New York Style No-Bake Cheesecake
Developed by Jessica Stansbery of Phoenix, AZ.
Third Place, 2013 AICR/C-CAP Healthy Dessert Contest Winner
Jessica received a $2,000 scholarship.
- 1 cup walnuts
- 1/2 cup rolled oats
- 2 Tbsp. cocoa powder
- 1 cup dates, cut into thirds
- 16 oz whipped low-fat cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp. vanilla
- 1/2 tsp. lemon zest
- 1/2 cup pomegranate juice, reduced
- 4 oz. fresh blueberries
- 6 oz. fresh strawberries, quartered
- 1 Tbsp. sugar
Place walnuts, oats and cocoa powder in food processor. Pulse and process until finely ground. Add dates and process until mixture holds together.
Transfer to a 6 or 7-inch springform pan, baking dish, or pie plate. Press mixture along bottom and up sides of dish. Refrigerate while preparing filling.
Whisk cream cheese with powdered sugar, vanilla and zest. Spoon over crust and smooth with a spatula. Refrigerate.
Bring juice to boil, reduce heat to low so mixture simmers for 10 minutes. Cool in refrigerator.
Mix blueberries with strawberries in bowl. Toss with sugar and set aside.
When ready to serve: top cheesecake with sugared berries. Cut into slices and drizzle with pomegranate reduction.
Makes 10 servings.
Per Serving: Per Serving: 230 calories, 12 fat, (4 g sat fat), 28 g carbohydrate,
6 g protein 3 g fiber, 180 mg sodium