No-Bake Fresh Cherry CheeseCake Recipe Perfect for Summer Dessert

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess.

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cream cheese spread

Ricotta is lighter and can be more affordable.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

graham cracker crumbs

🥗Healthier: almond flour

💰Cheaper: digestive biscuits

Almond flour is gluten-free and adds a nutty taste.

Crush 65 grams of Oreo cookies and mix with 25 grams of melted unsalted butter.

Press the Oreo mixture into the bottom of a 6-inch springform pan using a potato masher or hands.

Refrigerate the crust for about 1 hour to set.

Puree 90 grams of fresh cherries with a bit of bottled cherry.

In a mixing bowl, combine 250 grams of cream cheese, 65 grams of sugar, 100 grams of yogurt, 6 grams of lemon juice, and 8 grams of gelatin.

Whip 120 grams of fresh cream to soft peaks and fold it into the cream cheese mixture.

Separate half of the cream cheese mixture and mix it with the cherry puree.

Place the cream cheese mixture in the freezer for 15 minutes to stabilize.

Prepare cherry jelly by mixing 8 grams of water, 60 grams of sugar, 3 grams of lemon juice, and 2 grams of gelatin, then boil and strain.

Ensure the jelly is below 30 degrees Celsius before pouring it over the cheesecake layers to avoid melting.

Layer the cherry jelly over the cheesecake and refrigerate for 2 hours or freeze for 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens