Raspberry Chia Cheesecake

• FOR THE CRUST:
• 1-1/2 cup Graham Cracker Crumbs
• 1/3 cups Butter, Melted
• 1/4 cups Granulated Sugar
• 1 whole Lemon, Zested
• _____
• FOR THE CHEESECAKE:
• 1/2 pounds, 7/8 ounces, weight Low-fat Cream Cheese
• 1/4 cups Granulated Sugar
• 2 Tablespoons Lemon Juice
• 3-5/8 ounces, weight Berry Yogurt (individual Serving Size)
• 12 ounces, weight Frozen Whipped Topping, Thawed
• 1 cup Frozen Raspberries, Mashed
• 1 Tablespoon Chia Seeds

1. Combine crust ingredients and then press the mixture into an 8x11" baking dish. Bake at 375u0b0F for 9 minutes. (If you really want to avoid baking, you can just press this into the pan and chill it while you prepare the filling.)
2. For the cheesecake, beat cream cheese and sugar until smooth and creamy. Add lemon juice and yogurt and beat until well combined. Gently fold in the Cool Whip, then fold in raspberries and chia seeds. Pour the mixture into the crust, spreading evenly.
3. Refrigerate 3 hours or until set before serving. Store in the fridge or freezer.

graham cracker crumbs, butter, ubc, lemon, cream cheese, ubc, lemon juice, frozen raspberries, chia seeds

Taken from tastykitchen.com/recipes/desserts/raspberry-chia-cheesecake/ (may not work)