Preheat the oven to 350°F (175°C) if you want a lightly toasted crust. (You can skip baking for a quicker no-bake version — chilling works too.)

Mix graham crumbs, sugar, and melted butter in a bowl until evenly moistened.

Press mixture firmly into the bottom and up the sides of your pie dish. Use the back of a measuring cup to compact it.

Bake 8–10 minutes for a firmer crust, or chill 30 minutes if not baking. Let cool completely.

For homemade: whisk together 3/4 cup sugar, 3 tbsp cornstarch, 3 egg yolks, 1/2 cup lemon juice, and 2 tbsp lemon zest in a saucepan over medium heat. Cook, stirring constantly, until thickened (about 5–7 minutes). Remove from heat and whisk in 4 tbsp butter until smooth. Chill before using.

If short on time, a good-quality store-bought lemon curd works wonderfully and saves you a step.

In a small saucepan, combine raspberries and sugar. Cook over medium heat until raspberries break down (5–7 minutes).

If you prefer a thicker sauce, stir in the cornstarch slurry and cook 1–2 minutes more until glossy.

Press through a fine-mesh sieve if you want a seedless sauce; otherwise, leave the seeds for a rustic bite.

Stir in lemon juice, then cool to room temperature.

Beat softened cream cheese with powdered sugar and vanilla until smooth.

In a separate bowl, whip the cold heavy cream to stiff peaks.

Fold whipped cream into the cream cheese mixture gently, preserving as much lightness as possible.

Spread a thick, even layer of lemon curd over the cooled crust.

Spoon half the cream mixture over the lemon layer and smooth.

Drop small spoonfuls of raspberry sauce across the cream, then use a skewer to drag through and create pretty swirls.

Add the remaining cream layer on top, smoothing gently. Finish with a few more raspberry dollops and a light swirl if desired.

Chill the pie for at least 4 hours (overnight is best) so the layers set nicely.

Garnish with extra raspberries, lemon zest, or mint just before slicing.

Use a hot, clean knife for neat slices — wipe between cuts.