This Red, White and Blue No-Bake Berry Cheesecake is perfect for your 4th of July


What a great holiday the Fourth of July can be!  It’s always a day of sunshine, relaxation and family.  The beach, the pool; cold, light grown-up drinks.  Sweet watermelon, crispy fried chicken and spicy deviled eggs are summer favorites.  Hamburgers and hotdogs sizzle on the grills manned by our husbands, fathers and boyfriends patiently braving the searing heat to give us the platters of perfectly prepared foods we crave.  Our American celebration of independence is particularly precious this year in light of all that has happened in our world the past few weeks.  Our 4th get-togethers speak of the value we give our loved ones.  We choose to spend time with them.  We long for those dear, dear days when afternoons with our special people unravel slowly, leisurely and we have the luxury of wiling away the hours laughing or relaxing in silence enjoying their presence.  Yes, the Fourth of July allows us to slow down and appreciate a relaxed and easy commemoration of independence.  That said, I’m going to make my Fourth simple, stress-free AND gloriously delicious.  Dessert will be this make-ahead No-Bake Berry Cheesecake.  Cold and not too sweet; it can easily be made one or two days prior to serving.  Any berries may be used, however, if cut strawberries are to be used keep in mind the juices will bleed into the cream cheese mixture.  And it’ll be pretty but it will be pink…-ish.  This dessert may be assembled in single-serving cups of your choice or in a large trifle bowl.  I’ve even called into service big, crystal flower vases for a more dramatic presentation.  I’ll tell you, though, it all looks pretty darn good.  So here’s to a Fourth of July gathering that honors all we hold priceless…liberty, tolerance, individualism, justice and objectivity.  I’m certain we’ll all do a good job of that!

No-Bake Berry Cheese Cake

  • Servings: 8-10
  • Difficulty: easy
  • Print

  • 1/2 cup toasted pecans, finely chopped
  • 1/4 cup granulated sugar
  • 1 1/2 cups graham cracker crumbs
  • 3 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, room temperature, reduced fat is fine but not fat free
  • 1 cup powdered sugar
  • 1 1/2 cups Greek yoghurt, make sure it’s a thick one, like Fage
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream
  • 3 cups assorted fresh berries plus any to garnish
  1. In a small bowl mix the pecans, granulated sugar, graham cracker crumbs and butter until thoroughly combined.  Set aside.
  2. Place the cream cheese and powdered sugar in a separate bowl and, using a hand mixture on medium speed, beat until well combined.
  3. To the cream cheese mixture add the Greek yoghurt and vanilla extract.  Mix well.  Set aside.
  4. In a separate bowl whip the cream until soft peaks form.
  5. Gently fold the whipped cream into the cream cheese mixture.
  6. Divide the graham cracker mixture evenly between the serving glasses.  Do not pack down.
  7. Spread a good inch of cream cheese filling over cookie crumbs in each glass.
  8. Top filling with an inch of berries followed by cream cheese, layering until you get to the top of each glass.
  9. Garnish with berries and a sprig of mint.
  10. Chill a minimum of 6 hours up to 2 days.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.