New York Style No-Bake Cheesecake
Developed by Jessica Stansbery of Phoenix, AZ.
The 2013 AICR/C-CAP Super Foods Dessert Contest asked high school seniors across the country to work with their culinary arts teachers to bring AICR’s advice to life by creating healthy, nutritious and delicious desserts featuring a variety of fruits, whole grains, seeds, nuts, spices and other plant foods. The three winning desserts received scholarships totaling $10,000 from AICR.
- 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