With your hand mixer, beat cream cheese, lemon juice and zest, raspberry preserves and 1/2 cup powdered sugar until smooth. Set aside.

Beat heavy cream, vanilla extract, and remaining 1/4 cup powdered sugar on high speed until soft peaks form. Fold heavy cream mixture gently into cream cheese mixture.

Line an 8×8 baking dish with parchment paper, with an overhang on two sides. This will make serving the cake much easier! Spoon a thin layer of the heavy cream mixture into the bottom of the dish. Top with one layer of graham cracker sheets. You will have to break them up slightly so they cover the whole dish. Spoon half of the heavy cream mixture over the graham crackers. Top evenly with graham crackers. Spoon the remaining heavy cream mixture over the top.

Cover baking dish, and move to the freezer for 4 hours. If you freeze overnight, move to the fridge an hour before serving. Garnish with fresh lemon slices and raspberries.