Raspberry Lemon No – Bake CheesecakeCourse: METHOD
16oz cream cheese – room temperature
1/2 cup powdered sugar
1 fresh lemon
1 cup whipped topping
1 cup fresh raspberries, mashed
6oz store bought graham cracker pie crust
Optional toppings for the end: Fresh raspberries, lemon zest, cool whip
- To a large mixing bowl add the cream cheese and powdered sugar beat well. Add in the juice from the lemon beat well. Stir in the whipped topping. Stir in the mashed raspberries.
- Place the cheesecake mixture into the pie crust cover then place in the refrigerator for at least two hours to chill.
- Top with the optional toppings and enjoy!