No-Bake Berry Flag Cake

No-Bake Berry Flag Cake

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From: EatingWell Magazine, June 2019

This American flag cake has a no-bake cheesecake base and is decorated with fresh berries for a patriotic treat that takes just 20 minutes to assemble. Make this easy dessert recipe for a Fourth of July party or any festive summer occasion.

Ingredients 16 servings

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Original recipe yields 16 servings
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Metric
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  • 7 ounces graham crackers, broken into large pieces
  • ½ cup toasted pecans
  • ¼ teaspoon salt
  • ⅓ cup canola oil
  • 2 (8 ounce) packages reduced-fat cream cheese, softened
  • 2 cups nonfat plain Greek yogurt
  • ⅔ cup confectioners' sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1½ cups raspberries
  • 1¼ cups blueberries and/or blackberries

Preparation

  • Prep

  • Ready In

  1. Pulse graham crackers, pecans and salt in a food processor until finely ground. With the motor running, drizzle in oil, then pulse to combine. Press into a 9-by-13-inch baking dish.
  2. Add cream cheese, yogurt, confectioners' sugar, lemon zest and lemon juice to the food processor. Puree until smooth, about 1 minute. Dollop the mixture over the crust, then gently spread into an even layer. Cover and refrigerate until cold, at least 2 hours and up to 1 day.
  3. To serve, arrange berries in a flag pattern on top of the cake and cut into 16 squares.
  • To make ahead: Refrigerate for up to 1 day.

Nutrition information

  • Serving size: 1 square
  • Per serving: 234 calories; 14 g fat(5 g sat); 2 g fiber; 20 g carbohydrates; 6 g protein; 24 mcg folate; 8 mg cholesterol; 12 g sugars; 9 g added sugars; 213 IU vitamin A; 5 mg vitamin C; 67 mg calcium; 1 mg iron; 224 mg sodium; 131 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 3 fat, ½ fruit, ½ other carbohydrate, ½ starch

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