Ultra creamy, this crustless cheesecake is made with Greek yogurt and slow cooked to perfection. It has a healthy spin but a decadent flavor!
This position was created in partnership with Oregon Fruit. All opinions are ours.
February is National Cherry Month, and what better way to celebrate than with a cherry cheesecake? Alex and I try to eat dessert in moderation, so we’re happy to do anything when we treat ourselves! In this article, we’ll show you how to make the perfect no-crust Greek yogurt cherry cheesecake. When Alex suggested the idea for a crustless cheesecake, I wasn’t convinced—but it turned out to be a totally delicious and healthy cheesecake trick. Star of the show: Three different types of Oregon Fruit canned cherries make the delicious filling and frosting. Read on to learn more about these cherries and how to make cherry cheesecake.
Related: 10 romantic dinner recipes
Using canned cherries and Oregon fruit
When using canned cherries, Alex and I like to use Oregon Fruit because we know and trust the brand. Here are a few things we love about Oregon Fruit canned cherries:
- The berries are packed fresh for the summit Maturity, taste and consistency
- The berries are certified Non-GMO project
- The cans have one BPA-free liner
- The fruit has No high fructose corn syrup
Oregon Fruit is sold in stores nationwide, so you should find it at your local grocery store or click here to browse or buy online. For this cherry cheesecake, we used three different varieties of Oregon Fruit cherries to create the beautiful filling:
- Dark Sweet Cherries: Rich and sweet with a vibrant flavor, these large dark red cherries are perfect for pies
- Tart Red Cherrys: Packed in water for total versatility, Tart Red Cherrys are bursting with real tart cherry flavor.
- Light Sweet Cherries: These cherries are very sweet with a beautiful golden and red colour, perfect for pies, salads and sauces.
There are so many ways to use the leftover cherries from this recipe: spoon them over Greek yogurt and top with granola, use them as a topping for our toasted oatmeal, or freeze them and substitute with blueberries for a delicious treat Prepare a chocolate and cherry smoothie.
Related: 12 Gluten Free Desserts Everyone Will Love
How to Make Three Cherry Cheesecake
This crustless cheesecake has a few cool features that make it ultra creamy and give it a healthier twist. Alex and I like to elevate traditionally rich desserts, and the cheesecake is one of the richest ever. Super large cheesecakes can take up to 4 packets of cream cheese (wow!) and lots of sugar. So for this one, to give it a healthier edge while keeping it creamy and decadent, here’s what we did:
- greek yogurt Helps add creaminess instead of traditional heavy cream or condensed milk
- A thinner Cheesecake means fewer calories per serving (and only 2 packs of cream cheese)
- A crustless Cheesecake also means fewer calories — you don’t even miss it because the filling is so creamy! (I like crust and I did not miss it here)
- cherriesThree kinds of them including cherry glaze bring fresh and bright taste and perfect decoration
More with cherries? Go to 12 delicious cherry recipes.
To make this Three Cherry Cheesecake, we used the typical method of baking the cheesecake on low for just over an hour. Then let it cool down to room temperature before putting it in the fridge for about 3 hours. Once it’s set, you’re ready to decorate! Here we made a glaze out of the cherry liquid from the can. It’s optional but gives a nice color and shine. The filling consists of three types of canned cherries: We also made a very quick sauce with the cherries and maple syrup. It all adds up to a super creamy, super creamy crustless cheesecake that was a huge hit with our friends.
Looking for fruit dessert recipes?
Aside from this cherry cheesecake, here are some of our favorite dessert recipes:
This recipe is…
This crustless cheesecake recipe with three cherries is vegetarian and gluten-free.
The description
Ultra creamy, this crustless triple cherry cheesecake is made with Greek yogurt and slowly baked to perfection. It has a healthy spin but a decadent taste!
For the cheesecake
- 1 ½ cups Whole milk Greek yogurt
- 16 ounces cream cheese
- 2/3 cup granulated sugar
- 1 teaspoon Vanilla
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon kosher salt
- 3 Big Eggs
For the frosting and the cherry filling
- For the cheesecake: Layer the yoghurt, cream cheese and eggs and leave to rest at room temperature for at least 30 minutes.
- Preheat oven to 275F. Bring a large kettle with boiling water (this will be used for the water bath).
- To prevent leaks while baking, tightly wrap the outside of a 9-inch springform pan with two layers of foil. Grease the bottom and sides of the pan well.
- Place the cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat over medium-high heat for 5 minutes, scraping occasionally. Add vanilla, nutmeg, kosher salt and Greek yogurt and stir over low heat until well combined. With the mixer on low, incorporate the eggs one at a time, stopping once fully combined. Pour the batter into the springform pan and smooth out with a spatula.
- Place a towel on the bottom of a high-sided roasting pan. Place the springform pan on the tea towel. Slowly pour hot water around the pan until it is halfway up the springform pan.
- Bake until edges are just set and center wobbles slightly when shaken, about 1 hour and 15 minutes.
- Carefully remove the springform pan from the water and remove the foil. Leave to cool on a wire rack for 20 minutes. Run a thin knife around the rim of the pan to loosen the cheesecake from the sides of the pan
- Let cool at room temperature for another hour, then cover and place in the fridge. Refrigerate 3 hours or up to 3 days before serving.
- For the icing (optional): Before serving, drain the can of dark sweet cherries into a measuring cup. In a small saucepan, heat ½ cup cherry liquid over low heat. Place about 1 tbsp in a small bowl and stir in 1 tsp cornstarch. Add the cornstarch mixture back into the cherry liquid and simmer until thickened to a syrupy consistency. Let cool for 5 minutes, then brush the cheesecake with a pastry brush.
- For the cherries: In a small pan, add dark sweet cherries, red tart cherries, light sweet cherries, maple syrup, and cinnamon. Heat over medium heat until bubbling. In a small bowl, mix 1 tablespoon water with 1 teaspoon cornstarch until smooth, then pour over the cherries. Heat until syrup thickens into a sauce, then remove from heat. Allow to cool for a few minutes, then pour over the cheesecake. Cut into slices and serve.
Remarks
* There are so many ways you can use leftover cherries: scoop them over Greek yogurt and top with granola, use them as a topping for our toasted oatmeal, or freeze them and substitute with blueberries for a chocolate smoothie and prepare cherries.
- Category: Dessert
- Method: Cooked
- Kitchen: American
Keywords: Cherry Cheesecake, Greek Yogurt Cheesecake, Crustless Cheesecake, Dessert, Gluten Free,
