That it’s a no-bake takes all the stress out of making this delicious dessert. No baking means no cracking, and even better, the fridge does all the hard work.
| Level: | Easy |
| Total: | 3 hr 30 min |
| Active: | 30 min |
| Yield: | 12 servings |
Ingredients
- 3 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 12 tablespoons salted butter, melted
- 16 ounces cream cheese, softened
- 2 cups vanilla yogurt
- 1 cup powdered sugar
- 1 tablespoon vanilla extract
- One 8-ounce container whipped topping, such as Cool Whip
- 1/3 cup raspberry preserves
- 1 cup fresh raspberries
Instructions
- For the crust: Line a 9-by-13-inch baking pan with parchment paper, allowing a couple of inches of overhang on the longer side. This will help remove the cheesecake once set.
- Combine the graham cracker crumbs, granulated sugar and butter in a large bowl. Mix well and add to the bottom of the lined pan. Press the mixture firmly and evenly into the pan, then set aside.
- For the filling: Add the cream cheese, yogurt, powdered sugar and vanilla to a blender, then blend until smooth. Add to a bowl and completely fold in the whipped topping. Pour over the top of the prepared crust and smooth. Add spoonfuls of the preserves to the top and, using a skewer or knife, swirl the preserves. Grid the top with fresh raspberries. Cover and refrigerate until completely chilled, 3 hours.
- Remove and slice into squares to serve. The cheesecake pieces can be stored in an airtight container in the fridge for up to 5 days.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 474 |
| Total Fat | 33 g |
| Saturated Fat | 18 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 1 g |
| Sugar | 30 g |
| Protein | 6 g |
| Cholesterol | 89 mg |
| Sodium | 355 mg |
Reviews
I made this recipe yesterday. I couldn’t believe how delicious it was. I think it is important to note that this recipe needs to be frozen. I placed it in the freezer overnight. Today I took it out, and using the parchment paper overhang I removed it from the pan to the cutting board. I let it sit for 15 – 20 minutes and then cut it into 20 squares. I served the amount of squares I wanted and I placed the remaining cut squares in quart sized freezer bags and returned them to the freezer. They are amazing and delicious. They cut easily after freezing and then letting them sit for 15 – 20 minutes. Ree never said to freeze them but you could easily tell her finished product was obviously frozen when she piled them on a plate otherwise she could have never cut them into neat squares.
Such a light refreshing desert !! I made this just as the recipe shows. However putting this in the freezer made it more solid. Served 10-15 minutes after bringing out of the freezer. So delish !!! Received many compliments at the Baby shower event.
This is more of a creamy whipped dessert, not cheesecake like. The cheesecake part did not set up was just creamy, not firm. Taste the tang from the yogurt. Used chocolate hazelnut spread as the topping. Overall good tasting.
I made this but put in in 2 regular graham crusts….one for us with raspberries and one for my parents with strawberries (I actually froze theirs as I was seeing them a week later.) Both were very good…Mom called today wanting the recipe.
Also, I used zero sugar yogurt since Mom has diabetes.
Think I will make again with orange marmalde and manderin oranges.
Also, I used zero sugar yogurt since Mom has diabetes.
Think I will make again with orange marmalde and manderin oranges.
To I’m Beth, below the comments that you see when scrolling, you’ll see the words
“ show more comments” or something like that. Tap on that and all the other comments will come up.
“ show more comments” or something like that. Tap on that and all the other comments will come up.
How does one READ the comments? I’ve clicked everything I know. I want to make this but want to read the comments first.