1 ½ cup crushed cookies (ginger snaps, chocolate wafers, graham crackers)
2 eight-ounce packages cream cheese, room temperature
1 14-ounce can (1 1/4 cups) sweetened condensed milk
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1-12 package frozen raspberries (keep frozen)
- Divide the crushed cookies evenly between 4-6 ounce glasses or dishes.
- Using a food processor or mixer, combine the cream cheese, condensed milk, lemon juice, and vanilla. Process until smooth.
- Pour the cheesecake batter over the cookie crumb layer. Refrigerate for 2-3 hours or up to 4 days. Top with sliced or whole berries. Serve cold.
Substitute the vanilla extract with 2 tsp rose water.
Use fresh or frozen berries-thaw frozen berries before topping your dessert.
Use your favorite jam or lemon curd in place of berries.