Creamy no bake cheesecake makes a wonderful dessert that won't heat up the kitchen.
Just because it's hot outside doesn't mean a delicious, decadent dessert isn't possible. On hot summer days, I turn to this no bake cheesecake to please my family and guests. Whipped and light with a classic graham crumb crust makes it a household favourite.
It's just perfect plain, but toppings of fresh fruits or berries are always welcome. Favourites are sliced strawberries, fresh raspberries, or blueberries.
This cheesecake can also be flavoured with jam swirls, cocoa powder, or try swirling in cool liquid Jell-O just before refrigerating, but don't overmix. This will result in a ribbon of flavoured gelatin through the cake.
This recipe is suitable for ovo-lacto vegetarians, and if needed, use gluten-free graham crumbs for the crust. I find it easier to find gluten-free graham crackers, which I crush to create my own crumbs when needed.
(Makes 12 servings)
2 cups graham cracker crumbs (gluten-free if needed)
1/3 cups monk fruit sweetener (or granulated sugar)
1/3 cups plant-based butter, melted
1/4 teaspoon sea salt
2, 8oz packages light cream cheese, room temperature
1/2 cup non-fat sour cream
3/4 cup baking monk fruit sweetener (or powdered sugar)
1/8 teaspoon sea salt
2 teaspoons fresh lemon juice
1 teaspoon pure vanilla extract
1/2 teaspoon fresh vanilla bean
1, 1/2 cups heavy whipping cream
3 cups fresh strawberries, sliced (optional)
Using a food processor, add the ingredients listed under crust. Pulse several times until the crumbs resemble wet sand. Transfer the crumbs into the base of a spring-from pan and press into a flat compacted layer (use something with a flat surface to help compact the crust). Refrigerate the crust until needed.
In a large mixing bowl, add the cream cheese. Using an electric hand mixer on medium-high speed, beat the cream cheese until smooth, stopping to scrape the bowl as needed. Add the baking monk fruit sweetener (or powdered sugar), salt, lemon juice, pure vanilla extract, and vanilla bean then continue beating until smooth.
Reduce the speed of the mixer to low and slowly begin pouring in the whipping cream. When the cream is incorporated, slowly increase the speed of the mixer as the mixture thickens. Once the batter is thick, pour it into the springform pan on top of the graham crumb crust and refrigerate overnight (minimum 8 hours).
When it is time to serve, top with fresh fruits and berries like sliced strawberries, raspberries, or blueberries (optional).
Nutritional Information Per Serving:
total calories = 248 | total fat = 17.81g | saturated fat = 10.09g | cholesterol = 50.67mg | sodium = 288.15mg | net carbohydrates = 35.1g | dietary fibre = 0.57g | sugars = 6.05g | protein = 3.02g