When you are craving a yummy dessert, but its too hot to turn your oven on, a no bake cheesecake is a great go to! Cheesecakes can be difficult to get right. You have to worry about the top cracking, wrapping the spring pan in foil, water baths etc... That is why a no-bake cheesecake is a never-fail delicious dessert. We made ours with Elderberry Syrup, so it can technically be called a health food 😉.
The filling is seriously the lightest cheesecake you will ever taste! My husband said it was like a delicious cloud! The slightly sweet berry filling and the oh so chocolatey cookie crust are an amazing flavor combination. You just have to try it!
Vegan and Traditional Recipe below
24 Chocolate Cookies- (we used store brand chocolate cream sandwich cookies)
1/2 cup butter or refined coconut oil
1 cup heavy whipping cream Or Silk Heavy Whipping Cream Alternative
2- 8ounce blocks cream cheese Or Tofutti Cream "Cheese"
1/3 cup sugar or Lakanto Monk Fruit
2 tablespoons confectioners sugar
2 tablespoons Göod Berry Co. Elderberry Syrup
1/4 cup plain greek yogurt Or coconut, oat, soy yogurt of your choice
1 teaspoon lemon juice
1 teaspoon vanilla extract
1.) Crush 24 sandwich cookies in a food processor. If you do not have one you can use a sealed ziptop bag and crush the cookie with a rolling pin. Pour crushed cookies into a bowl.
2.) Melt butter in a microwave safe bowl. Add to bowl of crushed cookies and stir to combine. It should resemble wet sand. Pour into a 9" tart pan and press cookies into the bottom and sides of pan. Place in refrigerator to set.
1.) Using a stand mixer or hand mixer, beat the room temperature cream cheese and granulated sugar on medium speed until you have a smooth creamy consistency. Scrape down the sides of the bowl and add the yogurt, lemon juice, vanilla extract and elderberry syrup. Beat for 2 minutes on medium speed until completely combined. Make sure there are no lumps.
2.) In a *cold* bowl whip the heavy cream to soft peaks, about 2 minute. Add the confectioners sugar and continue to whip until you have stiff peaks, about another 2 minutes.
3.) Transfer half the whipped cream into the cheesecake mixture and mix until combined. With a rubber spatula, fold the remaining whipped topping into the lightened cream cheese mix.
4.) Take crust out of the refrigerator and fill with cheesecake filling. Set in refrigerator 8 hours or overnight. Garnish with fresh fruit. Enjoy!