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
  Check out the video to see how Chef John turns a pile of ingredients into some tasty dishes on his Food Wishes blog.

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