It's been a while since I've shared... but this one was too quick and easy and YUMMY not to.
Cheesecake:
2 8oz cream cheese, room temperature
1 can sweetened condensed milk
1/4 c. lemon juice
2 Tbsp. vanilla.
Whip together with a blender until smooth. Pour into your favorite graham cracker crust pie shell. Let chill in fridge until set.
Raspberry Topping:
12oz package frozen unsweetened raspberries, thawed
1/2 c. sugar
1 tsp. lemon juice
Blend thawed raspberries in a blender until smooth. In a small saucepan over medium heat, mix raspberries, sugar, and lemon juice. Stir until the sugar is disolved. Put into a storage container and let chill in fridge until serving time.
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