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!
Raspberry Lemon Cheesecake
This Easy summer Raspberry Lemon Cheesecake is light and delicious and quick to make!
Ingredients
For The Cheesecake
- 1 8oz pkg. Cream cheese, room temperature
- 1 container 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 Fresh raspberries, washed and dried on a paper towel
For The Graham Cracker Crust
- 1 1/2 cups Graham Cracker Crumbs
- 1/3 cup Sugar
- 1/2 cup Butter, melted
Instructions
For The Graham Cracker Crust
- 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.
For The Cheesecake
- 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.