Summer Light Raspberry Lemon Cheesecake

 

This Most Delicious and Super Simple Raspberry Lemon Cheesecake is a perfect dessert for any summer gathering! Baking the graham cracker crust is the only baking required! You can really have this dessert done in 10 minutes! Make this the day before and freeze overnight! 

It's Cool, Refreshing and Super Easy to make! A Perfect Easy Summer Dessert! 

Ingredients:

Graham Cracker Crust

1 1/2 cups Graham Cracker Crumbs

1/3 cup sugar

1/2 cup butter, melted

Directions:

Preheat Oven to 375 degrees. 

Mix all ingredients together and press into a 7 x 11 pan and bake for 7 minutes. Remove from the oven and cool.

Raspberry Lemon Cheesecake Filling:

1 8 oz. package of cream cheese, room temperature

1 container of Cool Whip, thawed

3/4 cup powdered sugar

3 tbsp. fresh lemon juice (1 large lemon)

zest of 1 lemon

1/2 cup seedless raspberry jam, loosed with a fork

1 tsp. vanilla extract

1 pint of fresh raspberries, washed and dried on a paper towel

Directions:

Using a hand mixer beat cream cheese, lemon juice, zest, raspberry jam and the powdered sugar. Fold in the cool whip until blended nicely.

Assembly:

Spoon the cream cheese mixture over the cooled graham cracker crust. Cover with plastic wrap and freeze. Take out of the freezer at least 1 hour before you plan to serve the cake. Garnish with fresh raspberries.