1 (9 inch) pie crust or graham cracker crust, baked
2 (8 ounce) packages Neufchâtel Cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
1/2 tsp lemon zest
2 cups sliced peaches, fresh, frozen or canned (drained, if using canned)
1/2 cup raspberries
1/4 cup raspberry preserves (I used sugar-free)
1 teaspoon lemon juice
Mint for garnish, if desired
While the pie crust is cooling, combine Neufchâtel cheese, sugar, lemon zest and vanilla, mix well until blended.
Spread onto bottom of baked and cooled crust; chill 1/2 hour.
Top with peaches and raspberries just before serving.
Combine preserves and juice, mixing until well blended. Warm for a few seconds in the microwave to make it easier to spoon over peaches.
Garnish with fresh mint.