Ingredients:
For the crust:
1 1/2 cups crushed graham crackers
1/3 cup melted butter
1/4 cup sugar
For the cream cheese layer:
2 cups cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
For the raspberry compote layer:
2 cups fresh raspberries
1/2 cup granulated sugar
2 tablespoons lemon juice
For the lemon mousse layer:
1 cup heavy whipping cream
1/4 cup powdered sugar
Zest of 1 lemon
1 tablespoon lemon juice
For garnish
Additional raspberries
Lemon zest
Directions:
Combine crushed graham crackers, melted butter, and sugar; press into the bottom of a pan. Chill.
Blend cream cheese, sugar, and vanilla until smooth; spread half over the crust. Chill.
Cook raspberries, sugar, and lemon juice to make a compote; cool and spread over cream cheese layer.
Whip heavy cream with lemon zest, juice, and powdered sugar to form a mousse; spread over compote.
Finish with the remaining cream cheese blend. Refrigerate until set.
Garnish with whipped cream, fresh raspberries, and lemon zest.