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Raspberry Lemonade Cheesecake

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Ingredients for 12 servings

  • Graham Cracker Crust:
  • 12 Graham Crackers
  • ¼ Cup Sugar
  • 1/3 Cup Darigold® Butter, Melted
  • Cheesecake:
  • 2 - 8 Ounce Packages Cream Cheese, Softened
  • 2 Quart Crystal Light® Lemonade Packet, Using ½ of 1 Packet
  • ½ Cup Granulated Sugar
  • 1 Teaspoon Vanilla
  • 2 Large Eggs
  • 2 Tablespoons Flour
  • Pinch of Salt
  • ½ Cup Seedless Raspberry Jam
  • Small Baking Pan


Preheat oven to 375 degrees.
In a food processor prepare the crust. Add the graham crackers, sugar and melted butter and process until the graham crackers are crumbs. Press the crumbs using your hand or the bottom of a measuring cup into the baking pan. Bake for 8-10 minutes, remove from the oven and allow to cool.
In a large bowl add the cream cheese, ½ of a 2 quart Crystal Light® lemonade packet and sugar. Mix using a hand mixer, until the ingredients are combined and the cream cheese is smooth. Add the vanilla and the eggs one at a time, mixing between each egg. Next add the flour and salt and mix one last time. Spread the cheesecake filling onto the cooled crust. Dollop the raspberry jam over the cheesecake and take a toothpick, skewer or tip of a knife and swirl the jam into the cheesecake.
Bake the cheesecake for 30 minutes or until it is slightly jiggly in the center. Cool completely and cut into 12 bars.

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