No Bake Raspberry Lemon Cheesecake Dip

My sister, Abigail, brought this to a family get together and I loved it and loved her presentation of it. She deconstructed it and it makes for an easy way to have cheesecake. When I want a zesty sweet treat, I turn to this.  The original recipe is found on the blog, My Baking Addiction. Below is a half recipe.  Don't forget to thaw your whipped topping and let your cream cheese soften

1/3 C sugar
Zest of 1 lemon
4 oz cream cheese (1/2 8 oz block), softened
1 t lemon juice, fresh
1/2 t vanilla
4 oz whipped topping (1/2 8 oz tub), thawed
1/2 C raspberries, fresh or frozen, slightly mashed with a fork
Graham crackers, honey flavored

1. In large mixing bowl, mix together the sugar and lemon zest until sugar becomes moist and fragrant.

2. Add cream cheese and beat with electric mixer until smooth. Add lemon juice and vanilla until combined.

3. Using rubber spatula, fold in whipped topping (thawed), until well blended.  Fold in raspberries. 

4. Place in serving dish and cover and refrigerator for at least 2 hours before serving. Spoon onto plate and dip graham crackers.