I’ve been avoiding doing a no-bake cheesecake recipe, despite the many food wishes for this, simply because I really like the dense, rich texture of the traditional baked version a lot that it seems nearly a crime to accomplish something like this instead.

IMG_20140909_123855That is clearly a silly attitude, as these are two entirely different sweets, and since I required a white canvas which to demonstration the fruity, 4th of July flag design seen herein, I went for this. The fact that people just experienced our first real heat wave of the summertime didn’t hurt either.
You could get this to lovely, sweet treat without turning over the oven is probably enough of a reason to provide this serious consideration. Aside from the taste and texture, I think your guests will enjoy the iconic stars and stripes style provided by the fresh blueberries and strawberries.
Everyone knows that if you eat a sufficient amount of fresh fruit using a dessert, it all cancels out the negative effects from your sugar and the body fat, or at least that’s what I’ve always assumed. Anyway, there is no better tribute an American make can pay to this great democracy of ours, than to produce a shortcut dessert that looks like our flag. USA! USA! USA! I am hoping you give this a try soon. Enjoy!
Substances for 12 servings:
6 tbsp melted butter
1/4 cup white sugar
For the filling:
2 mugs (1 pound) cream cheese (I actually used fifty percent regular and fifty percent mascarpone)
2 tsp grated lemon zest
2 tsp lemon juice
1 tsp vanilla extract
PreludeInZ said…
Chef John, is this website post’s title a cheeky small nod towards the overturning of DOMA? Or is it just a coincidence?
awesome looking cake! Xx
As one of the individuals who requested no-bake cheesecake as their foodwish, many thanks!!
A while ago I tried making the no-bake cheesecake filling with just cream parmesan cheese and lemon juice, and the end result arrived a bit too dense and gummy for my flavor. Now I understand the secret towards the mousse-like quality may be the whipped cream! I’ll definitely provide this a try soon.
Lovely homage! Though I might just go further and do a multi-colored fruit flag thing…
This recipe is merely the kind of thing I am looking for lately. High in fat and lower in sugar. I’ll most likely also replace area of the sugars with stevia. I’m thinking of using some homemade creme fraiche as part of the cream parmesan cheese layer. I really like the flavor of fermented dairy products. And I’ll bet I can find an almond/coconut flour crust and add some cocoa to it. Yup, that one will get a proceed. Thanks!
“A total slap in the facial skin to Betsy Ross” HA!
Achieved it for Canada day party last night. ?fbid=10151478788596892&l=d5163edc54
hope the hyperlink works. my mother LOVED IT! she said “thats what no bake parmesan cheese cake is normally all aboot”
I have work to accomplish, but now I’d really rather end up being building cheesecake for Canada day! I wouldn’t have even to get multiple varieties of fruit!
That said, I’m along with you – I definitely choose the baked cheesecake. Why place it in the refrigerator when you can put it in the range? 😀
Hey, the elements don’t point out egg however the video I saw you place one in – use egg?
I simply tried it, it arrived delicious. Many thanks for the recipe.
I’ve just tried this formula. It arrived awesome, I could hardly cease eating it. Many thanks, crispy pork belly udon your biggest enthusiast from Romania.
PS I’ve tried additional recipes from blog, these were all a hit.
I made an approximation of this formula and am happy with how it turned out.
I actually followed your component amounts on almost everything. I deviated from the recipe through the use of 2 mugs of weighty cream therefore i could add a ample (1/2-3/4 C) of homemade Crème Fraiche, also from your own blog.
My crust was made using finely ground almonds, cinnamon, brownish sugar, salt and butter…my sister doesn’t eat wheat gluten, so this was designed to accommodate her diet. I must say, it turned very close in structure and taste to a graham cracker crust.
After being within the fridge for 24+ hours, I used to be amazed at how close the taste was to a normal cheesecake. And with some cherry pie filling up on top…fuhgettaboutit.
Thanks a lot for the formula.
This came out well. Devoid of to turn the range on in the summer is always a treat. Thanks Chef John.
if we followed this formula and wanted to bake it afterwards, how long and at what temperature to bake it at? do we still need to allow it rest within the refrigerator for 3 hrs first?