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No-Cook Red, White, and Blue Cheesecake

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Recipe photo courtesy of Andrew Purcell

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

Source: Everyday Food, July/August 2013
Total Time Prep Servings

Ingredients

Directions

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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Reviews

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How would you rate this recipe?
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  • MS11627153
    18 AUG, 2013
    Delicious and easy to make. Searching for full-fat Greek yogurt was the only challenge. I used a Pyrex storage dish instead of a springform pan. Getting the pieces out of the dish intact required a little bit of effort. I also used gluten-free graham cracker crumbs to make this dessert gluten-free.
    Reply
  • MS11608326
    7 JUL, 2013
    Super easy and delicious! Not overly sweet and heavy like some cheesecakes, either. The crust holds up well and the cake cuts into slices nicely. I will make this again.
    Reply
  • MS12223437
    5 JUL, 2013
    Made this for the 4th July. It was delicious and so easy to make and makes a beautiful presentation. Will be making this again.
    Reply

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