If you haven’t already noticed, this summer I am all about the no-bake desserts. With limited time available and no desire to make the A/C work any harder than it already is, no-bake desserts are a perfect option. Not only are these cherry cheesecake bars an easy summertime treat but they are also a great addition to your 4th of July picnic or party.
As with every dessert I make I try to make it as healthy as possible without the taste being noticeably off. These bars are no different. Instead of a traditional graham cracker crust made with fattening butter, this crust is made with olive oil containing heart healthy fats and omega-3 rich walnuts. The walnuts add a touch of extra flavor to the crust to make up for the loss of richness when butter is cut from the equation. To keep saturated fat in check in the filling, regular cream cheese is swapped out for a blend of reduced-fat cream cheese and nonfat Greek yogurt. You can even make these bars gluten-free if you make the simple exchange of gluten-free graham crackers for regular.
Whether you want to pass a delicious dessert at an Independence Day themed picnic/party or simply desire an easy, no bake summer dessert for your family, these no-bake cherry cheesecake bars are sure to never disappoint!
No-Bake Cherry Cheesecake Bars
- Half of a 14 oz. box of Graham Crackers; preferably whole-wheat
- ½ cup chopped Walnuts; toasted
- ¼ cup Sugar
- 1/3 cup light Olive Oil
- 2 (8 oz.) pkg. Reduced-Fat Cream Cheese (Neufchatel); softened
- 2 cups Plain Greek Yogurt
- 6 tbsp. Confectioner’s Sugar
- 1 tsp. Vanilla Extract
- 2 cans Cherry Pie Filling (you may not need all of the 2nd can)
- Process graham crackers in a food processor until finely ground. Add walnuts and pulse until finely chopped. Transfer to a bowl and stir in the sugar. Drizzle with the oil and stir to combine. Press into the bottom of a 13-x-9 inch baking dish.
- Beat cream cheese, yogurt, confectioners’ sugar and vanilla in a medium bowl with an electric mixer until smooth. Spread evenly over the crust. Spoon the cherry topping over the filling until no filling shows through the topping. Cover and refrigerate until cold and set, about 3 hours. Cut into squares and enjoy!
RECIPE ADAPTED FROM: CAROLYN MALCOUN
PHOTOGRAPHY & STAGING: PETER MENDOROS
ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017
Christmas is quickly approaching and you know what that means… Cookie season!!! Holiday dessert tables always have cookies and are adorned year after year with the traditional family favorites. These favorites typically include sugar cookies, gingerbread men, and anything peppermint infused. I love all of these but sometimes you just want something fresh and new to try. That is why each year alongside the traditional cookies, I always make sure that I add one new cookie to the platter that everyone can try to enjoy alongside the usual favorites.
It is from that tradition that I created my annual dedication to diverse holiday cookie options in the month of December. For the next few weeks you will be seeing many posts on cookies that I find can be a great addition to any holiday dessert table. I started this year with Cherry Cheesecake cookies. These cookies have been sweeping the social media airwaves as of late but I actually came across this cookie back in 2010 and fell in love. Cherry cheesecake was always a favorite of mine as a kid and melding those flavors into the portable ease of a cookie is heavenly.
I like to make the cookie dough ahead of time not only to save precious time for baking other things but also because these cookies do not have a very long lifespan after they have been baked. It is best to make them the day they are going to be devoured because the cream cheese filling causes them to spoil at an accelerated rate. Also the extended chilling time will make it much easier to shape and roll the dough balls in the graham cracker crumbs.
The formula I use makes about 2 dozen cookies and is enough for my family at the holidays, but if you have a larger family you can certainly double the recipe. Once the cookies have been baked be sure to store them in an airtight container for no more than 2 days.
Cherry Cheesecake Cookies
- 1¾ cups All-Purpose Flour
- 1 tsp. Baking Powder
- ½ tsp. Salt
- 1 (8 oz.) Pkg. Cream Cheese; softened
- 10 tbsp. (1 ¼ sticks) Unsalted Butter; softened
- ¾ cups Granulated Sugar
- 1 Egg
- 1 tsp. Vanilla Extract
- ½ cup Graham Cracker Crumbs
- 1 (20 oz.) can Cherry Pie Filling
- Mix the flour, baking powder, and salt in a bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and sugar together on medium-high speed until the texture becomes smooth and creamy. Add the eggs and vanilla and mix until combined. Reduce the mixer speed to low and add the flour mixture. Mix the dough together until it is incorporated. Do not overmix. Refrigerate the dough overnight.
- Heat the oven to 350°. Line 2 baking sheets with parchment paper. Place the graham cracker crumbs in a small bowl. Place the cherry pie filling in a shallow dish. Remove the dough from the refrigerator. Roll the dough into 1 inch balls and then roll in the graham cracker crumbs. Place the dough balls 2 inches apart on the prepared baking sheets. Use the back of a tablespoon to make an indentation in the center of each dough ball.
- Use a small spoon to place 3 cherries in the indented center of each cookie. Be sure to strain off as much of the filling/juice to ensure the cherries do not end up swimming in a cherry bath and creating a soggy-centered cookie. Bake the cookies until golden around the edges, about 12 to 15 minutes. Be sure to rotate the pans halfway through the baking time to ensure even cooking.
- Cool cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
SPECIAL THANKS TO:
PETER MENDOROS – PHOTOGRAPHY & STAGING
RECIPE ADAPTED FROM STEPHANIE MATTHEWS
ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2013