Whenever I want something cool and light and just a little bit special, this is the no-bake dessert I make. A crunchy cookie crust, an airy cream cheese and sour cream filling, and juicy berries with that perfect little hit of tartness. The combination is honestly incredible. It looks so festive and pretty when you slice into it, but it comes together with simple, everyday ingredients and about ten minutes of actual work.
For the crust:
- 9 oz graham crackers or shortbread cookies
- 1 stick unsalted butter (8 tablespoons)
For the filling:
- 12 oz cream cheese or farmer’s cheese
- 1¼ cups sour cream or Greek yogurt
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 packet unflavored gelatin (about 2½ tsp)
- 3 tablespoons cold water
- 5 to 7 oz currants, blueberries, or other berries
Crush the cookies into fine crumbs in a blender, or seal them in a zip-lock bag and crush them with a rolling pin. If you want, you can use chocolate cookies instead of plain for a different flavor.
Melt the butter in the microwave or a small saucepan and pour it into the cookie crumbs. Mix well until the crumbs are evenly moistened and hold together like wet sand.
Line a loaf pan, about 10×4 inches, fully with parchment paper. Press the crumb mixture firmly into the bottom and up the sides, packing it down tightly with the back of a spoon or the bottom of a glass. Set the crust in the freezer while you make the filling.
Sprinkle the gelatin over the 3 tablespoons of cold water, stir well so there are no lumps, and let it bloom.
In a bowl, combine the cream cheese with the sour cream or Greek yogurt. Add the sugar and vanilla and whisk, or blend with an immersion blender, until smooth and creamy.
Warm the bloomed gelatin in the microwave for about 20 seconds until it’s liquid and smooth. Don’t let it boil. Here’s the key trick to avoid lumps: stir a spoonful of the cream mixture into the warm gelatin first, mix it well, then pour that back into the rest of the filling and whisk thoroughly.
Take the chilled crust out of the freezer and pour in some of the filling. Scatter a handful of berries over it, then add the rest of the filling and press a few more berries into the top. If you like, sprinkle some crushed cookies or a few cookie pieces over the top too.
Refrigerate for 2 to 3 hours until completely set. Then lift it out of the pan by the parchment edges and slice into portions. The crust holds together beautifully and that airy vanilla filling with the tart berries just melts in your mouth.
