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No-Cook Red, White, and Blue Cheesecake

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Relax with this colorful, festive dessert that spends time in the fridge, not the oven.

  • Prep:
  • Total Time:
  • Servings: 10

Photography: Andrew Purcell

Source: Everyday Food, 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 Notes

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.

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