This lemon raspberry mousse cake is a refreshing and tangy dessert that is perfect for summer. With a food processor, blend graham crackers, sugar, and melted butter to make the crust. For the mousse, blend fresh raspberries, sugar, cream cheese, and lemon juice until smooth. Fold in whipped cream and pour the mixture over the crust. Chill the cake for a few hours before serving. The result is a light and fluffy cake with a perfect balance of sweet and tangy flavors.
