Here’s a great way to be independent: Make a July 4th dessert that sets in the fridge! With a buttery graham-cracker crust, a rich cream cheese and yogurt filling, and a sprinkle of fresh berries, this is one treat that everyone will enjoy this holiday. Make sure to save a slice for yourself (before it all disappears!).
Sarah’s Tip of the Day:
Get started on the crust by combining graham crackers, butter, granulated sugar, and salt in a food processor before pressing it into a springform pan. Next, use an electric mixer to beat cream cheese, confectioners’ sugar, yogurt, vanilla, and salt before gently folding in your whipped cream. Pour into your crust and place in the fridge for at least eight hours. When the time is up, top with sugar-coated berries and serve. I have a feeling you’ll want to make this cake every week of the summer!
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15 graham crackers (8 ounces)
1 stick unsalted butter, melted
3 tablespoons granulated sugar
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
Berry Pretty — This combo of fruit suits July 4th, but you can use whatever’s best at the market.
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.
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Nutritional Info: per serv (10 servings): 488 cal; 37 g fat; 6 g protein; 35 g carb; 1 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
No-Bake Red, White and Blue Cheesecake – Everyday Food with Sarah Carey




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