No-Bake Raspberry Lemon Cheesecake

• FOR THE CRUST:
• 3/4 cups Graham Cracker Crumbs
• 1 Tablespoon White Sugar
• 3 Tablespoons Butter, Melted
• FOR THE FILLING:
• 2/3 cups White Sugar
• 1 whole Lemon Zest
• 1 package Cream Cheese (8 Oz. Package)
• 2 teaspoons Lemon Juice
• 1 teaspoon Vanilla Extract
• 1/2 tubs Frozen Whipped Topping (1 Liter Package)
• 1 cup Mashed Raspberries

1. 1. In a medium bowl, stir together the graham cracker crumbs, 1 tablespoon of sugar and melted butter. Evenly spread the crumbs into a 9 inch springform pan. Press into the bottom of the pan to form a crust layer.
2. 2. In a large bowl, mix together the sugar and lemon zest until the sugar becomes moist and fragrant. Add cream cheese and beat with an electric mixer until smooth. Add lemon juice and vanilla mixing to combine.
3. 3. Using a rubber spatula, fold in the whipped topping until well blended, then fold in the raspberries.
4. 4. Spoon the filling into the pan and spread evenly. Cover with aluminum foil and refrigerate for at least 2 hours before serving.
5. If desired, garnish with fresh raspberries and chocolate syrup.
6. Note: This recipe would taste really delicious with blueberries and strawberries as well. Play around with different fruit combinations to create a wide range of flavors.

ube, white sugar, butter, filling, white sugar, lemon zest, cream cheese, lemon juice, vanilla, liter, raspberries

Taken from tastykitchen.com/recipes/desserts/no-bake-raspberry-lemon-cheesecake/ (may not work)