Some people tweak recipes to be healthier. I tweaked salad to be cheesecake.
No-Bake Three-Cheese Cheesecake
This recipe is here by way of happy accident. I didn't have enough of this or that for the recipe I'd originally set out to make. But I had ideas on how to get around it. And here we are. This is my new favorite and I've made it with lots of toppings: strawberries, mixed berries, and (as pictured) a combination of plums, white peaches, and loganberries.
I often make my sweets less sweet, so taste the cheesecake filling before you chill/assemble and add more powdered sugar by the tablespoon if you prefer more.
Graham Cracker Crust
- 11-12 graham crackers, crushed into fine crumbs
- 3 tablespoons light brown sugar
- 7 tablespoons unsalted butter, melted
- Pinch of kosher salt
- 2/3 cup goat cheese
- 2/3 cup ricotta
- 1 8oz container cream cheese
- 2 teaspoons vanilla extract
- 1/2 cup powdered sugar (more to taste)
Make the graham cracker crust. If starting with whole graham crackers, either pulse them in a food processor or smash them into crumbs with a rolling pin. (For the latter, put 3-4 graham crackers into a large freezer ziploc at a time and roll them with the pin until they’re fine crumbs.) Add sugar, melted butter, and salt and mix well with a fork.
Pour crumbs into a 9” pie dish or baking pan and press down with a large tablespoon, your hands, or a drinking glass until flat on the bottom and well pressed together along the sides. Chill in the refrigerator for an hour or you can bake the crust in a 325F oven for about 10 minutes, until fragrant. Let crust cool completely before filling.
Meanwhile, make the filling. In a medium bowl, add all ingredients except powdered sugar. Mix well with a large spoon or a whisk. Sift sugar into the bowl and mix, starting very slowly so the sugar doesn’t poof up all over the place. Chill cheese mixture in it's bowl in the refrigerator until the crust is ready.
When ready to assemble, pour filling into the crust, smoothing the top with the back of a clean tablespoon. Chill for 2 hours before topping.
Add toppings and enjoy!
Sifting the sugar into the bowl for the filling is to get rid of some of the lumps in the finished product. It is still somewhat lumpy due to the ricotta cheese, so if it doesn’t bother you, then by all means skip the sifting.