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Cherry Cheesecake Recipe

April 23, 2014

Celebrate National Cherry Cheesecake Day with this heavenly cherry cheesecake recipe with only 140 calories per serving.

TOTAL TIME: 5 hours 50 min  



2 chocolate grahams, crushed (about 1/3 cup)

2 cups 2% Milkfat low fat cottage cheese

1 pkg. (8 oz.) Neufchatel cheese, softened

½ cup plain nonfat yogurt

3 Tbsp. sugar, divided

2 Tbsp. flour

1 tsp. vanilla

1 egg

2 egg whites

2 tsp. tapioca pudding

1 cup canned pitted tart cherries in water, drained, juice reserved



Heat oven to 325ºF.

Sprinkle crumbs onto bottom of 9-inch spring-form pan.

Process cottage cheese in processor until smooth. Add Neufchatel, yogurt, 2 Tbsp. sugar, flour, and vanilla; process until well blended. Add egg, and egg whites 1 at a time, pulsing after each just until blended. Pour over crumbs.

Bake 40 to 45 minutes, or until center is almost set. Run knife around rim of pan to loosen cake; cool 1 hour before removing rim. Refrigerate 4 hours. Meanwhile, bring 1/3 cup reserved cherry liquid, tapioca, and remaining sugar to boil in large saucepan on medium-high heat, stirring constantly. Simmer on medium-low heat for 2 minutes or until thickened, stirring constantly. Gently stir in cherries. Refrigerate until ready to use.

Pour sauce over cheesecake just before serving.