This raspberry sherbet is loaded with fresh fruit flavors and chunks of creamy cheesecake bites complete with graham cracker crumbles. It's easy to make at home with or without an ice cream maker and can be made dairy free!
What Is Sherbet?
Sherbet can be found at the intersection of creamy ice cream and fruity sorbet. It's known for it's fruit-froward natural flavor and coloring and is surprisingly easy to make! It's basically a creamy smoothie in ice cream form. No heavy cream or eggs required though. You can whip up a delicious sherbet with fruit, milk, and a touch of sugar!
It makes one of the best sweet treats on hot summer days with it's fruity delicious flavor and simple ingredients.
What Makes This Raspberry Sherbet The Best?
The sherbet itself is refreshing, sweet, tart, and fruity all at the same time. But the cheesecake bites are what bring this recipe from great to even better. When I was thinking up this sherbet recipe, I knew I wanted to add a little something extra to level it up. Because sherbet can be a tad icy I wanted to add something creamy to the mix. Then it hit me...cheesecake bites!
The cheesecake pieces add the perfect delightful surprise in every bite. The subtle sweetness and crunchy graham cracker crumbles pair perfectly with the tartness of the raspberries.
Ingredients and Substitutes
- Raspberries - I used a bag of frozen raspberries from the store but you can also freeze some fresh raspberries as well.
- Almond milk - Used to thin out the raspberry puree and add some creaminess. Any type of milk will work like oat or soy, if dairy free, or skim milk, or whole milk if not. You can also use full-fat coconut milk if you want to add more creaminess to the sherbet.
- Lemon juice - The citric acid from the lemon juice will help produce a perfectly tart flavor without being overbearing.
- Honey - The sweetener used in this sherbet recipe. It adds some natural sweetness to the mixture. Maple syrup or agave will also work. You can also use granulated sugar which will make the sherbet even creamier.
- Cream cheese - Used to make the cream cheese pieces. Regular or dairy free cream cheese will work in this recipe. Make sure it's soft and at room temperature.
- Graham crackers - These are crushed up and folded into the cream cheese mixture. Most any type of sweet cracker or cookie will work. I used these gluten free sweet thins that have a graham cracker flavor.
Step By Step Directions
All you need to make this raspberry sherbet is a blender or food processor, a small bowl for the cream cheese mixture, and a tub that you can freeze.
Step 1 : Make the cream cheese mixture. In a bowl, add the cream cheese, honey, almond milk, and vanilla. Use a whisk or a hand mixer to blend the ingredients together until smooth and creamy. Add the crushed up graham crackers to the bowl and gently fold into the mixture to distribute.
Step 2 : Blend sherbet ingredients. Add the frozen raspberries, honey, almond milk, and lemon juice to a blender and mix on high until it's running smoothly. The mixture should be thick with no clumps of fruit.
Step 3 : Assemble the sherbet. Pour half of the raspberry mixture into an ice cream tub or a pan lined with parchment paper. Dollop half of the cream cheese mixture on top and use a knife or spatula to spread it out into the sherbet. Pour the rest of the raspberry mixture on top followed by the rest of the cheesecake mixture in dollops on top.
Freeze the sherbet container in the freezer overnight or for at least 6 hours until firm.
How To Serve
Let the sherbet thaw, just like you would with ice cream, for a few minutes out on the counter before scooping into bowls. You should get an equal amount of sweet raspberry sherbet and creamy cheesecake pieces in every scoop!
Can I Use An Ice Cream Machine?
If you have an ice cream maker, you can definitely use it to help speed things along. Simply blend up the raspberry sherbet mixture and then pour it into your ice cream maker. Follow the manufacturer's instructions to churn the mixture into a thick sherbet consistency. Once it's almost done, add little pieces of the cheesecake mixture and mix to distribute.
- If using fresh raspberries, wash them and make sure they're completely dry before freezing. If you leave excess water on the berries it will become ice in the freezer and create an icy sherbet.
- Blend up the raspberries really well in the blender so no clumps remain. There are going to be some raspberry seeds that won't get blended up which is okay but you don't want little chunks of fruit.
- Use an airtight container when freezing the sherbet in the freezer. I like this ice cream tub or you can use a spare Tupperware with a lid. You can also use a baking pan but make sure to wrap it tightly with plastic wrap to seal it up or you risk freezer burn.
For more frozen treats, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Raspberry Cheesecake Sherbet
For the cheesecake pieces
- 4 oz cream cheese - softened, use dairy free if needed
- 1 tablespoon honey - or maple syrup or agave
- ½ teaspoon vanilla extract
- 3 tablespoon graham cracker crumbs - or crush up your favorite crispy cookies
For the raspberry sherbet
- 12 oz frozen raspberries
- ⅔ cup almond milk - or any type of milk
- ⅓ cup honey - or maple syrup or agave
- 1 tablespoon lemon juice - approx. ½ lemon
- 1 teaspoon vanilla extract
- In a small bowl, add the softened cream cheese along with the almond milk and honey. Beat well until creamy with a hand mixer or a stiff whisk. Gently fold in the graham cracker crumbs with a rubber spatula and set aside while you prepare the sherbet.
- Add the frozen raspberries, almond milk, honey, lemon juice, and vanilla extract to a blender or food processor and blend on high until smooth. There will still be some raspberry seeds but make sure no chunks of fruit remain.
- Pour half of the sherbet into an ice cream container. Use half of the cheesecake mixture and dollop pieces all over the sherbet. Pour the remaining sherbet on top followed by the rest of the cheesecake pieces. Use a thin knife to swirl the cheesecake into the sherbet. Tap the pan on the counter to level off the sherbet and then place the lid on top and let it freeze in the freezer for at least 6 hours.
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