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Lemon Raspberry Cheesecake Pie

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“An adaptation of NurseDi's Recipe 175105. Very easy and quick to prep. A combination of two great flavours in the crust, a creamy and tangy cheesecake filling. Delectable raspberry topping (tough to resist on its own). Could substitute blueberries, strawberries, blackberries, or cherries - sweet or sour! Cook time includes chill time.”
READY IN:
2hrs 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Crust - Melt the butter and stir it into the chocolate and graham crumbs. Press into a 9" deep pie dish.
  2. Filling - Cream together the cream cheese and sweetened condensed milk. Add in the lemon juice and vanilla extract. Spoon into the crust and smooth the top. Chill for 2 hours or overnight.
  3. Topping - In a small saucepan, stir together the raspberries, icing sugar and butter. Heat just enough to melt everything then chill.
  4. Serve slices of cheesecake with dollops of raspberry sauce.

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