This layered dessert is so stunning that you probably think it’s complicated. But it’s surprisingly easy—just press in a graham cracker crust, pour on a creamy, berry jam–swirled, cheesecake mousse, and let it set in the fridge overnight. There’s a tangy top with Greek yogurt to offset the sweetness, and juicy, fresh summer berries—whatever you like!—and mint to finish. Prepare for the oohs and ahhs when you slice in at the table at your next summer shindig.
For the crust:
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3 ½ tablespoons melted butter, plus more for greasing the pan
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7 whole graham crackers (18 squares)
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1 tablespoon dark brown sugar
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½ teaspoon fine sea salt
For the filling:
For the topping:
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½ cup Greek yogurt
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¼ cup confectioners’ sugar
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½ teaspoon vanilla
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12 ounces fresh blackberries, strawberries, blueberries, or a combo, for decorating
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+ Mint, for decorating
Make the crust
Line a 9x5-inch loaf pan with parchment paper. Process the graham crackers in a food processor until fine crumbs form, about 10 seconds. Add the butter, brown sugar, and salt and pulse until the crumbs resemble wet sand, about 10 pulses. Press the crumbs firmly into the pan and refrigerate until ready to use.
Make the filling
In the bowl of a stand mixer fitted with the whisk attachment, whip the cream and vanilla on medium speed until large peaks form, 2–3 minutes, then transfer to a separate bowl. Add the cream cheese, all but 2 tablespoons of the jam, and the sugar to the mixer bowl and whip on high speed until fluffy, 3–4 minutes.
Use a silicone spatula to fold the whipped cream into the cheesecake mixture until just incorporated. Spread the mixture over the crust, swirl in the remaining 2 tablespoons of jam, seal with plastic wrap, and chill for at least 8 hours and up to 24 hours, or until sliceable.
After the cake is chilled, whisk the Greek yogurt, sugar, and vanilla in a small bowl. Smooth over the cake and decorate with berries. Slice the cake in half, then cut each half into quarters to make about eight 2-inch pieces and serve. Refrigerate leftovers, tightly covered, for up to 4 days.
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