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Line an 8 x 8 square baking pan with parchment or wax paper leaving some to overhang outside the sides of the pan.
In a food processor, blend the shortbread or graham crackers until fine crumbs form. Add melted butter and sugar and mix until combined. If you don't own a food processor, add the crumbs, melted butter, and sugar in a bowl and mix together.
Press crust mixture into the bottom of the pan. Place in the freezer for at least 15 minutes.
While the crust is chilling, make the cheesecake filling. Add softened cream cheese, sugar, and fresh raspberries to a blender or mixer. Mix until completely creamy.
Whip 1 cup of heavy cream until soft peaks form. Fold into cream cheese mixture.
Remove the crust from the freezer and pour filling all over the crust. Cover and place in the freezer for at least 4 hours or overnight.
When ready to serve, cut into slices and top with fresh raspberries and homemade whipped cream. Serve cold.
Nutrition information is automatically calculated, so should only be used as an approximation.
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