Cherry Cheesecake Recipe

When it comes to desserts, cheesecake is one of my top five favorites. It doesn't matter if I am celebrating or just want something sweet, cheesecake always hits the spot. This cherry cheesecake recipe is no exception to that. I love that the smoothness of the cheesecake blends well with the bitterness of the cherries. If you ask me, there is no better topping for my cheesecake. Don't let the idea of making a cheesecake scare you away. It is much easier than it seems and honestly, it tastes so much better than a store-bought one.

Cherry Cheesecake Recipe

The secret to a perfect cheesecake is patience and a water bath.  For years, I have made cheesecakes in the oven using a water bath method that helps keep the top from cracking.  To make it easier, I simply use one of my deep roasting pans, fill it with 1" of water, and place the springform pan into the pan to bake.  Before putting the springform pan into the water bath, make sure to wrap the bottom in aluminum foil to prevent leaking.

Ingredients

• Graham Crackers
• Swerve sweetener
• Cinnamon
• Unsalted butter
• Cream cheese
• Plain non-fat Greek yogurt
• Eggs
• Light Sour Cream
• Vanilla Extract
• All-Purpose Flour

How to Make a Sugar-Free Cheesecake

Preheat the oven to 400°F.  Assemble a springform pan, then wrap aluminum foil around the outside and bottom to prevent leaks. 

In a blender or food processor, crush the graham crackers until fine crumbs then stir together with 1 teaspoon Swerve and the cinnamon. 

Mix the graham crackers together with melted butter then press into the bottom of the springform pan. 

In a large bowl, cream together the cream cheese, yogurt, eggs, and sour cream until no lumps remain. 

Mix in the Swerve and vanilla extract.

Gently stir in the flour. 

Pour into the springform pan. 

Fill a large baking dish (at least 3" deep and large enough for springform pan to fit into) with 1" deep water. 

Place the springform pan into the water bath. 

Bake for 15 minutes, then reduce the heat to 375°F and bake for an additional 45 minutes. 

Allow the cheesecake to cool for 30-minutes before covering loosely and refrigerating for 2 hours to overnight. 

Serve cold topped with cherry pie filling. 

How Many WW Points are in This Sugar-Free Cheesecake? 

The points calculated are based on 8 servings and include 1 tablespoon sugar-free cherry pie filling per serving. You can verify your own WW PersonalPoints using the recipe in the app HERE.

• PersonalPoints: 8-12
• BLUE: 8
• GREEN: 8
• PURPLE: 8
• SmartPoints: 11
• PointsPlus: 8

How to Serve Cheesecake

Cheesecake needs to be chilled for serving. It is best when you can chill overnight in the refrigerator.  Before serving, top with your favorite sugar-free topping.  We love sugar-free cherry pie filling.  You could also use fresh fruit, sugar-free chocolate syrup, or serve with no toppings at all!  Cheesecake is just one of those perfect dessert options that everyone loves, and it is an ideal recipe to share at events or to impress your guests.

Making cheesecake is much easier than it sounds. Don't miss out on the deliciousness that is homemade cheesecake because it looks daunting. I promise you won't ever want to eat anything but homemade again. We make this Cherry Cheesecake quite a bit in our house. Another great option with less effort is our Blueberry No-Bake Cheesecake!

Yield: 8

Cherry Cheesecake Recipe

Print

A delicious and easy to prepare cheesecake recipe that is lower in fat and calories as well as easy to fit into a WW plan easily!

Prep Time 10 minutes

Cook Time 1 hour

Inactive Time 2 hours 30 minutes

Total Time 3 hours 40 minutes

Ingredients

• 8 graham cracker sheets
• ½ cup plus 1 teaspoon Swerve granulated sweetener 
• ¼ teaspoon cinnamon
• 2 tablespoons unsalted butter, melted
• 8 ounces cream cheese
• 1 cup plain non-fat Greek yogurt
• 2 eggs
• ¼ cup low-fat sour cream
• 1 tablespoon vanilla extract
• ¼ cup all-purpose flour
• ½ cup Sugar-Free Cherry Pie Filling

Instructions

1. Preheat the oven to 400°F.  Assemble a springform pan, then wrap aluminum foil around the outside and bottom to prevent leaks. 
2. In a blender or food processor, crush the graham crackers until fine crumbs then stir together with 1 teaspoon Swerve and the cinnamon. 
3. Mix the graham crackers together with melted butter then press into the bottom of the springform pan. 
4. In a large bowl, cream together the cream cheese, yogurt, eggs, and sour cream until no lumps remain. 
5. Mix in the Swerve and vanilla extract.
6. Gently stir in the flour. 
7. Pour into the springform pan. 
8. Fill a large baking dish (at least 3" deep and large enough for springform pan to fit into) with 1" deep water. 
9. Place the springform pan into the water bath. 
10. Bake for 15 minutes, then reduce the heat to 375°F and bake for an additional 45 minutes. 
11. Allow the cheesecake to cool for 30-minutes before covering loosely and refrigerating for 2 hours to overnight. 
12. Serve cold topped with cherry pie filling. 

Notes

You can verify your own WW PersonalPoints using the recipe in the app HERE.

• PersonalPoints: 8-12
• BLUE: 8
• GREEN: 8
• PURPLE: 8
• SmartPoints: 11
• PointsPlus: 8

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 290Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 79mgSodium: 193mgCarbohydrates: 33gFiber: 1gSugar: 19gProtein: 8g