Ingredients
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Crust:
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3 1/2 cups Graham Cracker Crumbs/ Crushed
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4 tablespoons Butter, melted
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2 tablespoons Sugar
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Filling:
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12 oz Cream Cheese, softened
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1 teaspoon Vanilla
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1/2 cup Sugar
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2 teaspoons Lemon Juice
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1 cup Heavy Whipping Cream
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1 cup Raspberries
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(Homemade whipped cream and additional raspberries for top)
Cooking Instructions
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1
Preheat oven to 375° degrees. Spray bottom of 9x13 pan with non-stick cooking spray. Set aside. Mix together graham cracker crumbs, sugar, and melted butter. Stir until combined. Press into bottom of pan. Bake for 8-10 minutes,until edges are lightly browned.
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2
With electric mixer beat softened cream cheese until light and fluffy. Add vanilla, sugar, and lemon juice, mix well. Set aside.
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3
In separate bowl beat whipping cream with electric mixer until soft peaks form. Gently fold whipped cream into cream cheese mixture.
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4
In small bowl, add raspberries and mash. Gently fold berries into the cream cheese mixture. Pour filling on top of crust, smoothing top when done. Refrigerate minimum of 4 hours.
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5
Optional: Top with whipped cream & additional raspberries.
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