Dessert
No-Bake Cherry Cheesecake
Juicy cherries simmer into a glossy compote that drapes over a silky cream cheese and Greek yogurt filling. A toasted walnut and graham cracker crust anchors each cool, creamy bite.
- Total
- 22 min
- Prep
- 20 min
- Cook
- 2 min
- Serves
- 12
Nutrition per Serving
- Calories
- 349
- Protein
- 9g
- Carbs
- 42g
- Fat
- 17g
- Fiber
- 2g
- Sugar
- 29g
- Sodium
- 228mg
Ingredients
- 4 cup 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 tbsp 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 cup nonfat plain or vanilla Greek yogurt
- 6 tbsp confectioners' sugar
- 1 tsp vanilla extract
Instructions
- 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.