No Bake Cheesecake Tart with Fresh Berries

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No Bake Cheesecake Tart with BerriesIf your kitchen feels too hot for baking today, but you want to make something yummy and beautiful to serve tomorrow for the 4th, here is a recipe to try.

No bake cheesecakes have been around forever. I remember a lot of recipes made with Cool Whip or sweetened condensed milk, served in a pre-made crumb shell and topped with those sticky-sweet canned cherries. Pretty predictable and not that impressive.

Well, here is my updated version of the no-bake cheesecake, adapted from Martha Stewart’s recipe in Everyday Food. This tart contains “real” ingredients – Greek yogurt, lemon zest, heavy cream, and fresh berries. It’s rich and creamy with flavors reminiscent of a New York style cheesecake, but so much nicer to make on a hot day. It’s super easy and it’s pretty amazingly delicious, too.

Keep refrigerated until serving, then enjoy!

Happy 4th of July!
– Mary

No Bake Cheesecake Tart with Fresh Berries
 
A delicious no-bake tart reminiscent of a New York style cheesecake. For best results, use full-fat cream cheese and yogurt.
Author:
Recipe type: Dessert, No-Bake, Tart
Cuisine: American
Serves: 10
Ingredients
  • FOR THE CRUST:
  • 8 oz. graham cracker crumbs (15 graham crackers finely crushed)
  • ½ cup butter, melted
  • 3 Tbsp. granulated sugar
  • FOR THE CHEESECAKE FILING:
  • 16 oz. cream cheese (2 bars), softened
  • ½ cup granulated sugar
  • 1 tsp. fresh lemon zest
  • 1 cup honey flavored Greek yogurt
  • 1 cup heavy cream
  • FOR THE FRUIT TOPPING:
  • 2 cups assorted fresh berries
Instructions
  1. In a medium bowl, combine the graham cracker crumbs with 3 Tbsp. granulated sugar and the melted butter. Mix to combine.
  2. Press the crumbs evenly into the bottom and sides of a 9″ fluted tart pan with a removable bottom. Set aside.
  3. Place the cream cheese in the bowl of an electric mixer and blend on medium high for 2 minutes.
  4. Add ½ cup granulated sugar and continue blending on medium high until the cream cheese is light and fluffy, about 3 minutes more.
  5. Add the lemon zest and Greek yogurt and mix until smooth. Remove the mixture to another bowl in order to whip the cream.
  6. Wash and dry the mixing bowl.
  7. Place the heavy cream in the the bowl of the electric mixer and whip until the cream forms stiff peaks.
  8. Fold the whipped cream into the cream cheese mixture and then pour it into the tart shell, mounding it slightly toward the middle.
  9. Cover and refrigerate at least 8 hours or over night.
  10. Remove the tart from the refrigerator.
  11. Use a paring knife to gently loosen the crust from the rim of the pan, then gently lift out of the tart rim.
  12. Scatter or arrange fresh berries on top, slice and serve.