No-Bake Cheese­cake

Canadian Running - - RUNNER’S KITCHEN -


Gra­ham cracker crust

1 cup gra­ham cracker crumbs 2 tbsp melted co­conut oil or but­ter


8 oz. pack­ages low-fat cream cheese 1 cup low-fat plain Greek yo­gurt ¼ cup honey 1 tbsp su­gar 2 tbsp le­mon juice 1 tbsp vanilla ex­tract Pinch of salt


1. To make the gra­ham cracker crust, stir gra­ham cracker crumbs and oil/ but­ter to­gether un­til com­bined. Add 2 loosely packed ta­ble­spoons of crust to the bot­tom of each jar or serv­ing dish, and use your fin­gers or a spoon to pack it down firmly. 2. For the cheese­cake, add all in­gre­di­ents to a food pro­ces­sor, and pulse to com­bine, scrap­ing the edges of the bowl once or twice to be sure that all in­gre­di­ents are blended. 3. Spoon about M cup of the mix­ture into each jar or serv­ing dish on top of the gra­ham cracker crust. 4. Re­frig­er­ate for 2–3 hours un­til set. 5. Serve topped with berries, nuts, other de­sired top­pings or en­joy as is.

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