What you’ll need:
1 box of lemon shortbread cookies {I use gluten free}
2 Tbsp of unsalted butter melted
2 Tbsp Sugar (divided)
2 8 oz packages of cream cheese
1 can (14 oz) sweetened condensed milk
2 Tbsp heavy whipping cream
1 TSP vanilla
1 Pint raspberries
What you’ll do:
Heat oven to 350
Crush cookies (putting them in a plastic re-sealable bag and rolling them with a rolling pin is an easy way to do this)
Pour crushed graham crackers in a bowl and add 2 TBLS of sugar
Add butter and mix thoroughly
Press cookie mixture into a springform pan
Bake crust for at least 10-15 until light golden brown
While crust is cooking place cream cheese(room temp) in a bowl and beat with electric mixer until smooth
Add condensed milk, beat until smooth and until completely combined
Add whipping cream and vanilla and mix well
In a separate bowl mash raspberries and 1 Tbsp sugar
Remove Crust from oven and add cream cheese mixture
Swirl on raspberries
Cover with plastic wrap and refrigerate for at least 3 hours
Enjoy!!!
Kacey Tess 