No-Bake Cheesecake with Raspberry Sauce

This would be a perfect dessert to make for VALENTINE'S DAY! Our family has been making this No-Bake Cheesecake for years. It's much lighter and fluffier than other cheesecakes and this crust is divine! 

The recipe for the Raspberry Sauce is my creation. We've also used it on french toast, pancakes, crêpes, and angel food cake...

GRAHAM CRACKER CRUST:

     9 full rectangular graham crackers, finely crushed (1 1/2 cups)

     6 Tbs. butter, melted

     1/3 cup sugar

     1/2 tsp. cinnamon

Spray an 8 or 9" pie plate with non-stick cooking spray and set aside. (I use a springform pan.) Mix all ingredients together and press firmly into pie plate. Chill until cheesecake filling is ready.*

* Can bake at 375° F. for 7 minutes for other recipes, but for this recipe, it's best chilled.

           

CHEESECAKE:

     8 oz. light cream cheese, softened

     1/3 cup sugar
     1/3 cup light sour cream

     1/2 tsp. vanilla

     1 (8 oz.) container frozen whipped topping (such as Cool Whip), thawed in refrigerator

With an electric mixer, beat cream cheese, sugar, sour cream and vanilla together until smooth. Stir in Cool Whip until smooth. Carefully pour into unbaked graham cracker crust and chill at least 4 hours until serving. Top individual slices with chilled raspberry sauce.

RASPBERRY SAUCE:

     2 cups frozen raspberries (can also use fresh)

     2/3 cup sugar

     2 Tbs. cornstarch

     3/4 cup water

     1/2 tsp. vanilla

     1/4 tsp. almond extract

Place frozen raspberries in a saucepan with sugar and cornstarch. Pour water over raspberries and stir with a whisk until cornstarch is dissolved. Cook over medium heat, stirring often, until sauce thickens. Remove from heat and stir in vanilla and almond extracts. Chill until serving. Can heat to serve with pancakes or french toast. Store leftovers in refrigerator for up to a week.