{"id":19893,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/creamy-raspberry-dessert\/"},"modified":"2025-03-05T16:37:11","modified_gmt":"2025-03-05T22:37:11","slug":"creamy-raspberry-dessert","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/creamy-raspberry-dessert\/","title":{"rendered":"Raspberry Cream Cheese Dessert"},"content":{"rendered":"<p>This creamy raspberry dessert recipe is refreshing and easy to assemble, like other classic American no-bake desserts. Offering a balance of tart and sweet flavors, our raspberry cream cheese dessert combines a smooth and creamy filling atop a buttery <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-graham-cracker-crust\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-graham-cracker-crust\/\" data-module=\"content engagement\" data-position=\"embedded links\">graham cracker crust<\/a>. This recipe impresses with its vibrant flavor and elegant presentation, whether you&#8217;re attending a dinner party or wanting to indulge in a delightful treat at home.<\/p>\n<h2>Raspberry Cream Cheese Dessert Ingredients<\/h2>\n<ul>\n<li><strong>Graham crackers:<\/strong> Graham cracker crumbs provide a slightly sweet and crunchy foundation that pairs perfectly with the creamy filling. Buy one of the <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-graham-crackers\/\" data-name=\"www.tasteofhome.com\/collection\/best-graham-crackers\/\" data-module=\"content engagement\" data-position=\"embedded links\">best graham cracker brands<\/a>.<\/li>\n<li><strong>Sugar:<\/strong> A small amount of sugar is mixed with the graham cracker crumbs to sweeten the crust; it&#8217;s just the right amount to balance the tartness of the raspberries.<\/li>\n<li><strong>Butter:<\/strong> Melted butter binds the graham cracker crumbs together, creating a firm and flavorful crust that holds the creamy filling.<\/li>\n<li><strong>Frozen raspberries:<\/strong> Thawed frozen raspberries provide a burst of tangy flavor in the filling, lending their vibrant color and refreshing taste to the dessert.<\/li>\n<li><strong>Gelatin:<\/strong> Unflavored gelatin is key in setting the raspberry filling, providing stability without adding additional flavor. It allows the raspberries to shine.<\/li>\n<li><strong>Cream cheese:<\/strong> Softened cream cheese adds richness and a slight tang to the filling, balancing the sweetness of the whipped cream and sugar for well-rounded flavor.<\/li>\n<li><strong>Heavy whipping cream:<\/strong> Whipped cream is folded into the raspberry mixture, creating a light and airy texture that contrasts beautifully with the rich cream cheese.<\/li>\n<li><strong>Fresh raspberries and mint:<\/strong> These garnishes add pops of color and fresh, vibrant flavors that compliment the creamy dessert.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prepare the crust<\/h3>\n<p>In a large bowl, combine the crumbs, 3 tablespoons sugar and the melted butter. Press the mixture onto the bottom of a 9-inch springform pan and bake at 350\u00b0F for 10 minutes.<\/p>\n<h3>Step 2: Make the filling<\/h3>\n<p>Drain the frozen raspberries and reserve the juice. In a small saucepan, combine the juice, cold water and gelatin. Let the mixture stand for five minutes, then cook and stir over low heat until the gelatin is dissolved. Let it cool for 10 minutes.<\/p>\n<h3>Step 3: Finish the filling<\/h3>\n<p>Beat the cream cheese and sugar until smooth. Add the berries and gelatin mixture, and beat on low until blended. Chill until partially set, then gently fold in the whipped cream.<\/p>\n<h3>Step 4: Chill the dessert<\/h3>\n<p>Spoon the filling into the cooled crust. Chill for six hours or overnight. Run a knife around the edge of the pan to loosen it just before serving. Remove the side of the pan and top with fresh raspberries and mint.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2118350\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Raspberry-Cream-Cheese-Dessert_TOHD25_232_ChristineMa_2.jpg\" alt=\"Raspberry Cream Cheese Dessert is ready and served on a Plate\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<h2>Raspberry Cream Cheese Dessert Variations<\/h2>\n<ul>\n<li><strong>Make a lemony raspberry dessert:<\/strong> Add 1 tablespoon lemon zest to the cream cheese mixture for a bright, citrusy twist.<\/li>\n<li><strong>Indulge in a chocolate raspberry dessert:<\/strong> Incorporate 1\/4 cup melted chocolate into the crust for a rich, chocolaty flavor that complements the tart raspberries.<\/li>\n<li><strong>Go big with a berry medley:<\/strong> Substitute half the raspberries with a mix of blueberries, blackberries and strawberries.<\/li>\n<\/ul>\n<h2>How to Store Raspberry Cream Cheese Dessert<\/h2>\n<p>Store the creamy raspberry dessert in an airtight container in the refrigerator for up to three days. It will remain firm and fresh when kept chilled. You can also freeze this dessert for up to two months. Wrap the entire dish in storage wrap and then aluminum foil to freeze. This prevents freezer burn. Thaw the dessert in the refrigerator overnight before serving.<\/p>\n<h3>Can you make a cream cheese and raspberry dessert ahead of time?<\/h3>\n<p>This dessert can be made a day or two ahead of time and stored in the refrigerator until ready to serve. This makes it an excellent option for entertaining.<\/p>\n<h2>Raspberry Cream Cheese Dessert Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2118351\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Raspberry-Cream-Cheese-Dessert_TOHD25_232_ChristineMa_5.jpg\" alt=\"Raspberry Cream Cheese Dessert is ready and served in a Plate\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<h3>Can I use fresh raspberries instead of frozen?<\/h3>\n<p>You can use fresh raspberries. Just be sure to adjust the liquid content since fresh raspberries won&#8217;t have as much juice as thawed frozen raspberries.<\/p>\n<h3>Can I use a different type of crust?<\/h3>\n<p>An <a href=\"https:\/\/www.tasteofhome.com\/recipes\/oreo-pie-crust\/\" data-name=\"www.tasteofhome.com\/recipes\/oreo-pie-crust\/\" data-module=\"content engagement\" data-position=\"embedded links\">Oreo cookie crust<\/a> or a vanilla wafer crust would complement the raspberry filling beautifully.<\/p>\n<h3>Can I make this cream cheese and raspberry dessert without gelatin?<\/h3>\n<p>You can omit the gelatin but the filling will be softer and less stable. Consider using a whipped topping stabilized with cornstarch for a firmer texture without gelatin.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Do-ahead and delicious, this dessert is a favorite because of its pretty color, creamy texture and terrific flavor. A light, no-bake filling makes it easy. Try garnishing with fresh berries and sprigs of mint. \u2014Julianne Johnson, Grove City, Minnesota<\/p>\n","protected":false},"author":8024,"featured_media":2117763,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307119,305953,304173,304423,304288,305487,304430,304515,307104,304408,304368,303887,306848,304268,305963,304558,307136,324623,304150,303883,304473],"categories-v2":[310169,311660,309455,308821,308988,259620,310796,308830,308880,310155,308813,308745,308478,309603,259483,311670,308910,310182,311675,309177,309434,308476,308876],"coauthors":[343402],"recommended_recipes":[{"post_title":"Strawberry-Rhubarb Cream Dessert","post_link":"\/recipes\/strawberry-rhubarb-cream-dessert\/","post_image":"\/wp-content\/uploads\/2017\/09\/Strawberry-Rhubarb-Cream-Dessert_EXPS_BDSMZ17_36277_C03_03_3b.jpg"},{"post_title":"Raspberry Cake","post_link":"\/recipes\/raspberry-cake\/","post_image":"\/wp-content\/uploads\/2024\/11\/Raspberry-Cake_EXPS_TOHD24_12130_SarahTramonte_6.jpg"},{"post_title":"Chocolate Raspberry Pie","post_link":"\/recipes\/chocolate-raspberry-pie\/","post_image":"\/wp-content\/uploads\/2025\/05\/Chocolate-Raspberry-Pie_EXPS_FT25_8671_EC_0501_10.jpg"},{"post_title":"Raspberry Ice Cream","post_link":"\/recipes\/raspberry-ice-cream\/","post_image":"\/wp-content\/uploads\/2025\/03\/Raspberry-Ice-Cream_EXPS_TOHcom25_8883_MD_P2_02_11_6b.jpg"},{"post_title":"Creamy Berry Smoothies","post_link":"\/recipes\/creamy-berry-smoothies\/","post_image":"\/wp-content\/uploads\/2017\/10\/Creamy-Berry-Smoothies_exps80159_THHCFMB11_16_4bC_RMS.jpg"},{"post_title":"Raspberry Cream Cheese Coffee Cake","post_link":"\/recipes\/raspberry-cream-cheese-coffee-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Raspberry-Cream-Cheese-Coffee-Cake_exps2937_HFG2661989A04_05_1bc_RMS.jpg"},{"post_title":"Raspberry Ice Cream Delight","post_link":"\/recipes\/raspberry-ice-cream-delight\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps33194_MT163844D03_16_1b.jpg"},{"post_title":"Raspberry Cheesecake","post_link":"\/recipes\/raspberry-cheesecake-2\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Raspberry Brownie Dessert","post_link":"\/recipes\/raspberry-brownie-dessert\/","post_image":"\/wp-content\/uploads\/2017\/09\/Raspberry-Brownie-Dessert_exps36319_SD1115060C10_25_5b_RMS.jpg"},{"post_title":"Raspberry Icebox Dessert","post_link":"\/recipes\/raspberry-icebox-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps19199_QC10253D27D.jpg"},{"post_title":"Creamy Gelatin Dessert","post_link":"\/recipes\/creamy-gelatin-dessert\/","post_image":"\/wp-content\/uploads\/2025\/01\/Creamy-Gelatin-Dessert_EXPS_TOHD24_4935_LeticiaAlmeida_07_Social.jpg"},{"post_title":"Strawberry Ice Cream 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Dessert","post_link":"\/recipes\/raspberry-swirl-frozen-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps36975_CFD1449746D131.jpg"},{"post_title":"Creamy Candy Bar Dessert","post_link":"\/recipes\/creamy-candy-bar-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps15498_CW10188C33B.jpg"},{"post_title":"Raspberry Cheesecake","post_link":"\/recipes\/raspberry-cheesecake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Raspberry-Cheesecake_exps2960_COD2043879A07_08_4bC_RMS.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Creamy-Raspberry-Dessert_EXPS_TOHD25_232_ChristineMa_1.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/creamy-raspberry-dessert\/","name":"Raspberry Cream Cheese Dessert","datePublished":"2018-01-01","dateModified":"2025-03-05","prepTime":"PT20M","cookTime":"PT0M","totalTime":"PT20M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Creamy-Raspberry-Dessert_EXPS_TOHD25_232_ChristineMa_1.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Make this delicious raspberry cream cheese dessert ahead of time. Its pretty color, creamy texture and terrific flavor make it a favorite, while its light, no-bake filling makes it easy.","recipeIngredient":["1 cup graham cracker crumbs","3 tablespoons sugar","1\/4 cup butter, melted","FILLING","1 package (10 ounces) frozen raspberries, thawed","1\/4 cup cold water","1 envelope unflavored gelatin","1 package (8 ounces) cream cheese, softened","1\/2 cup sugar","1 cup heavy whipping cream, whipped","Fresh raspberries and mint"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the crust","text":"In a large bowl, combine the crumbs, 3 tablespoons sugar and the melted butter. Press the mixture onto the bottom of a 9-inch springform pan and bake at 350\u00b0F for 10 minutes."},{"@type":"HowToStep","name":"Make the filling","text":"Drain the frozen raspberries and reserve the juice. In a small saucepan, combine the juice, cold water and gelatin. Let the mixture stand for five minutes, then cook and stir over low heat until the gelatin is dissolved. Let it cool for 10 minutes."},{"@type":"HowToStep","name":"Finish the filling","text":"Beat the cream cheese and sugar until smooth. Add the berries and gelatin mixture, and beat on low until blended. Chill until partially set, then gently fold in the whipped cream."},{"@type":"HowToStep","name":"Chill the dessert","text":"Spoon the filling into the cooled crust. Chill for six hours or overnight. Run a knife around the edge of the pan to loosen it just before serving. Remove the side of the pan and top with fresh raspberries and mint.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Raspberry-Cream-Cheese-Dessert_TOHD25_232_ChristineMa_2.jpg"}],"recipeYield":"10 servings","author":[{"@type":"Person","name":"Perry Santanachote"}],"nutrition":{"@type":"NutritionInformation","calories":" 305 calories","fatContent":"22g fat (13g saturated fat)","cholesterolContent":"70mg cholesterol","sodiumContent":"175mg sodium","carbohydrateContent":"24g carbohydrate (17g sugars","fiberContent":"1g fiber)","proteinContent":"4g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.6,"reviewCount":20,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-12-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Charlene1415"},"reviewBody":"<p>3 Stars because of lack of specificity in the recipe.  <\/p><p><\/p><p><em>Pros: <\/em> <\/p><ol><li><p> Flavor - delicious if you are a raspberry fan.  I took the suggestions of others who posted here, reducing the sugar to 1\/3 cup and used the juice of 1\/2 of a fresh lemon.<\/p><\/li><li><p>Complexity - the recipe is straightforward.  <\/p><\/li><\/ol><p><\/p><p><em>Cons:<\/em><\/p><ol><li><p> Juice from the raspberries - I had no idea how much juice to expect.  I did not know if I was supposed to press juice out (thus making more of a raspberry mush from the frozen fruit).  I wound up just letting the frozen raspberries drain for about 4 hours and took whatever juice had drained.  It would have been nice to know approximately how much juice to expect; whether or not to press out additional juice, etc. <\/p><\/li><li><p>Crust\/filling ratios:  I would have liked to know the approximate depth of the crust and the filling (e.g., 1\/4\" crust, 1\" filling).  This information would have been helpful as I was trying to convert one 9-inch springform pan to two 4-inch spring form pans (just FYI - the conversion did NOT go as planned).  If I had expected ratios I may have been able to predict the recipe adjustments.  <\/p><p><\/p><p>I had doubled the recipe because I had four, 4-inch spring form pans - seemed logical to me given my expected conversion.  However, not only did I have enough filling to make the four, 4-inch desserts, I also had to use six, 6-ounce ramekins to hold the remainder of the filling.  More of an annoyance than problem.<\/p><\/li><\/ol><p><\/p><p>This dessert is for Christmas tomorrow - I'm sure the family will enjoy.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-03-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeButterfly"},"reviewBody":"Must admit I cheated. Used a graham cracker crust I purchased, bought a bag of frozen raspberries frozen plain and a container of Cool Whip. Put frozen berries in a bowl, added half a cup of sugar and got a good amount of juice from the defrosting berries. Put that juice with the gelatin and water and after 5 minutes heated the gelatin and stirred until dissolved. Whipped the cream cheese in a stand mixer. Added the semi-defrosted berries to the gelatin mix and it jelled sufficiently right away so added it to the cream cheese, beat everything smooth then folded in the Cool Whip and placed in pie shell. Delicious and very quickly done! It is resting in the refrigerator and prior to serving will place fresh raspberries over the top. Wait until my grandkids see this!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-06-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueBus"},"reviewBody":"I don\u2019t have a springform pan anymore but after a little research I found a 2 1\/2-3 quart casserole dish holds about the same (10-12 cups) as a 9\u201d springform pan. I\u2019ll be using this recipe quite a bit for the raspberries my son grows...great summer recipe, doesn\u2019t make my kitchen overly hot","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-04-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanSushi"},"reviewBody":"I didn't have unflavored gelatin, but had a box of sugar free strawberry jello.  I used that instead.  I did everything the same but used strawberries instead and cool whip instead of whipped cream.  Turned out delicious...","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleDucky"},"reviewBody":"This is an excellent basic recipe!  I added the juice of a fresh lemon and a teaspoon of vanilla to the filling.  In addition, after reading other reviews, I reduced the 1\/2 cup sugar to 1\/3 cup.  And, I totally agree with the Cool Whip comments.  Use real cream!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-03-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldFlame"},"reviewBody":"I just made this exactly like the recipe says and it looks so pretty.  I think it will make a yummy treat for our new neighbors!  Cant wait to make it again this summer when its hot out.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-06-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldRaindrop"},"reviewBody":"So easy and soooooo tasty. Perfect on a summer evening. Would be great made with strawberries too, I bet!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-03-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveProcessor"},"reviewBody":"I make this as a sweet side salad omitting the graham cracker crust and it is a big hit.  I have also substituted strawberries for the raspberries and it turns out just as good.  Definitely a keeper.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-03-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeFlame"},"reviewBody":"I have made this numerous times, it is always well received, I have actually created the amounts to make a 9x13 pan.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-03-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanBee"},"reviewBody":"I'm going to try this with a pre-made graham cracker crust and cool whip instead.  Sounds great!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-12-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BluePretzel"},"reviewBody":"This is one of my favorites! Ichanged the crust to crushed almonds instead of graham crackers and added one more package of raspberries and one more package of cream cheese and it is a crowd pleaser!!!!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-09-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldProcessor"},"reviewBody":"This receipe was alright.  I tried it with the raspberries, would probably have liked it better with strawberries.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2008-07-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldBee"},"reviewBody":"this is a fantastic summer desert!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-03-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedBasketball"},"reviewBody":"Made this for Easter lunch today and it was a big hit. i used 8 oz lite cool whip, light cream cheese and only 1\/3rd cup sugar in the filling and it turned out great! I will definitely make this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-04-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenRing"},"reviewBody":"Absolutly delishious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanSushi"},"reviewBody":"I made this for Christmas dinner at my sister's house. It was a little sweet, but definitely worth making again.  Very pretty in addition to being very yummy.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-02-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleElephant"},"reviewBody":"Enjoyed this recipe in February -- in PA....so I would say this is a great dessert for Valentine's Day as well :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-07-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedPopsicle"},"reviewBody":"I love raspberries so this was the perfect dessert for a hot summer day!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"232","romance_copy_dek":"Make this delicious raspberry cream cheese dessert ahead of time. 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