Pretty in Pink Easter Cheesecake

Your Easter Sunday holiday just got pretty. This year, you’re making a frozen cheesecake made with fresh seasonal berries, and a luscious lemon filling made with our Gold Medal Limonato.

Easter Sunday can be enough cooking as it is. Between roasting the lamb to chopping the salad and mashing the potatoes, you may be burned out by the time you even think about dessert. Enter the frozen cheesecake. Its delicious, creamy filling is made by tossing everything (quite literally!) into a food processor; the filling is then poured into a graham crust, and the pie is frozen until dessert time. Easy breezy.

As lovely as this picture is, it still doesn’t do this cake justice. It’s a superbly charming cake to place on the dining table, and just wait ‘til you take a bite. Fruity, sweet, and just a hint of Meyer lemon—springtime bliss. You may even want to keep this recipe handy for Mothers’ Day (wink wink!).

Ingredients

• 1 prebaked graham cracker crust

• 2 cups mixed berries (we used strawberries and raspberries), plus extra for garnish

• 1 cup mascarpone cheese

• ¾ cup Greek yogurt

• ½ cup honey

• 3 tablespoons Limonato Olive Oil

• Pinch sea salt

Directions

1. Prebake crust according to package directions, if necessary. Cool completely.
2. Combine remaining ingredients in a food processor; puree until smooth.
3. Pour berry mixture into prepared graham crust, spreading evenly to fill. Place on a stable plate and freeze until set, at least 2 hours.
4. Remove cake from freezer and carefully remove from crust tin. Garnish with berries and serve lightly thawed.