Summer should be spent outside -- not at the stove! That's why today's recipe for a cheesecake that sets in the fridge is one of our favorite seasonal desserts. Just press-in the graham cracker crust, whip up your quick filling and chill for at least 8 hours. This cake would be a perfect Independence Day treat (but if you make it at night, you could always nab a slice for breakfast in the morning!).

Ready to get cheesy? Here's what you'll need to make this incredible cake:

    15 graham crackers (8 ounces)
    1 stick unsalted butter, melted
    3 tablespoons granulated sugar
    2 bars (8 ounces each) cream cheese, room temperature
    3/4 cup confectioners' sugar
    1 cup Greek yogurt (full-fat)
    2 teaspoons pure vanilla extract
    1 cup heavy cream, whipped
    2 cups fresh berries


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