No-Bake Cherry Cheesecake

Preparation

1. Combine cherries, 1/2 cup sugar and 1/4 cup water in a large saucepan and bring to a boil. Combine cornstarch with 4 teaspoons water, then stir into the cherry mixture; return to a boil. Reduce the heat to medium and cook, stirring constantly, until the liquid thickens and looks syrupy, about 1 minute. Remove from heat.
2. Process graham crackers in a food processor until finely ground. Add walnuts and pulse until finely chopped. Transfer to a bowl; stir in the remaining 1/4 cup sugar. Drizzle with oil and stir to combine. Press into the bottom of a 9-by-13-inch baking dish.
3. Beat cream cheese, yogurt, confectioners’ sugar and vanilla in a medium bowl with an electric mixer until smooth, scraping down the sides as necessary. Spread over the crust. Spoon the cherry mixture over the top. Cover and refrigerate until cold, about 3 hours.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 1 day.

• Tips: To pit fresh cherries, use a tool made for the job—a hand-held cherry pitter; it also works for olives! Or pry out the pit with the tip of a knife or vegetable peeler.
• To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition