No-Bake Cherry Cheesecake
From EatingWell: May/June 2012
This no-bake cherry cheesecake is an easy summertime treat. This no-bake cheesecake recipe has omega-3-rich walnuts in the graham cracker crust and uses nonfat Greek yogurt and reduced-fat cream cheese in the filling to keep saturated fat in check. If you want a bright red topping, use sour cherries. Sweet cherries give it a more purple hue. To make gluten-free no-bake cherry cheesecake, use gluten-free graham crackers.
- 4 cups halved pitted sour or sweet cherries, fresh or frozen (thawed, drained; see Tips)
- 3/4 cup granulated sugar, divided
- 1/4 cup plus 4 teaspoons water, divided
- 2 tablespoons cornstarch
- Half a 14-ounce box graham crackers, preferably whole-wheat
- 1/2 cup chopped walnuts, toasted (see Tips)
- 1/3 cup canola oil
- 2 8-ounce packages reduced-fat cream cheese (Neufchâtel), softened
- 2 cups nonfat plain or vanilla Greek yogurt
- 6 tablespoons confectioners’ sugar
- 1 teaspoon vanilla extract
- 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.
- 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.
- 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.
Per serving: 348 calories; 17 g fat (4 g sat, 7 g mono); 20 mg cholesterol; 42 g carbohydrates; 22 g added sugars; 9 g protein; 2 g fiber; 273 mg sodium; 228 mg potassium.
Nutrition Bonus: Vitamin A (17% daily value)
Carbohydrate Servings: 3
Exchanges: 1 1/2 carbohydrate (other), 1 starch, 1/2 fruit, 3 fat
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- May/June 2012