Back to No-Cook Red, White, and Blue Cheesecake All Reviews for No-Cook Red, White, and Blue Cheesecake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 40 mins Servings: 10 No-Cook Red, White, and Blue Cheesecake

Ingredients Ingredient Checklist 15 graham crackers (8 ounces) 1 stick unsalted butter, melted 3 tablespoons granulated sugar Salt 2 bars (8 ounces each) cream cheese, room temperature 3/4 cup confectioners’ sugar 1 cup Greek yogurt (full-fat) 2 teaspoons pure vanilla extract 1 cup heavy cream, whipped 2 cups fresh berries

Cook’s Notes When you’re pressing the crumbs into the pan for the crust, use a flat-bottomed measuring cup. It makes it easy to get an even thickness – and to get into the pan’s corners.

Gallery Read the full recipe after the video.

Recipe Summary prep: 25 mins total: 40 mins Servings: 10 No-Cook Red, White, and Blue Cheesecake

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 25 mins total: 40 mins Servings: 10

Recipe Summary

prep: 25 mins total: 40 mins

Servings: 10

prep: 25 mins

total: 40 mins

prep:

25 mins

total:

40 mins

Servings: 10

10

No-Cook Red, White, and Blue Cheesecake

No-Cook Red, White, and Blue Cheesecake

Ingredients

Ingredients

  • 15 graham crackers (8 ounces) 1 stick unsalted butter, melted 3 tablespoons granulated sugar Salt 2 bars (8 ounces each) cream cheese, room temperature 3/4 cup confectioners’ sugar 1 cup Greek yogurt (full-fat) 2 teaspoons pure vanilla extract 1 cup heavy cream, whipped 2 cups fresh berries

Directions

In a food processor, pulse graham crackers until finely ground (you should have about 2 cups). Add butter, 2 tablespoons granulated sugar, and 1/4 teaspoon salt; pulse until combined. Press crumbs evenly onto the bottom and 1 inch up the sides of a 9-inch springform pan.

In a large bowl and using an electric mixer on high, beat cream cheese until fluffy, 3 minutes. Add confectioners’ sugar, yogurt, vanilla, and a pinch of salt; beat until smooth. With a rubber spatula, fold in whipped cream. Pour cream cheese mixture into crust and smooth top. Cover and refrigerate until firm, at least 8 hours (or overnight).

Combine berries and remaining 1 tablespoon granulated sugar; let stand 15 minutes. Run a knife around edge of cake; release sides to remove from pan. Top with berries and juices.

Cook’s Notes When you’re pressing the crumbs into the pan for the crust, use a flat-bottomed measuring cup. It makes it easy to get an even thickness – and to get into the pan’s corners.

Cook’s Notes

When you’re pressing the crumbs into the pan for the crust, use a flat-bottomed measuring cup. It makes it easy to get an even thickness – and to get into the pan’s corners.

Reviews (6)

 Add Rating & Review     198 Ratings   5 star values:        47    4 star values:        71    3 star values:        52    2 star values:        23    1 star values:        5

Reviews (6)

Add Rating & Review     198 Ratings   5 star values:        47    4 star values:        71    3 star values:        52    2 star values:        23    1 star values:        5

Add Rating & Review

198 Ratings 5 star values: 47 4 star values: 71 3 star values: 52 2 star values: 23 1 star values: 5

198 Ratings 5 star values: 47 4 star values: 71 3 star values: 52 2 star values: 23 1 star values: 5

198 Ratings 5 star values: 47 4 star values: 71 3 star values: 52 2 star values: 23 1 star values: 5

  • 5 star values: 47 4 star values: 71 3 star values: 52 2 star values: 23 1 star values: 5

    Martha Stewart Member     Rating: 5 stars       07/03/2019   This is super easy to make and every time I make it there is nothing left. There hasn’t been a guess that hasn’t lived it!  

Martha Stewart Member     Rating: 1 stars       07/05/2018   I made the recipe as written, but I found it really needed more sugar (and I don't like overly sweet things). Even after all set, I found it really too sour and not a great flavor. I think it must have been the Greek yogurt. I used Fage 4%. Sour cream might be better choice. Also, the cream cheese left lumps in the better, which I found really annoying. I put it through a strainer, and there were still lumps. That was probably something I did wrong, but it would be helpful to provide advice on how to avoid this.  

Martha Stewart Member     Rating: 5 stars       11/05/2017   I've made this receipt time after time and it's always a favorite. It's also so simple.  

Martha Stewart Member     Rating: Unrated       08/18/2013   Delicious and easy to make. Searching for full-fat Greek yogurt was the only challenge. I used a Pyrex storage dish instead of a springform pan. Getting the pieces out of the dish intact required a little bit of effort. I also used gluten-free graham cracker crumbs to make this dessert gluten-free.  

Martha Stewart Member     Rating: 5 stars       07/07/2013   Super easy and delicious! Not overly sweet and heavy like some cheesecakes, either. The crust holds up well and the cake cuts into slices nicely. I will make this again.  

Martha Stewart Member     Rating: Unrated       07/05/2013   Made this for the 4th July. It was delicious and so easy to make and makes a beautiful presentation. Will be making this again.

    Martha Stewart Member

    Rating: 5 stars 07/03/2019

This is super easy to make and every time I make it there is nothing left. There hasn’t been a guess that hasn’t lived it!

Rating: 5 stars

Rating: 1 stars 07/05/2018

I made the recipe as written, but I found it really needed more sugar (and I don’t like overly sweet things). Even after all set, I found it really too sour and not a great flavor. I think it must have been the Greek yogurt. I used Fage 4%. Sour cream might be better choice. Also, the cream cheese left lumps in the better, which I found really annoying. I put it through a strainer, and there were still lumps. That was probably something I did wrong, but it would be helpful to provide advice on how to avoid this.

Rating: 1 stars

Rating: 5 stars 11/05/2017

I’ve made this receipt time after time and it’s always a favorite. It’s also so simple.

Rating: Unrated 08/18/2013

Delicious and easy to make. Searching for full-fat Greek yogurt was the only challenge. I used a Pyrex storage dish instead of a springform pan. Getting the pieces out of the dish intact required a little bit of effort. I also used gluten-free graham cracker crumbs to make this dessert gluten-free.

Rating: Unrated

Rating: 5 stars 07/07/2013

Super easy and delicious! Not overly sweet and heavy like some cheesecakes, either. The crust holds up well and the cake cuts into slices nicely. I will make this again.

Rating: Unrated 07/05/2013

Made this for the 4th July. It was delicious and so easy to make and makes a beautiful presentation. Will be making this again.

All Reviews for No-Cook Red, White, and Blue Cheesecake

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for No-Cook Red, White, and Blue Cheesecake

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest