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No-Bake Cherry Cheesecake

  • Prep Time: 40 minutes
  • Cook Time: 3 hours
  • Servings: 12
  • Course: Dessert

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.

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Ingredients

  • 4 cups halved pitted sour or sweet cherries, fresh or frozen (thawed, drained)
  • 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
  • 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
  • Reynolds® Bakeware 13x9 Non Stick Pan with Lid

Directions

Step 1

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.

Step 2

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 Reynolds® Bakeware 13x9 Non-Stick Pan.

Step 3

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. Put the lid on the pan and refrigerate the cheesecake until cold, about 3 hours.

Tip

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.

Tip

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.

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