Close

No-Cook Red, White, and Blue Cheesecake

When you're pressing the crumbs into the pan for the crust, use a flat-bottomed measuring cup. It makes it easy to get an even thickness -- and to get into the pan's corners.

  • Prep:
  • Total Time:
  • Servings: 10
No-Cook Red, White, and Blue Cheesecake

Photography: Andrew Purcell

Source: Everyday Food, July/August July/August 2013

Ingredients

  • 15 graham crackers (8 ounces)
  • 1 stick unsalted butter, melted
  • 3 tablespoons granulated sugar
  • Salt
  • 2 bars (8 ounces each) cream cheese, room temperature
  • 3/4 cup confectioners' sugar
  • 1 cup Greek yogurt (full-fat)
  • 2 teaspoons pure vanilla extract
  • 1 cup heavy cream, whipped
  • 2 cups fresh berries

Directions

  1. In a food processor, pulse graham crackers until finely ground (you should have about 2 cups). Add butter, 2 tablespoons granulated sugar, and 1/4 teaspoon salt; pulse until combined. Press crumbs evenly onto the bottom and 1 inch up the sides of a 9-inch springform pan.

  2. In a large bowl and using an electric mixer on high, beat cream cheese until fluffy, 3 minutes. Add confectioners' sugar, yogurt, vanilla, and a pinch of salt; beat until smooth. With a rubber spatula, fold in whipped cream. Pour cream cheese mixture into crust and smooth top. Cover and refrigerate until firm, at least 8 hours (or overnight).

  3. Combine berries and remaining 1 tablespoon granulated sugar; let stand 15 minutes. Run a knife around edge of cake; release sides to remove from pan. Top with berries and juices.

Cook's Note

Berry Pretty
This combo of fruit suits July 4th, but you can use whatever's best at the market.

Reviews

Be the first to comment!

Related Topics