Ingredients

The following ingredients have 8 Servings
  • 1 cup graham cracker crumbs
  • 1/4 cup butter, melted
  • 2 cups heavy whipping cream
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 2 cups fresh raspberries
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla

Instruction

  • In a small bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a 9-inch spring form pan.
  • In a large bowl, beat whipping cream until stiff peaks form. Set aside.
  • In another large bowl, beat the cream cheese and powdered sugar until smooth.
  • Add the raspberries, lemon juice and vanilla and beat until well combined.
  • Fold the whipped cream into the cream cheese mixture. Spread the mixture evenly over the crust.
  • Freeze for 3-4 hours or overnight. Let stand at room temperature for 10-20 minutes (depending on how long the cheesecake has been frozen) before removing the rim of the pan.
  • Serve with fresh raspberries for garnish. Keep leftovers in the freezer.