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According to the Calendar, the month of May has three big Holidays. Mother’s Day on May 12^th, National Wine Day on May 25^th and Memorial Day on May 27^th. Wine Day? Sounds like a great day for wine producers and wine lovers alike, although I am not quite sure any of us need to dedicate a day to celebrate wine.

The Bella Verde Team wishes every mom a happy and healthy Mother’s Day. We are going to enjoy a Mother’s Day brunch this year with my mom and, although my mom makes an awesome cheesecake, I am in charge and am making a delicious no-bake cheesecake for dessert. The cheesecake recipe follows; and I must say I love this cake, it is easy, light, and flavorful, especially when served with fresh Florida fruit. It will be a sweet ending to a delicious Mother’s Day celebration.

Makes 10 Light and Luscious Servings

Mother’s Day Cheesecake

30 vanilla wafers

3/4 c. roasted, salted almonds

4 tbsp. (1/2 stick) unsalted butter, melted

1/2 c. plus 2 tablespoons granulated sugar, divided

1 3/4 c. cold heavy cream

1 (0.25-oz.) envelope unflavored gelatin

1 1/2 c. plain Greek yogurt

1 (8-ounce) package cream cheese, at room temperature

2 tsp. pure vanilla extract

1/4 tsp. Kosher salt

 

DIRECTIONS

1. Pulse wafers and almonds in a food processor until finely ground, 12 to 14 times. Add butter and 2 tablespoons sugar; pulse until well combined. Press mixture into bottom of a 9-inch springform pan. Freeze 20 minutes or up to 1 day.
2. Pour cream in a medium saucepan; sprinkle gelatin over top. Let stand 10 minutes. Cook cream mixture over medium-low heat, stirring constantly, until gelatin is dissolved, 4 to 6 minutes. Cool 10 minutes.
3. In a clean food processor, process yogurt, cream cheese, vanilla, salt, and remaining 1/2 cup sugar until smooth, about 1 minute. Add cream mixture and process until well combined.
4. Pour filling into crust and smooth with a rubber spatula. Cover pan with plastic wrap and chill until firm, at least 6 hours or up to 2 days.

I top this delicious cheesecake with fresh strawberries, blueberries and a bit of mint from my garden.