No Bake Cheesecake with Raspberry Sauce


No Bake Cheesecake

Don’t feel like baking? Not a problem! Our creamy no-bake cheesecake is the perfect summer dessert.

Makes 8 servings

Ingredients
Cake:
8 oz cream cheese, softened
1/3 cup sugar
1 cup LILLY sour cream
2 teaspoons pure vanilla extract
8 oz whipped topping, thawed
1 prepared graham cracker crust
Sauce:
6 oz fresh raspberries
1/4 cup sugar
1 teaspoon fresh lemon juice
1/2 teaspoon pure vanilla extract

Directions
1. With an electric mixer, beat the cream cheese until smooth. Add the sugar, then add the sour cream and vanilla.

2. Use a large spatula to fold in the whipped topping.

3. Transfer the mixture into the piecrust. Cover and refrigerate for at least 4 hours, and preferably overnight.

4. To make the sauce: place the raspberries, sugar, lemon juice and vanilla in a small saucepan. Bring to a simmer over medium heat. Cook, stirring often, 10 minutes, until raspberries are very soft.

5. When cake is set, slice it, and spoon the raspberry sauce on top of each slice.

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