3/4cupgraham cracker crumbs(place the graham crackers in the food processor to crumble)
3tbspunsalted butter, melted
2the zest of 2 lemons
1packagecream cheese - softened, 8 ounce
2tspfresh lemon juice
1tsppure vanilla extract
1tubfrozen whipped topping - thawed, 8 ounce
1cupfresh raspberries(slightly mashed with a fork)
Servings: dessert cups
In a medium bowl, stir together the graham cracker crumbs and 1 tablespoon of sugar and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
In a large bowl, mix together the sugar and lemon zest until the sugar becomes moist and fragrant. Add cream cheese and beat with an electric mixer until smooth. Add lemon juice and vanilla mixing to combine. Using a rubber spatula, fold in the whipped topping until well blended, then fold in the raspberries.
Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving. If desired, garnish with fresh raspberries and a sprig of fresh mint. I also added dark chocolate shavings for extra flavor.