Perfect Summer Raspberry Cheesecake {no bake}

Hi y'all!  Can you believe it is almost August?  I am really wondering where my summer went. :'(  Before I know it I will be back in the classroom teaching kids how to find the roots of a quadratic... {sign}.  I decided yesterday I needed to get busy baking and crafting while I still have the extra time.   I had pinned this {No Bake Raspberry Cheesecake} a while back and finally got around to making it yesterday.  This recipe is really simple and takes very little time {except the 2 hours it needs to refrigerate}.  The recipe is from the awesome blog: {My Baking Addiction}.  I love the flavor and it is lighter than a normal cheesecake.  Tall Tan Man was a little sad because he was craving cheesecake and this is not an authentic cheesecake.  Just wanted y'all to know that so no one gets disappointed. :)

Crust Ingredients:

3/4 cup graham cracker crumbs
1 TBSP sugar
3 TBSP melted butter

Cheesecake Ingredients:

2/3 cup sugar
Zest of 2 lemons
2 tsp lemon juice
1 tsp vanilla
8 oz cream cheese, softened
8 oz frozen whipped topping
1 cup slightly smashed raspberries {you could also use strawberries or blue berries}

Directions:

1.  Combine all the crust ingredients in a small bowl.  Stir with a fork until mixed together.  Evenly distribute and pack mixture into four dessert dishes.  *Side Note:  The original recipe says to use 6 dessert dishes.  My glasses are about the same size as a cup and I had enough to make four.  

2.  In a large mixing bowl combine sugar and zest until well combined.  Now using an electric mixer, combine lemon juice, vanilla, and cream cheese.  Make sure all the cream cheese is combined! 

3.  Fold in the whipped topping {just a little side note...I let the whipped topping sit out for an hour while I was at the pool.  It was the prefect consistency}.   Next fold in the raspberries. 

4.  Evenly distribute the cheesecake mixture into the dessert bowls.  I did have a little left over, oh man I guess I have to eat it now so it doesn't go to waste.  One word.  Amazing. 

5.  Refrigerate for 2 hours before serving. 

Hope you have a fabulous week! 

{LJ}