1 (8 ounce) tub frozen whipped topping, thawed or whipped cream
1 cup fresh raspberries, slightly mashed with a fork then strained
1. In a medium bowl, stir together the graham cracker crumbs and
1 tablespoon of sugar and melted butter. Evenly divide the crumbs
between your individual serving dishes and press into the bottoms
of the dishes to form a crust layer.
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. Using a rubber spatula, fold in the whipped
topping until well blended, then fold in the raspberries.
3. Evenly pipe or spoon the filling into individual serving dishes.
Cover with plastic wrap and refrigerate for at least 2 hours before
serving. If desired, garnish with fresh raspberries and a sprig of
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