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New York Style No-Bake Cheesecake

David RobinsonDeveloped by Jessica Stansbery of Phoenix, AZ.

Third Place, 2013 AICR/C-CAP Healthy Dessert Contest Winner
Jessica received a $2,000 scholarship.

Return to the Test Kitchen


  • 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

moussePrepare crust:

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.

Prepare Filling:

Whisk cream cheese with powdered sugar, vanilla and zest. Spoon over crust and smooth with a spatula. Refrigerate.

Make Sauce:

Bring juice to boil, reduce heat to low so mixture simmers for 10 minutes. Cool in refrigerator.

Prepare Garnish:

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

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