No-Bake Cherry Cheesecake

By Hklbrries

Cherry season has arrived.

This recipe, from a recent issue of Eating Well magazine, will help you whip up a special treat to celebrate, while keeping the kitchen cool.
Tips and notes: This recipe can be made ahead. Cover and refrigerate for up to 1 day.

To pit fresh cherries, use a tool made for the job – a hand-held cherry pitter; it also works for olives. Or pry out the pit with the tip of a knife or vegetable peeler.

To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Ingredients

• 4 cups halved pitted sour or sweet cherries, fresh or frozen (thawed, drained; see tips)
• 3/4 cup granulated sugar, divided
• 1/4 cup plus 4 teaspoons water, divided
• 2 tablespoons cornstarch
• Half a 14-ounce box graham crackers, preferably whole-wheat
• 1/2 cup chopped walnuts, toasted (see tips)
• 1/3 cup canola oil
• 2 8-ounce packages reduced-fat cream cheese (Neufchâtel), softened
• 2 cups nonfat plain or vanilla Greek yogurt
• 6 tablespoons confectioners’ sugar
• 1 teaspoon vanilla extract

Preparation

Step 1

Combine cherries, 1/2 cup sugar and 1/4 cup water in a large saucepan and bring to a boil. Combine cornstarch with 4 teaspoons water, then stir into the cherry mixture; return to a boil. Reduce the heat to medium and cook, stirring constantly, until the liquid thickens and looks syrupy, about 1 minute. Remove from heat.

Process graham crackers in a food processor until finely ground. Add walnuts and pulse until finely chopped. Transfer to a bowl; stir in the remaining 1/4 cup sugar. Drizzle with oil and stir to combine. Press into the bottom of a 9-by-13-inch baking dish.

Beat cream cheese, yogurt, confectioners’ sugar and vanilla in a medium bowl with an electric mixer until smooth, scraping down the sides as necessary. Spread over the crust. Spoon the cherry mixture over the top. Cover and refrigerate until cold, about 3 hours.

Nutrition Information:
Per serving
348 calories
17 grams fat (4 grams saturated)
9 grams protein
42 grams carbohydrates
20 milligrams cholesterol
2 grams dietary fiber
273 milligrams sodium