Of course one of my favorite things about summer is having a lot more free time on my hands. Part of me wants to spend most of this time in the kitchen baking all those recipes that I have been meaning to try. This poses a problem since there are only two people living in our house, and there are too many treats to go around. The other issue is that some days it’s just too darn hot to turn on the oven or the stove. Since most of the country is in this heat wave that we are having, we all need a quick and easy 4th of July no bake dessert. And it is one of my favorites…cheesecake!
By looking at this photo, it is hard to believe that there was no baking required. Believe me I was just as surprised by the texture and taste of this cheesecake. The graham cracker crust comes together nice and easy. The cream cheese layer whips up in no time and all you need to do is chill it for at least 8 hours to get the firmness that you are looking for. Blair and I have been enjoying this for dessert since Sunday. The tanginess of the cream cheese and the sweetness from the berries compliment each other fantastically. Beat the heat and impress your guests this 4th of July with this showstopper!
No Cook Cheesecake
15 graham crackers (8 ounces)
1 stick unsalted butter, melted
3 tablespoons granulated sugar, divided
2 bars (8 ounces each) cream cheese, room temperature
3/4 cup confectioners’ sugar
1 cup Greek yogurt
2 teaspoons pure vanilla extract
1 cup heavy cream, whipped
2 cups fresh berries
What you’ll do:
Pulse the graham crackers in a food processor until they are fine crumbs. Add melted butter, 2 tablespoons of the granulated sugar, and 1/4 teaspoon salt, pulse until combined. The mixture should resemble wet sand. Press crumbs evenly onto the bottom and 1 inch up the sides of a 9-inch springform pan, using the bottom of a measuring cup helps to pack it down nicely. Set aside while you prepare the filling.
In a large bowl beat cream cheese with an electric mixer until fluffy, about 3 minutes. Add confectioners’ sugar, yogurt, vanilla, and a pinch of salt; beat until smooth. With a rubber spatula, fold in the prepared whipped cream. Pour cream cheese mixture into crust and smooth top(it may cover up the crust and go over the top, that is okay). Cover and refrigerate until firm, at least 8 hours or overnight. About 15 minutes before serving, combine berries and remaining 1 tablespoon granulated sugar; let macerate for 15 minutes. Run a knife around edge of cake; release sides to remove from pan. Top with berries and juices.
Source: Everyday Food, July/August 2013