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    Home » Recipes » Dietary Need » Dairy free » Raspberry Cheesecake Sherbet

    Published: Jul 7, 2022 · Modified: Mar 21, 2023 by Ansley Beutler

    Raspberry Cheesecake Sherbet

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    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!

    Ice cream scoop with raspberry sherbet with cheesecake pieces folded inside.
    Jump to:
    • What Is Sherbet?
    • What Makes This Raspberry Sherbet The Best?
    • Ingredients and Substitutes
    • Step By Step Directions
    • How To Serve
    • Can I Use An Ice Cream Machine?
    • Expert Tips
    • Recipe

    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.

    Rectangular raspberry sherbet with cheesecake pieces inside.

    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

    Raspberry sherbet ingredients on a pink surface with labels in black.
    • 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.
    Tupperware with raspberry sherbet with cheesecake bites inside.

    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.

    Glass bowl with cheesecake mixture inside.

    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.

    Blender with raspberry sherbet ingredients about to be blended.
    Raspberry sherbet blended up in a blender.

    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.

    Container with raspberry sherbet and cheesecake pieces.

    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.

    Glass with a scoop of raspberry sherbet and a spoon inside.

    Expert Tips

    • 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:

    • Frozen Greek Yogurt Bars
    • Refreshing Greek Yogurt Blackberry Popsicles
    • Brownie Ice Cream Sandwich

    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!


    Recipe

    Overhead view of a container of raspberry sherbet.

    Raspberry Cheesecake Sherbet

    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!
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: dairy free sherbet, raspberry sherbet
    Prep Time: 15 minutes
    Freezing Time: 6 hours
    Total Time: 6 hours 15 minutes
    Servings: 8 Servings
    Calories: 122kcal
    Author: Ansley Beutler

    Ingredients
     
     

    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

    Instructions

    • 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.

    Nutrition

    Calories: 122kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 97mg | Potassium: 37mg | Fiber: 1g | Sugar: 15g | Vitamin A: 190IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg
    Tried this recipe?Mention @the.fit.peach or tag #thefitpeach!
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