no-bake cheesecake

Tags

Baking with kids, berries and cheesecake, cheesecake, dessert, Kids in the kitchen, no-bake cheesecake, seasonal

Both my daughters were in the mood for baking. The only problem was that it was 35 degrees C. 43 C with the humidity index. Way too hot for baking! What we needed was a dessert to beat the heat. One which didn’t require baking. A cool dessert, creamy and sumptuous, but no hot oven. We found just the thing here, thanks to Martha Stewart. A no-bake cheesecake, topped with luscious berries fresh from the farmers’ market. Simple enough that it required no help from me… other than to break-up the occasional bickering! Oh, what was I thinking?

No-Bake Cheesecake

2 cups of Graham Cracker Crumbs

1 stick (1/4 cup) of unsalted butter, melted

3 tablespoons of sugar

Salt

2 x 8 oz. (1 lb.) packages of cream cheese, room temperature

3/4 cup of confectioner’s sugar

1 cup of full-fat Greek yogurt

2 teaspoons of vanilla extract

1 cup of heavy (35%) cream, whipped

Fresh berries

In a large bowl, add the Graham Cracker crumbs, the butter, 2 tablespoons of granulated sugar, and 1/4 teaspoon of salt. Use your fingers to combine. Press the crumb mixture evenly onto the bottom, and 1 inch up the sides, of a 9-inch springform pan.

In a large bowl, beat the cream cheese with an electric mixer on high, until fluffy, about 3 minutes. Add confectioners’ sugar, yogurt, vanilla, and a pinch of salt, and beat until smooth. With a rubber spatula, fold in the whipped cream. Pour cream cheese mixture into the crust and smooth the top. Cover and refrigerate until firm, at least 8 hours (or overnight).