No-bake is just about right at the moment, with temperatures soaring over 30 degrees in addition to the humidity which steps things up another 10 degrees here in southwestern Ontario. I never mind the heat, really, but even for me, who was freezing to the point of sickness for the duration of a never-ending long Canadian winter, it's a bit much. Perhaps more surprising is that this savory girl wanted to make a dessert in the first place, but sugar in moderation isn't going to hurt you and this cake has some healthy additions besides.
This recipe appealed to me in particular because it didn't have a graham cracker base, but a blend of oats, walnuts and dried fruit. The original recipe called for raisins, but I used a combination of dried cherries and cranberries instead. Either way, you are in for a treat, especially when fresh cherries are in season for a wonderful fresh-tasting no-cook cherry sauce served over top.
|No-Bake Lemon Cherry Cheesecake|
|Recipe by Lisa Turner|
Adapted from The No-Cook No-Bake Cookbook: 101 Delicious Recipes for When It's Too Hot to Cook
Published on July 23, 2013
Easy, rich and creamy no-bake lemon cheesecake with a healthy nut and dried fruit crust served with a delicious fresh no-cook cherry sauce
More cakes from Lisa's Kitchen you are sure to enjoy:
Ricotta Cheesecake with Mixed Berries and Balsamic Vinegar
Blueberry Ricotta Cheesecake
Goat Cheese Cheesecake with Ricotta Cheese
Pineapple Upside-Down Cake
On the top of the reading stack: Affliction by Russell Banks
Audio Accompaniment: silence