Ingredients:
– 1 and 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 (8 ounces each) packages cream cheese, softened
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 tablespoon lemon zest
– 1/4 cup fresh lemon juice
– 1 cup fresh raspberries, plus extra for garnish
– 1 (8 ounces) container frozen whipped topping, thawed
Directions:
- In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until evenly moistened.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust layer. Place in the refrigerator to chill while preparing the filling.
- In another mixing bowl, beat the softened cream cheese until smooth.
- Gradually add powdered sugar and beat until creamy and well combined.
- Mix in vanilla extract, lemon zest, and lemon juice until fully incorporated.
- Gently fold in fresh raspberries and half of the thawed whipped topping until evenly distributed.
- Pour the filling over the chilled crust in the springform pan, spreading it out evenly.
- Smooth the top with a spatula and refrigerate for at least 4 hours, or until set.
- Before serving, spread the remaining whipped topping over the cheesecake and garnish with fresh raspberries.
- Slice and serve chilled. Enjoy!
Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 20 minutes
Kcal: 320 kcal per serving | Servings: Makes 8-10 servings