No-Bake Cheesecake


I generally don’t like no-bake cheesecakes, but when the hot weather hits, and you crave a cheesecake-like dessert but can’t stand the idea of turning on your oven.. This recipe will be a life-saver. Obviously, the consistency and taste is different than an egg-and-cheese-filled New York-style cheesecake, but the flavor here is fresh, bright and perfect for warmer weather. Enjoy!

No-bake Cheesecake

For the cheesecake

  • 15 graham crackers (8 ounces)
  • 1 stick (115 g) unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Salt
  • 2 sheets of gelatin
  • 16 oz (450 g) cream cheese, room temperature
  • 3/4 cup (90 g) confectioners’ sugar
  • 1 cup (280 g) Greek yogurt (full-fat)
  • 2 teaspoons pure vanilla extract
  • 1 cup (230 g) heavy cream, whipped

For the berries

  • 2 cups (about 300 g) fresh berries
  • 1 tablespoon (15 g) granulated sugar

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.

Soak gelatin sheets in a bowl of cold water for 5-10 minutes.

Beat cream cheese in large bowl until fluffy, about 3 minutes. Add half of the confectioners’ sugar, yogurt, vanilla, and a pinch of salt; beat until smooth.

Pour about three tablespoons of the cream a pan and bring just to a boil. Remove from heat, wring out the gelatin sheets thoroughly and stir them, one at a time, to the hot cream. They will dissolve instantly. Pour the gelatin mixture into the cream cheese mixture and mix well.

Whip the cream together with other half of confectioners’ sugar until it holds stiff peaks. With a rubber spatula, carefully fold the whipped cream into the cream cheese mixture.

Pour the cheesecake mixture into the crust and smooth the top with the rubber spatula. Cover and refrigerate until firm, at least 8 hours (or overnight).

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 and serve.

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