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!
No Bake Cheesecake Tart with Fresh Berries
Ingredients
FOR THE CRUST:
- 8 oz. graham cracker crumbs (15 graham crackers finely crushed)
- 1/2 cup butter, melted
- 3 Tbsp. granulated sugar
FOR THE CHEESECAKE FILING:
- 16 oz. cream cheese (2 bars), softened
- 1/2 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
- In a medium bowl, combine the graham cracker crumbs with 3 Tbsp. granulated sugar and the melted butter. Mix to combine.
- Press the crumbs evenly into the bottom and sides of a 9″ fluted tart pan with a removable bottom. Set aside.
- Place the cream cheese in the bowl of an electric mixer and blend on medium high for 2 minutes.
- Place the cream cheese in the bowl of an electric mixer and blend on medium high for 2 minutes.
- Add the lemon zest and Greek yogurt and mix until smooth. Remove the mixture to another bowl in order to whip the cream.
- Wash and dry the mixing bowl.
- Place the heavy cream in the the bowl of the electric mixer and whip until the cream forms stiff peaks.
- Fold the whipped cream into the cream cheese mixture and then pour it into the tart shell, mounding it slightly toward the middle.
- Cover and refrigerate at least 8 hours or over night.
- Remove the tart from the refrigerator.
- Use a paring knife to gently loosen the crust from the rim of the pan, then gently lift out of the tart rim.
- Scatter or arrange fresh berries on top, slice and serve.
