With summer quickly approaching, I will eventually have zero desire to turn on my oven. This No-Bake Lemon Cheesecake with Rosé Glazed Berries goes from mixing bowl to fridge to mouth. No need to turn that dial, friends!
You guys, I’m soggy and lacking any and all motivation to peel myself from the couch and away from the new season of Unbreakable Kimmy Schmidt. It has been raining since…well, I can’t really remember a time when it wasn’t raining.
I keep thinking, surely the sun will come out tomorrow. But it never does. I tried bargaining with Mother Nature. After that, I went as far as pleading. Now, I’m just pissed off and cursing her. She doesn’t accept bribes, either. Trust me, I’ve tried.
When you can’t go outside and play, the only other option is to take it to the kitchen. So I did, and this No-Bake Lemon Cheesecake with Rosé Glazed Berries is the result of boredom and extreme sugar cravings thanks to said boredom. Every little jar of cheesecake has been consumed and another batch has been made to take its place.
Bikinis are so last year.
The creamy lemon cheesecake layer comes together in less than 5 minutes, and the recipe only calls for 7 simple ingredients. The mixture is silky smooth, fluffy, and bursting with tart lemon goodness.
I’ve never been a fan of the traditional graham cracker crust. In my opinion, it’s lacking in flavor and always ends up a soggy mess. For this recipe, I used a mixture of vanilla wafers, Diamond of California Sliced Almonds, brown sugar, melted butter, and vanilla extract. A few pulses in the food processor, and you’re good to go.
And then there’s the Rosé glazed berries–oh my, my, are the tasty! The berries really are the highlight of this recipe. Rosé glaze is not at all complicated to make. It’s a mixture of Rosé wine and sugar. Bring the mixture to a boil over medium-high heat and let it reduce for 10-12 minutes. The result is a perfectly sweet glaze that pairs beautifully with the tart lemon cheesecake layer.
Layer the trio in single-serving glass jars and serve ’em up all summer long. If you use a combination of strawberries and blueberries, you’ll have a red, white, and blue dessert that’s perfect for celebrating 4th of July.
Disclosure: Thank you to Diamond Nuts for sponsoring this post. All opinions are 100% my own. Thank you for supporting my site while I work with brands I use in my kitchen.