In keeping with last week’s Backyard BBQ theme, I’ve come up with a winning dessert that takes minimal effort to assemble, can be made and refrigerated a day ahead, and doesn’t require you to fire up your oven on these very hot summer days. Oh, and did I mention that it’s seriously good? It is. Make a bunch of individual ones for easy serving, or one big one that you can bring out all fancy-like and impress your friends with your mad baking skills. I won’t tell them it only took 20 minutes to whip up if you don’t.
No-Bake Lemon Cheesecake with Cherry Compote
- 2 cups crushed graham crackers (about 2 packages)
- ⅔ cup unsalted butter, melted
- pinch of salt
- 1 tsp nutmeg
- 16 oz. cream cheese, softened
- 1 cup vanilla flavored Greek yogurt
- ½ cup plus 3 Tbsp granulated sugar, divided
- 2 tsp vanilla extract
- ¼ cup fresh squeezed lemon juice (from about 2-3 lemons)
- 3 cups cherries, pitted and halved (preferrably Rainier or Bing cherries)
- ¼ cup plus 2 Tbsp water
In a medium bowl, add graham crackers, melted butter, nutmeg, and a pinch of salt, and stir until well blended. Press into a 9″ round pie plate, or 4-6 individual serving dishes. Chill for 30 minutes.
While the crust is chilling, mix cream cheese, yogurt, ½ cup of sugar, vanilla extract, and lemon juice until thick and creamy. Pour cream cheese mixture over crust, cover and chill for 2-12 hours.
Set a saucepan over medium-high heat and add cherries, remaining sugar, and water. Cook, stirring occasionally, until water has evaporated and cherries are soft, about 5-8 minutes. Pour cherries over cheesecake and serve immediately, or cover and chill for up to 24 hours.