookouts.

How To Make Berry Summer Salad

It all starts with a mix of 3 types of berries that are dressed in a dazzling raspberry dressing.

The berries are left to macerate in the glorious dressing — meaning break down slightly and soften from the sugar — and the result is a sweet, tangy, perfectly scoopable summer sensation!

We make our summer berry salad with strawberries, blueberries, and raspberries because those are our favorites.

Feel free to use those, or substitute with other types of fresh berries.

Berry Salad Recipe Tips and Tricks

These are the best tips to make this salad in the perfect way.

Refrigerate for a softer consistency. We usually allow the berry salad to sit in the refrigerator for about an hour. This softens the fruit, making it the perfect texture for dippable fruit salsa.
Want a firmer texture? If you want something more like a typical fresh fruit salad, just refrigerate the berry fruit salad long enough for the fruit to chill.
Wash the fruit first. Don’t forget to rinse the berries to remove any dirt or pesky little bugs before you add them to the bowl.

A simple rinse with tap water is fine, or you can use a produce wash.
Remove fruit stems and hull the strawberries. Watch out for any tiny little blueberry stems and remove any that you find.

Then, hull the strawberries before dicing them using my helpful tips!

Kitchen Supplies You’ll Want to Use

Strawberry Huller – This awesome kitchen gadget is also great for removing the core from tomatoes too!
Produce Wash – This produce wash is organic, and made without any harmful chemicals or preservatives.
Serving Bowl – I love to serve this berry salad in a clear glass serving bowl like this one. It makes for a pretty presentation!

Best Way to Serve Berry Fruit Salad

You can serve this berry fruit salad a couple of different ways, depending on how long you let the fruit macerate in the dressing.

The longer you refrigerate it, the softer the berry summer salad will become.

We like to refrigerate ours for a few hours, then use it for dipping or serving on top of oatmeal or vanilla bean ice cream. {{swoon}}

Of course, it’s also glorious as a simple BBQ or potluck side dish.

Either way, be sure to refrigerate leftovers in a covered container in the fridge. As a fresh berry salad recipe, it keeps well for about 3 to 4 days.

If you don’t mind softer fruit, you can keep it for an extra day or two.

Summer Berry Salad FAQ

Which berries are the healthiest?

All fresh fruit contains natural sugars (called fructose), but most berries are packed with fiber and vitamins.

Some, like blueberries, have antioxidants as well. According to nutritionists, raspberries, blueberries, and goji berries are among the healthiest varieties. I also think that fresh blackberries make the perfect sweet berries to add to this salad.

When it comes to making this fresh berry salad, I always add a lot of berries because why not? I love the flavor of the berries, so I always make sure I have a big batch on hand for delicious recipes like this.

Do I have to add dressing to berry salad?

Technically, no, but the added sugar is what helps to soften the fruit for this berry summer salad.

If you find that the raspberry dressing is too sweet or overwhelming, substitute a simple mixture of lime juice and honey instead. The flavor of fresh lime juice over the top of the berries is so good!

Can I add other fruits?

You can, if you want! I’ll sometimes pop in some fresh pineapple or slices of mandarin oranges for a burst of other flavors.

Enjoy!

With love, from our simple kitchen to yours.

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Other Fresh Fruit Salad Recipes

Tropical Fruit Salad

Orange-Honey Rainbow Fruit Salad

Mojito Fruit Salad

Summer Fruit Salad Recipe

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Summer Berry Fruit Salad Recipe with Easy Dressing

Our simple berry salad has the perfect combo of mixed berries with a tantalizing raspberry dressing. It disappears quickly!

Course Side Dish

Cuisine American

Method Mixed

Prep Time 10

Total Time 10

Servings

Calories 87cal

Author Donna Elick

Equipment

Ingredients

1 pound fresh strawberries diced
5 ounces fresh raspberries
9 ounces fresh blueberries
1/4 cup seedless raspberry jam
2 tablespoons granulated sugar
2 tablespoons fresh lemon juice

Instructions

Combine jam, sugar and lemon juice in a small measuring cup. Whisk to combine ingredients. Set aside.
Combine fruit in a large bowl. Pour dressing over fruit. Stir until fruit is completely coated.
Serve immediately or place in the refrigerator for 1 hour, or up to overnight, to allow the flavors to meld.

Notes

The longer the fruit sits, the juicier the salad will be. If you want the fruit to remain dry and crisp, I recommend serving the berry salad immediately after making it. If you prefer your fruit soft and macerated, like a fruit salsa, allow it to sit in the refrigerator for a few hours. I enjoy it both ways.

Nutrition

Originally published April 2016. Updated and republished April 2025

The post Summer Berry Fruit Salad Recipe with Easy Dressing appeared first on The Slow Roasted Italian.

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Cheesecake Filling

Instructions

Raspberry sauce topping

For the crust

For the cheesecake filling

Notes

Nutrition

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Ingredient Notes and Substitutions

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Storing and Freezing White Chocolate Raspberry Cookies

Raspberry Cookies FAQ

Other Cookie Recipes

Raspberry Cookies with White Chocolate Chips Recipe

Equipment

Ingredients

Instructions

Notes

Nutrition

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Ingredient Notes & Substitutions