Ingredients
Scale
- ¾ cup graham cracker crumbs
- 1 tablespoon sugar
- 3 tablespoons unsalted butter, melted
- ⅔ cup sugar
- Zest of 2 lemons
- 8 ounces cream cheese, softened
- 2 teaspoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 8 ounces frozen whipped topping, thawed
- 1 cup fresh raspberries, slightly mashed with a fork
Instructions
- In a medium bowl, stir together the graham cracker crumbs, 1 tablespoon of sugar, and melted butter.
- Evenly divide the crumbs between individual serving dishes and press into the bottoms to form a crust layer.
- In a large bowl, mix together ⅔ cup sugar and lemon zest until the sugar becomes moist and fragrant.
- Add softened cream cheese and beat with an electric mixer until smooth.
- Add lemon juice and vanilla extract, mixing to combine.
- Using a rubber spatula, fold in the whipped topping until well blended.
- Fold in the mashed raspberries gently until evenly distributed.
- Evenly pipe or spoon the filling into individual serving dishes.
- Cover with plastic wrap and refrigerate for at least 2 hours before serving.
- Garnish with fresh raspberries and a sprig of fresh mint if desired.
Notes
Ensure cream cheese is softened to avoid lumps in the filling. The lemon zest should be mixed with sugar first to distribute lemon flavor evenly throughout the cheesecake. For best results, use fresh raspberries and mash them gently to maintain some texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 380
- Sugar: 32
- Sodium: 240
- Fat: 22
- Saturated Fat: 14
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 1
- Protein: 6
- Cholesterol: 65