Raspberry Peach No Bake Cheesecake

I am a huge fan of no-bake cheesecake. I actually prefer it over the thick, sometimes dry, New York Style Cheesecakes. Maybe that is just because I am too lazy to go to all of that effort, but either way, I definitely prefer this no bake version of cheesecake.  It is so light, whipped, soft and smooth. The swirls of fresh raspberries and peaches helps the cheesecake not be overly sweet. If you are a cheater-cheater like me, using a pre-made graham cracker crust helps this dessert come together in just a few minutes! My Mother-in-Law has a similar recipe that uses Cool Whip instead of heavy whipping cream, but it's not a surprise the real whipped cream is even more rich and smooth. Yes, more calories & fat but SO worth it ;)
 Raspberry Peach No Bake Cheesecake**This recipe will make enough for one premade graham cracker crust as well as 2 Oreo Raspberry Cheesecakes in a Jar (recipe coming tomrrow) or 2 premade graham cracker pies (they will just not be quite as tall and thick).2 premade (or homemade) graham cracker crusts Sauce:2/3 c. powdered sugarZest of half of a lemon3/4 c. peaches, chopped1 1/2 c. raspberries1 T. cornstarchFilling:2 (8 oz.) cream cheese1 c. sugar Zest other half of lemonDash salt1 t. vanilla16 oz. heavy whipping cream2 T. powdered sugarFor the sauce, place all of the above ingredients into a saucepan and simmer on medium-low heat until thick (about 7-10 minutes). Once the sauce is thick, place in the fridge to cool off and become cold (about 20-30 minutes). While the sauce is cooling, whip the cheesecake filling by mixing the cream cheese and sugar together until completely smooth. Once the mixture is smooth, add the vanilla, lemon zest, and salt. Set aside. In another large bowl, whip the whipping cream with an electric mixer until stiff peaks form. Once the whipping cream is thick, fold it into the cream cheese mixture until smooth and fluffy. 
If you are using premade graham cracker crusts, place 1 inch of the cheesecake filling in the bottom of the crust. (Of course if you don't want to be lazy like me, you can make your own cheesecake crust ;). Take the sauce from the fridge and add 2-3 T. of the sauce on top of the first layer of the cheesecake. With a knife swirl the sauce into the bottom layer of the cheesecake. Spoon another portion of the cheesecake on top of the sauce (about 1 1/2 inches tall) and then cover the top of cheesecake with more sauce. Garnish with fresh peaches. Do the same to the second cheesecake until all of the cheesecake and sauce is gone.  Let the cheesecake set in the fridge for 1-2 hours until firm. You can make this cheesecake up the day before and keep the sauce off the top until just ready to serve. It will stay fine in the fridge without the sauce for several days if you need to make it ahead.