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No-Bake Cherry Cheesecake
No-Bake Cherry Cheesecake
8 Reviews
From: EatingWell Magazine, May/June 2012
This no-bake cherry cheesecake is an easy summertime treat. This no-bake cheesecake recipe has omega-3-rich walnuts in the graham cracker crust and uses nonfat Greek yogurt and reduced-fat cream cheese in the filling to keep saturated fat in check. If you want a bright red topping, use sour cherries. Sweet cherries give it a more purple hue. To make gluten-free no-bake cherry cheesecake, use gluten-free graham crackers.
- By: Carolyn Malcoun EatingWell Food Features Editor
Ingredients 12 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
- 4 cups halved pitted sour or sweet cherries, fresh or frozen (thawed, drained; see Tips)
- ¾ cup granulated sugar, divided
- ¼ cup plus 4 teaspoons water, divided
- 2 tablespoons cornstarch
- Half a 14-ounce box graham crackers, preferably whole-wheat
- ½ cup chopped walnuts, toasted (see Tips)
- ⅓ cup canola oil
- 2 8-ounce packages reduced-fat cream cheese (Neufchâtel), softened
- 2 cups nonfat plain or vanilla Greek yogurt
- 6 tablespoons confectioners’ sugar
- 1 teaspoon vanilla extract
Preparation
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Active
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Ready In
- Combine cherries, ½ cup sugar and ¼ cup water in a large saucepan and bring to a boil. Combine cornstarch with 4 teaspoons water, then stir into the cherry mixture; return to a boil. Reduce the heat to medium and cook, stirring constantly, until the liquid thickens and looks syrupy, about 1 minute. Remove from heat.
- Process graham crackers in a food processor until finely ground. Add walnuts and pulse until finely chopped. Transfer to a bowl; stir in the remaining ¼ cup sugar. Drizzle with oil and stir to combine. Press into the bottom of a 9-by-13-inch baking dish.
- Beat cream cheese, yogurt, confectioners' sugar and vanilla in a medium bowl with an electric mixer until smooth, scraping down the sides as necessary. Spread over the crust. Spoon the cherry mixture over the top. Cover and refrigerate until cold, about 3 hours.
- Make Ahead Tip: Cover and refrigerate for up to 1 day.
- Tips: To pit fresh cherries, use a tool made for the job—a hand-held cherry pitter; it also works for olives! Or pry out the pit with the tip of a knife or vegetable peeler.
- To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
- Per serving: 349 calories; 17 g fat(4 g sat); 2 g fiber; 42 g carbohydrates; 9 g protein; 40 mcg folate; 20 mg cholesterol; 29 g sugars; 22 g added sugars; 873 IU vitamin A; 5 mg vitamin C; 107 mg calcium; 1 mg iron; 228 mg sodium; 233 mg potassium
- Carbohydrate Servings: 3
- Exchanges: 1½ other carbohydrate, 1 starch, ½ fruit, 3 fat
Reviews 8
June 22, 2015
By: EatingWell User
Fabulous Dessert!
This is delicious!! I used frozen sweet cherries, vanilla yogurt and I chose to make a baked graham cracker crust. I had read some review that said the unbaked crust is a bit crumbly. The baked crust held together well, but was also tender. The cream cheese filling is very smooth and the cherry mixture is FAR better than opening a can of pie filling! This is well worth the effort to make it.
Pros: great ingredients
Cons: none
July 19, 2014
By: EatingWell User
Did not set up, took a long time to prepare
It seems like something is missing, as the cheesecake mixture didn't set up properly. The taste was OK but I was disappointed. It was a waste of a lot of ingredients since it is made in a 9x13 pan.
Pros: Not too sweet
Cons: Cheesecake didn't set up
June 14, 2014
By: EatingWell User
Easy Peasy, and Delicious!
I made the dessert, then checked the comments (kinda backwards I know). You can buy a pail of pitted cherries (black or sour) from the grocery store and bag the cherries in 2 cup bags. I just find it easier when I want to whip up a pie or cake that this is the usually amount. I packed it with the cherry juice which is what I used instead of water. I eliminated the nuts in the graham cracker crust because of potential nut allergies, but I used ginger cookie crumbs instead to up the crust profile. Definitely adding this to my repetoire. It took me 15 mins to whip it up.
Pros: Used fruit in freezer
Cons: It has to chill before serving, so you have to think ahead
July 17, 2013
By: EatingWell User
Very time consuming using fresh cherries, having to pit them, then putting the recipe together, would recommend you do this early in the morning. I would use the graham cracker crust already prepared to save time. I used the walnuts, was very tasty. fresh cherries made it so good.
October 11, 2012
By: EatingWell User
I would like to point out that if you google the dangers of canola oil you will find that what has been proclaimed a wonderfully healthy oil is in fact hazardous to your health!
This should therefore be substituted for another oil, like sunflower or rice bran oil!
August 01, 2012
By: LAMBEEBABY
Delish
The filling was creamy and delicious. I used strawberries with a sprinkle of sugar instead of cooking cherries and I needed to put this together quickly so I bought a graham cracker crust.
I strongly recommend allowing the yogurt and the cream cheese to come to room temperature before mixing. This is a critical step as it allows for smoother incorporation of the ingredients.
Pros: Easy AND I don't have to turn on the oven
Cons: none
July 04, 2012
By: EatingWell User
Extremely Tasty!
This cheesecake is a delight to eat. The cheese filling could not have been easier to make, and it is the smoothest, creamiest cheese filling I have ever tasted. Using the greek yogurt with the cream cheese was brilliant as far as texture and taste. I actually bought fresh cherries and pitted them myself, which was the most time consuming part to make this. It was worth the extra effort, though, since store bought, canned cherries are much sweeter and have much more sauce, which I prefer less of. The crust is delicious, and again super simple. I toasted pecans instead of walnuts, partly because I don't like walnuts much and partly because I already had pecans. The toasting was key to adding a nice flavor to the crust. I have already added this recipe to my database of recipes to use again.
Pros: Very creamy, toasted nuts in crust gave it a nice flavor, excellent summer dessert
Cons: Still a bit high on calorie count, although the ingredients provide good nutrients
May 01, 2012
By: Jackie Clonan
Delicious!
It surprises me that both Neufchatel and non fat Greek yogurt would produce such a delicious cheesecake. Frequently the lower fat versions of items means lower taste as well, but not here. My husband said it was more than delicious, it was excellent. I had 4 cans of sour pitted cherries in the pantry and after draining, I used those [we like an abundance of fruit on our cheesecake]. I did not halve them either. I also used a half cup of the reserved liquid instead of water for the cornstarch slurry, adding some red food coloring for a bright red punch. My only con is that the crust was a bit crumbly. Which makes sense since there's no butter to solidify it. No problem however. Will definitely make this again and especially for guests/get togethers, where you'd want a large amount.
Pros: Healthier, 9x13 inch amount, easy/no bake
Cons: Somewhat crumbly crust
