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cheesecake, raspberry, light, lemon, summer dessert, dessert

Raspberry Lemon Cheesecake

This Easy summer Raspberry Lemon Cheesecake is light and delicious and quick to make!
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Prep Time 10 minutes
Cook Time 7 minutes
Servings: 8 people
Course: Dessert
Ingredients Method

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

Method
 

For The Graham Cracker Crust
  1. 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
  1. 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.