A cooler, lighter no-bake cheesecake is a much more delightful option on a hot summer day than the original, dense version (which is delicious, but may not fare well on a humid day). As Chef John so wisely says in his blog: “Everyone knows that if you eat enough fresh fruit with a dessert, it cancels out the negative effects from the sugar and the fat.” We completely agree with these words of wisdom! Let’s get to it, America!
What you’ll need for the crust
- 1 1/2 cups finely crushed graham cracker crumbs
- 6 tbsp melted butter
- 1/4 cup white sugar
- 2 tbsp unsweetened cocoa powder
What you’ll need for the filling
- 2 cups (1 pound) cream cheese (I used half regular and half mascarpone)
- 2 tsp grated lemon zest
- 2 tsp lemon juice
- 1 tsp vanilla extract
- 1 1/4 cups cold heavy whipping cream (36% fat)
- 1/3 cup white sugar
- Top with blueberries and strawberries
