Blackberry-Lime No-Bake Cheesecake Bars
Blackberry topping
- 6 oz. blackberries
- ¼ cup granulated sugar
- Juice of 1 lime
Crust
- 1-1/4 cups crushed graham crackers (about 1 sleeve)
- 5 Tbsp. unsalted butter (melted)
- ¼ cup granulated sugar
Cheesecake filling
- 1 cup heavy cream
- ¼ cup honey (or maple syrup)
- 2 blocks (16 oz.) cream cheese (softened)
- ¼ cup Greek yogurt
- 1 tsp. vanilla extract
- Juice of 1 lime
- Pinch kosher salt
Blackberry topping
- In saucepan over medium heat, combine blackberries, sugar and lime juice. Smash blackberries with fork until broken down and mixture thickens, about 8 minutes.
- Pour into bowl through fine mesh strainer to remove seeds; let cool. (Note: Mixture will remain liquidy.)
Graham cracker crust
- In food processor, pulse graham crackers until fine crumbs.
- To mixing bowl, add graham cracker crumbs, sugar and melted butter and mix until consistency similar to wet sand.
- Into 8x8-inch baking dish, add mixture evenly and press firmly with bottom of glass or measuring cup into even, flat layer.
Cheesecake filling
- In a large bowl, using hand mixer (or in bowl of stand mixer fitted with whisk attachment), beat cream and 1/8 cup honey until stiff peaks form. Transfer whipped cream to another bowl.
- In the bowl used to whip cream, beat cream cheese and remaining 1/8 cup honey until smooth. Add yogurt, vanilla, lime juice and salt. Beat until no lumps remain. Add ¼ cup whipped cream and stir into cream cheese mixture. Gently fold in remaining heavy cream mixture until combined, being careful not to over mix.
Assembly
- Add filling to crust and smooth top with spatula.
- Spoon blackberry topping onto cheesecake and spread evenly to cover top.
- Cover carefully with plastic wrap and refrigerate until solid and well chilled, at least 4 hours or up to overnight.
- Slice into bars prior to serving. Garnish each slice with whole blackberry, if desired.
Get these ingredients and more at Vitacost.
