🍰 No-Bake Raspberry Split Cake 🍰

Instructions:

Crust Preparation: Mix graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture into the bottom of a 9×13-inch dish to form the crust. Chill in the refrigerator while preparing the filling.
Filling Creation: In a large bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, and mix until combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
Assemble the Cake: Spread half of the cream cheese mixture over the chilled crust. Evenly distribute the fresh raspberries over the cream cheese layer. Top with the remaining cream cheese mixture.
Add the Topping: Gently warm the raspberry jam to make it pourable, then drizzle it over the cream cheese layer.
Chill: Refrigerate the cake for at least 4 hours, or overnight, to allow it to set fully.
Garnish and Serve: Before serving, garnish with additional fresh raspberries. Cut into slices and serve chilled.
Prep Time: 20 minutes | Chilling Time: 4 hours | Servings: 12 slices

🌟 Pro Tip: Enhance the raspberry flavor by adding a splash of raspberry liqueur to the filling for an adults-only version!

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