- 1 cup graham cracker crumbs
- 2 Tbsp sugar
- 4 Tbsp melted butter
- 1/2 cup sugar
- 1 (8 oz) pkg of light cream cheese
- 3 Tbsp raspberry lemonade concentrate
- zest of one lemon
- 1 Tbsp vanilla extract
- pink or red food coloring (I used 3 drops of pink)
- 2 1/4 cups of whipping cream
- 1/3 cup powdered sugar
- 6 raspberries, optional for garnish
- Combine the graham cracker crumbs, 2 Tbsp sugar, and melted butter.
- Divide the crumbs between 6 (8 oz sized) individual serving dishes such as – mini trifle or dessert dishes, glass custard dishes, etc.
- Press the crumbs into the bottom of the dishes using the back side of a spoon. Place crusts in the fridge while you prepare the filling.
- In large bowl, beat the 1/2 cup sugar and cream cheese until fluffy. Add the raspberry lemonade concentrate, lemon zest, and vanilla; beat until smooth and well combined.
- Add food coloring to get it to a nice pink color. (You want it to be a little on the darker side because it will lighten up when you fold in the whipping cream)
- In another bowl, beat the whipped cream and powdered sugar until medium or firm peaks form.
- Set aside 1 1/2 cups of the whipped cream for topping the cheesecakes. Cover and refrigerate.
- Add 1/3 of the remaining whipped cream to the cream cheese mixture and fold until combined. Add the remaining 2/3 of the whipped cream and fold until blended well.
- Remove crusts from the fridge and divide the cream cheese mixture between the 6 dishes using a spoon.
- Cover the dishes with plastic wrap and refrigerate for 2 to 8 hours.
- Pipe or spoon some of the reserved 1 1/2 cups of whipping cream onto the top of each cheesecake. Top each with a raspberry.
For extra raspberry flavor divide 1 cup of raspberries between the 6 dishes before adding the cream cheese mixture to it.