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In a mixing bowl, whisk the cream cheese, condensed milk, lemon juice and vanilla extract. Gently fold in the frozen berries.
Line a loaf pan with parchment paper so it hangs over the edges creating handles. Spray the parchment with nonstick spray.
Combine graham cracker crumbs and butter then press into the bottom of the prepared loaf pan.
Pour and evenly spread the cheesecake mixture over the graham cracker crust.
Fold the parchment paper handles on top and freeze for 4 hours or overnight.
Remove from freezer 15 minutes before serving.