This delicate graham crust pie is filled with a lemony cream cheese filling. Top it with fresh raspberries and a drizzle of raspberry jam for a beautiful summertime dessert.

Yield: Serves 8.



  • 16 graham wafers
  • 1/4 cup packed brown sugar
  • 1/4 cup butter, melted
  • 8 oz cream cheese, softened
  • 1/3 cup sugar
  • 1/2 cup sour cream
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla
  • 2 cups raspberries
  • 1/4 cup raspberry jam, sieved


  1. To prepare crust, process graham wafers in a food processor, using an on/off motion, until coarse crumbs form. There should be 1 cup crumbs.
  2. Add brown sugar and butter and process just until combined.
  3. Press crumb mixture evenly onto bottom and up sides of a 9 inch tart pan with a removable bottom. Bake at 375ºF for 8 minutes.
  4. Cool completely on a rack.
  5. To prepare filling, use medium speed of an electric mixer and beat cream cheese and sugar until smooth. Beat in sour cream, lemon juice and vanilla just until blended.
  6. Spread filling in cooled crust.
  7. Cover and refrigerate for at least 4 hours or up to 24 hours. Arrange raspberries over filling. Melt jam over low heat; cool slightly. Drizzle over top.
Nutritional analysis per serving:

401 calories, 21.7 g fat, 4.5 g protein, 48.7 g carbohydrate, 3.1 g fibre, 299 mg sodium