This recipe is a combination of two and they just so happen to work perfectly together! I’ve never had a big sweet tooth- they used to force me to eat my birthday cake when I was a child – but I do enjoy a sweet and tart treat every so often.
This no-bake cheesecake is not only easy to make but also great for entertaining since it can be made up to two days in advance. In this version, I made my own graham cracker crust, but you can always use a store-bought one, as well.
I used this recipe and modified the sauce portion. While I love pomegranate, the syrup was a bit too sticky for my taste.
If you prefer to make your own crust, simply combine graham cracker crumbs, melted butter (slightly cooled) and sugar with fingers and then pack into the bottom of a greased pan. This should help the cheesecake crust from not sticking and making it easy to serve.
The filling couldn’t be easier to make! This recipe calls for gelatin so that it will keep the cheesecake together. Put your gelatin into cold water and let sit so that it can soften.
In the meantime, you simply combine your ingredients of cream cheese, Greek yogurt, vanilla extract, sugar and lemon juice in a mixer. Add a touch of salt to bring out the sweetness and tartness of the mixture. While the ingredients combine, create a water bath and let gelatin dissolve before mixing it into the cheesecake mixture.
To make, in my opinion, the best part of the recipe…the frutti di bosco sauce. You will need a pint of blueberries, 1/2 pint of raspberries, lemon juice and sugar.
In a saucepan, squeeze lemon juice from 2 lemons and add your blueberries. Let the blueberries burst, about 4-5 minutes. Stir in sugar and simmer until it coats the back of a spoon. I also throw in a tsp of corn starch to thicken up the sauce. Stir in fresh raspberries and a few sprigs of thyme at the very end. The raspberries keep their shape and the thyme adds that extra citrus note.
Pour filling into the pan and refrigerate for at least 6 hours. Once the sauce cools, it can be served. I would recommend serving the sauce as a garnish on the side. There are a few steps to this recipe but they are all so very simple and easy. The hardest part is waiting for the 6 hours before you can dig in!
Crust Ingredients
- Nonstick vegetable oil spray
- 1 1/2 cups fine graham cracker crumbs t
- 1/2 cup (1 stick) unsalted butter, melted, cooled slightly
- 1/4 cup sugar
Crust Instructions
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Coat bottom and sides of pan with nonstick spray. Line bottom with a parchment-paper round. Using your fingertips, mix remaining ingredients in a medium bowl until mixture holds together when pinched tightly. Pack onto bottom of pan in an even layer (using the bottom of a flat measuring cup works well). Chill until firm, at least 1 hour or up to 1 day.
Filling Ingredients
- 2 teaspoons powdered gelatin
- 1 1/2 pounds cream cheese, room temperature
- 1 1/2 cups plain whole-milk Greek yogurt
- 3/4 cup sugar
- 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
Filling Instructions
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Place gelatin and 1 1/2 tablespoon cold water in a heatproof bowl. Let stand until softened, 5-10 minutes.
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Pulse cream cheese, yogurt, sugar, lemon juice, vanilla, and salt in a food processor, scraping down sides as needed, until completely smooth.
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Pour water to a depth of 1/2-inch into a small skillet over medium heat. Place bowl with gelatin in skillet; stir until gelatin dissolves, about 2 minutes. Remove bowl from skillet.
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With processor running, drizzle gelatin into cream cheese mixture; mix until well blended. Pour into prepared crust. Tap pan firmly on the counter to break up any big air bubbles. Smooth top. Cover tightly with plastic wrap and chill for at least 6 hours before serving. DO AHEAD Cheesecake can be made 2 days ahead. Keep chilled.
Frutti di Bosco Sauce Ingredients
- 1 pint blueberries
- 6 tablespoons fresh lemon juice
- 1/8 salt
- 1/2 cup sugar
- 1/2 pint raspberries
Frutti di Bosco Sauce Instructions
- Heat blueberries, lemon juice and salt in a saucepan over medium heat.
- Let blueberries burst, about 4-5 minutes.
- Stir in sugar and let simmer.
- Stir often and let sauce thicken.
- Add tsp of corn starch, stirring often.
- Take off heat and stir in raspberries and sprigs of thyme
