Cheesecake is such a universal dessert. There are so many varieties of cheesecakes out there and each one is a little different than the other. Cheesecake is truly a versatile dessert and each family has their own time-honored recipe. However, depending on your recipe, cheesecake can be a cumbersome recipe and time-consuming.
I have come to learn that there are so many variations of cheesecake that are delicious, easy to make, and most important, healthier. My partner, Dave, has one of the easiest recipes for a cheesecake that has become my family’s (especially my mother’s!) favorite recipe.
A Quick Recipe with Simple Ingredients
Dave’s cheesecake has simple ingredients that many of us have in our pantries. The flavor is subtle, but the texture is smooth, creamy, and rich. And the recipe takes no time to make! The only change I made was to take away to sweet, sugary cookie or graham cracker crust (which, if you want to use it, feel free!) and replaced it with a healthier layer of fresh fruit for added flavor and fiber.
Perfect for Any Occasion – Thanks Dave!
There is no way to go wrong with this recipe and its perfect for people who are not that comfortable baking or cooking and need a quick, easy, tasty dessert. It involves no baking and can be made well in advance (according to Dave, this cheesecake is best if it can refrigerate overnight). This recipe holds up well if you bring it to a party, a brunch, or as a hostess gift and lasts for days when stored properly in the refrigerator. What it is missing is a lot of the unhealthy ingredients of most cheesecakes, especially a lot of the fats and sugars.
Try this easy recipe (thank you, Dave!) the next time you need a delicious, easy dessert or when you’re craving the unique subtle tart flavor of a cheesecake. This recipe will become your next family favorite and you can change it up in so many ways; try chocolate, banana, lemon, coconut or mint flavored extracts. The possibilities with Dave’s Cheesecake are endless!
Makes 8 servings
- 1 cup of fruit for the bottom: fresh blueberries, hulled and slice fresh strawberries, pitted cherries, or sliced bananas (alone or a combination of fruit)
- 1 8-ounce package of low, reduced, or no fat cream cheese, softened
- ¾ cup lemon juice (fresh squeezed or pre-packaged)
- 1 teaspoon vanilla or almond extract
- 1 can low fat sweetened condensed milk
- Line the bottom of a clean, dry 9-inch pie pan with the fruit or fruits of your choice. Overlap fruit pieces if necessary. Set aside.
- In a large mixing bowl or in the bowl of a stand-up mixer, add the cream cheese, lemon juice, vanilla, and low fat sweetened condensed milk. Beat on medium speed, scraping the sides often, until the ingredients are well incorporated.
- Pour the cream cheese mixture over the fruit on the bottom of the pie pan.
- Cover with plastic wrap and refrigerate for at least 8 hours or overnight if possible.
- Slice and serve with a garnish of additional fruit or a sprig of mint.
Featured photo by Deva Williamson