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No Bake Cheesecake
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{Lighter} No Bake Raspberry Cheesecake
Author: Jackie
Ingredients
For the Crust
  • 1 ½ cups graham cracker crumbs
  • 1 tablespoon granulated sugar
  • ⅓ cup butter , melted
For the Cheesecake
  • 16 ounces (2 pkgs) Weight Watcher Whipped Cream Cheese, softened
  • ½ cup granulated sugar
  • 1 teaspoon finely grated lemon peel
  • 1 teaspoon lemon juice
  • 1 cup raspberries , lightly mashed
  • 1 ½ cups whipping cream
  • ¾ cup powdered sugar
  • 2 cups raspberries for the top of cheesecake
Instructions
  1. Grease Tart pan or 8 inch springform pan with nonstick cooking spray.
  2. Mix together graham cracker crumbs, sugar, and melted butter.
  3. Press crust mixture into the bottom and sides of the pan.
  4. Place pan in freezer while making the filling.
  5. To make the filling beat cream cheese and sugar until combined and sugar has dissolved.
  6. Gently stir in lemon juice, peel, and mashed raspberries.
  7. In a separate bowl, beat whipping cream and powdered sugar on high until stiff peaks form.
  8. Fold whipped cream into raspberry cream cheese mixture.
  9. Pour cheesecake batter into the graham cracker crust.
  10. Layer with fresh raspberries.
  11. Chill cheesecake for at least 4 hours before serving.
  12. If desired, sprinkle powdered sugar over raspberries just before serving.