One simple recipe, three dreamy icebox desserts, no oven required.
Even the graham cracker crust sets in the freezer, not the oven.
The result is a light and creamy treat perfect for a summer get together.
Credit:Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster
Just verify your cream cheese is truly at room temperature before mixing or youll risk a lumpy cheesecake.
(Seriously, let it sit out on the counter for a couple hours.)
Stick with your favorite berry or choose an assortment.
The other two variations provide even more ways to enjoy this no-bake dessert.
One has a chocolate wafer cookie crust, swirls of cherry preserves, andcherrieson top.
The other uses peak season peaches and gingersnaps in the crust.
Whichever flavor you choose, youll be happy you didnt have to turn the oven on to make it.
Press graham cracker mixture into bottom and about 3/4 inch up sides of prepared pan.
Freeze, uncovered, while preparing filling, about 15 minutes.
Add additional 1/4 cup powdered sugar, if desired.
Increase mixer speed to medium; beat until smooth and fluffy, 1 to 2 minutes.
Whisk heavy whipping cream in a large bowl by hand until stiff peaks form, 1 to 2 minutes.
Fold whipped cream into cream cheese mixture just until combined.
Spoon cream cheese mixture into chilled crust, smoothing top.
Chill, covered, until set, at least 4 hours or up to 24 hours.
To serve, carefully remove sides of springform pan, and place cheesecake on a plate.
Top with berries; garnish with flowers and mint, if desired.
Swirl 1/4 cupcherry preservesinto cream cheese mixture in chilled crust in Step 3.
Substitute 1 cup fresh or jarred pittedBing cherriesfor berries in Step 4; omit flowers and mint.
While cheesecake chills, stir together 2 Tbsp.honeyand 1 pitted and thinly slicedlarge (8-oz.)
fresh peachin a medium bowl; let stand for 30 minutes.
Substitute peach mixture for berries in Step 4; omit flowers and mint, and garnish with choppedcandied ginger.
