Raspberry Cream Cheese Cake

Ingredients: – 1 1/2 cups graham cracker crumb – 1/4 cup granulated sugar – 1/2 cup unsalted butter, melted – 16 oz cream cheese, softened

– 1/2 cup powdered sugar – 1 teaspoon vanilla extract – 1 cup fresh raspberrie – 1 cup whipped cream or whipped topping

Prepare the Crust: – In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.

Make the Filling: – In a separate mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, and continue beating until well combined.

Assemble the Cake: – Spread the cream cheese mixture evenly over the chilled crust. – Top the cream cheese layer with fresh raspberries, gently pressing them into the filling.

Chill and Serve: – Chill the cake in the refrigerator for at least 4 hours, or until set. – Before serving, spread whipped cream or whipped topping over the top of the cake.

Slice and serve the raspberry cream cheese cake chilled, and enjoy the delightful burst of berry flavor in every bite. 


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