My IG friend Lori Holt, from Bee In My Bonnet, shared a recipe today for a delicious summer dessert, and because it was super windy here, and I was stuck indoors, I couldn't resist whipping one up for myself (and it just so happened that I had all of the ingredients on hand). Her original recipe was Strawberry, but because I had fresh garden raspberries on hand, we made the raspberry version. You could make it with either berry. It was soooo delicious, that I had to share!
Raspberry Cheesecake Pie
-1 sleeve graham crackers
-1/3 cup butter, melted
-3 Tbs. sugar
Preheat oven to 350 degrees. Place graham crackers in a large plastic bag and smash using a rolling pin (this is the perfect job for a little one). Stir melted butter, sugar, and graham cracker crumbs together and press into a 9x13 baking dish. Bake 2-3 minutes and set aside to cool.
-1 box raspberry (or strawberry) danish dessert (you can find this in the pudding/jello section at the grocery store)
-3-4 cups of raspberries (or strawberries)
Make danish dessert in a saucepen on stove, according to package directions. Set aside to cool. When completely cool, add your berries and gently stir.
-3 (8 oz) packages of cream cheese, softened
-2 cups heavy whipping cream
-1 cup sugar
-2 Tbs. fresh squeezed lemon juice
Add cream cheese, liquid heavy cream (do not whip first), sugar and lemon juice to a mixer. Mix until well blended and smooth.
Once the graham cracker crust is cool, gently spread the cream cheese mixture over the crust, and then gently spread the berry mixture over the top. Refrigerate for at least 4-6 hours.
I hope you enjoy this yummy dessert as much as my family did! Thanks Lori for sharing it!