I have never been a huge fan of cheesecake, but when I saw this being made on marthastewart.com I decided I had to try it. It seemed so simple, not nearly as heavy as most cheesecakes, and beautiful.
I made this for our family Fourth of July picnic and within minutes I walked back to the table and there was nothing but crumbs. We all loved it so I am urging you to definitely try this one when you are craving something sweet this summer!
No-Bake Red White and Blue Cheesecake
- 15 graham crackers, approx. (8 ounces)
- 1 stick unsalted butter, melted
- 3 tablespoons granulated sugar, separated
- 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 (*see tip below)
- 2 cups fresh berries
- Pulse graham crackers in a food processor until finely ground (should have about 2 cups). Add butter, 2 tablespoons of the sugar, and 1/4 tsp. of salt. Pulse until combined. Press crumbs evenly onto the bottom and 1 inch of the sides of a 9-inch springform pan.
- 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).
- Before serving combine your berries and the remaining 1 tablespoon of sugar and let stand for about 10 minutes. Run a knife around crust then release from springform. Top with berries. Enjoy!
* Note- a simple way to whip up some real whipping cream without dirtying too many more dishes, and takes no time, is to pour your desired amount of heavy whipping cream into a container that seals well. Make sure to choose one in which your necessary cream only takes up about a 1/4-1/2 of the container because it will expand. Start shaking vigorously and within 1-3 minutes you will have perfectly whipped cream! I always get Alan to do this for me and literally within 1 or 2 minutes the cream has turned into perfect whipped cream! Love it!