Ingredients:

  • 1.5 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • 2 tbsp granulated sugar
  • 8 oz full-fat cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream, chilled
  • 1 tbsp lemon juice
  • 1 cup fresh raspberries or blueberries

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate using the back of a spoon or a flat-bottomed glass.
  2. Place the crust in the freezer for 10 minutes to firm up.
  3. In a medium bowl, beat the softened cream cheese and powdered sugar together on medium-high speed until completely smooth. Stir in the vanilla extract and lemon juice.
  4. In a separate chilled bowl, beat the heavy whipping cream on high speed until stiff peaks form.
  5. Using a rubber spatula, gently fold one-third of the whipped cream into the cream cheese mixture to lighten it. Slowly fold in the remaining whipped cream using a cut and turn motion until no white streaks remain.
  6. Pour the filling into the chilled crust and smooth the top with a spatula.
  7. Cover loosely with plastic wrap and refrigerate for at least 4 hours to set.
  8. Top with fresh raspberries or blueberries before serving.