Mix together cookie crumbs, mint, and melted butter.Press the crust evenly into a 9-inch tart pan. Bake the crust at 350°F for 10-12 minutes, or until it’s slightly golden brown and appears set. Cool completely.In the bowl of an electric mixer, beat softened cream cheese with powdered sugar until smooth and creamy. Add heavy cream and Litehouse Raspberry Vinaigrette. Whisk together on medium-high speed until soft and fluffy. Add lemon juice as needed.
Top with fresh berries.