No-Bake Cheesecake with Elderberry Sauce
Luxuriously creamy and decadent cheesecake with buttery graham cracker crust is perfectly paired with a tangy elderberry sauce.
Equipment
- 9-inch springform pan
Ingredients
Graham Cracker Crust
- 20 full sheets honey graham crackers
- 2 tablespoons brown sugar
- 11 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 ounces cream cheese, room temperature
- 1 14-oz can sweetened condensed milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon vanilla
Elderberry Sauce
- 3 cups fresh elderberries
- 1/4 cup sugar
Instructions
For the crust:
- Place the graham crackers in a gallon-size freezer bag and seal. Crush gently with a rolling pin until crumbs are very fine. Alternatively, pulse in a food processor until very fine.
- Put crushed crackers into a medium bowl and toss thoroughly with sugar. Stir in melted butter, stirring with a spatula until completely moistened.
- Press into the bottom and about 1 1/2" up the sides of a 9-inch springform pan.
- Chill in the freezer for at least 20 minutes.
For the filling:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until completely smooth.
- With mixer running on low, gradually pour in the condensed milk, stopping to scrape the sides of the bowl with a spatula every once in a while. Once thoroughly incorporated, add lemon juice and vanilla; mix briefly.
- Pour filling into chilled crust.
- Cover with plastic wrap and chill in the refrigerator for 2-3 hours, until firm.
- Un-hinge sides of springform pan and remove.
For the elderberry sauce:
- While cake is chilling, make the sauce. Cook berries in a saucepan on medium-low until juicy and berries are burst, about 15 minutes. Remove from heat.
- Place berries in a jelly bag or cheesecloth and strain over a bowl. When cool enough, squeeze out any remaining juice before discarding berries. You should have about 1/2 cup of juice.
- Place juice, sugar, and 1/4 cup water in a sauté pan and cook on medium, stirring frequently until thickened. This may take anywhere between 2-5 minutes. Sauce will thicken more once cool.
- Remove from heat and pour into a small jar or bowl. Chill until cheesecake is ready.
- Serve slices of cheesecake cold, drizzled with plenty of elderberry sauce.
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