~Amanda~
This dessert instantly made its way to my top 5 list within the first bite I ever had of it and I have been hooked ever since. It is the perfect summertime dessert; in the winter I feel like we always want warm, comforting desserts like pies or cakes, but when summertime rolls around we all tend to crave lighter and brighter meals and desserts and this is just that. The ‘cheesecake’ is made from cream cheese, whipped cream, and Greek yogurt and it’s so light and fluffy. It’s then combined with fresh blueberries, lemon zest, and lemon juice and poured on top of a ginger snap crust (which gives it a bold kick of flavor and spice) and then topped with fresh strawberries. I mean what sounds more refreshing and summery than that?! Trust me, you will love this.
I knew this dessert was amazing the first time I tried it, but what really confirmed it for me was the fact that my dad (who hardly ever eats dessert, and when he does, he doesn’t finish it) ate the entire thing! That never happens, so when it does, I know I’ve got something special on my hands. The biggest thing that sets this ‘cheesecake’ apart from other desserts, in my opinion, is the crust. One time when making cheesecake, I couldn’t find the gluten-free graham crackers at the store for the crust and I decided to try making it with gluten-free ginger snap cookies instead and I have been doing it that way ever since. Ginger snap cookies are made with spices like ginger (duh), cinnamon, and cloves… these warm spices offset the cool cheesecake filling so perfectly. I don’t think you could get a better combination.
Cheesecake is normally baked in the oven, so what makes this recipe so perfect for the summertime is that it’s NO BAKE! You can make a delicious dessert without having to turn on the oven and heat up the house. To make it you whip cream cheese with Greek yogurt and powdered sugar (it is dessert after all, we need a little sugar). You then add in blueberries and lemon juice and zest for that delicious fresh and tangy summery flavor. Once the mixture is poured over the crust, I like to top it with some fresh strawberries, a lemon slice, and a cookie. As my favorite chef Ina Garten does, I like to serve my food topped with some of the ingredients it’s made with so my guests get a little hint about what’s to come. And now it’s time to enjoy one of the best desserts you’ll ever have. HAPPY SUMMER!
- 1 cup ginger snap cookie crumbs (or graham cracker crumbs) gluten-free if necessary
- 1 tablespoon butter, melted
- 8 ounces low-fat cream cheese, room temperature
- ¾ cup powdered sugar
- 1 cup fat-free Greek yogurt
- 1 lemon, zested and juiced (plus 1 lemon sliced for serving)
- ½ cup fresh blueberries
- 2 cups whipped cream (I use cool whip)
- ½ cup fresh strawberries, sliced
- 8 glasses for serving
- Combine the ginger snap cookie crumbs in a bowl with the butter.
- Divide the mixture evenly between the 8 cups and gently press down. Set aside.
- Place the cream cheese in a large bowl and beat with a hand mixer on high speed until it’s light and fluffy. Add in the powdered sugar and beat to combine. Then add in the Greek yogurt, lemon juice and zest, and blueberries and mix until just combined and the blueberries have broken up a bit.
- Gently fold in the whipped cream until the whole mixture is combined and light and fluffy.
- Spoon the cream cheese mixture evenly between the 8 cups.
- Top with strawberry and lemon slices.
- Enjoy!
