Servings:
10 servings
Ingredients
- 9 whole graham crackers
- 3 tablespoon melted unsalted butter
- 2 tablespoon 8-oz pkgs cream cheese
- 1 can sweetened condensed milk
- 6 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon 10-oz pkg frozen raspberries
- 1/4 cup sugar
Preparation
Baking Directions:
1.In a food processor, blend together the graham crackers and melted butter until finely ground.
Set aside.
2.Beat cream cheese until smooth and no lumps remain, 3 to 5 minutes.
Add sweetened condensed milk, lemon juice and vanilla and beat until mixture is smooth, scraping the sides and bottom of the bowl as you mix.
3.Pour filling into 10 8-oz jars and place on a baking sheet to transfer to the refrigerator.
Chill 20 to 30 minutes.
4.In a small saucepan, heat raspberries and sugar until just simmering.
Remove from heat and let cool.
Spoon over cheesecake layer.
Top with a layer of cracker crumbs and return jars to the fridge.
Serve chilled, topped with raspberries if desired.
