No-bake fresh cherry cheesecake:
4 Cup Sweet Cherries – halved and pitted. (Fresh is best, frozen – drained)
¾ Cup Granulated Sugar (divided, SEE RECIPE)
¼ Cup Plus 4 teaspoons – water (divided)
2 tbls Cornstarch or Arrow Root
½ box Graham crackers – Whole Wheat OR Gluten Free
½ cup chopped Walnuts – Toast or Roast for better flavor.
1/3 cup corn oil
16 oz Reduced Fat Cream Cheese
2 Cups Non Fat Greek Yogurt
6 tbls Confectionary Sugar
1 tsp Vanilla Extract
1. Combine cherries, ½ cup Granulated Sugar, and ¼ cup Water in large saucepan and bring to a boil. Combine cornstarch with 4 tsp of water and dissolve cornstarch. Stir the mixture in to cherry mixture and bring to a boil. Once it comes to a boil turn down heat to medium high and stir constantly until the liquid thickens, about 1-2 minutes. Turn off heat and set aside
2. Put Graham crackers in food processor until finely ground and add the walnuts, pulsing until finely chopped. Transfer mixture to a bowl and stir in 1/4 cup granulated sugar, then add the corn oil. Stir and combine. Press graham cracker mixture into 9X13 inch baking pan, or individual pie tins.
-Beat cream cheese, yogurt, confectionary sugar, vanilla in a medium bowl with electric mixer until smooth, scraping sides down as necessary. Spread mixture over the crust. Spoon the cherry mixture over the top.
Cover and Refrigerate until cold. About 3 hours. Can be made the day before.
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