Skinny Cherry Cheesecake

by Jen on November 25, 2013

Enjoy this “skinny” version of cheese cake made without cream cheese! You wouldn’t know it though.

Skinny Cherry Cheesecake. A cheese cake make without cream cheese, but tastes just like the real thing! #lowfat #recipe #dessert

Would you believe me if I told you I made a cheesecake without using any cream cheese?!  Sounds crazy, right?

Well, you better believe it!

I don’t know about you, but after I eat regular cheesecake, I feel like there is a brick sitting in the bottom of my stomach.  I really don’t like that heavy feeling in my belly after I eat.  But I do like cheesecake, so I wanted to make something light, but still tastes delicious.

Skinny Cherry Cheesecake


I was skeptical at first.  I mean, a cheesecake without cream cheese…really?  What would that taste like?!

Honestly, I was pleasantly surprised!  It was light and super tasty…it tasted like real cheesecake without the “brick” feeling afterwards 😉

Skinny Cherry Cheesecake


I’m guessing you are wondering what I used instead of cream cheese!  Are you ready??!

I used cottage cheese and Greek yogurt!  How simple is that!?

Super healthy and full of protein, cottage cheese combined with Greek yogurt give the perfect flavour and texture to this delicious “Skinny” cheesecake.

You don’t have to use cherries, you could use blueberries or another favourite fruit of yours.  Since cherries aren’t in season here, I bought some cherry pie filling, but fresh fruit will work just fine too!

Skinny Cherry Cheesecake


So the next time you want a light and delicious dessert that is simple to make and won’t leave you feeling like you just ate a brick, try this Skinny Cherry Cheesecake.

Skinny Cherry Cheesecake


Prep Time: 10 minutes

Cook Time: 1 hour, 25 minutes

Total Time: 1 hour, 35 minutes

Yield: 8 large slices

Serving Size: 1 slice

Recipe adapted from Looneyspoons


  • 1-1/2 cups crushed graham wafers
  • 1 Tbsp coconut palm sugar
  • 1 egg white
  • 1 cup low-fat cottage cheese (1%)
  • 2 cups plain fat-free Greek yogurt
  • 1/3 cup honey
  • 2 Tbsp all-purpose flour
  • 1 egg
  • 2 egg whites
  • 2 tsp vanilla extract
  • 1 can cherry pie filling, or fresh fruit to top cake


  1. Preheat oven to 375F. Spray an 8-inch springform pan with olive oil and set aside.
  2. In a small bowl, mix together graham crumbs and coconut sugar. Add egg white. Stir until well blended. Press crumb mixture over bottom and part way up sides of springform pan. Bake just until edges feel firm and dry, about 8 minutes. Set aside to cool. Reduce oven temperature to 300F.
  3. In a blender, process cottage cheese and Greek yogurt until smooth. Add honey, flour, egg, egg whites, and vanilla. Process again until well blended.
  4. Pour filling into pie crust and bake about 1 hour and 15 minutes, or until edges are dry to the touch and center jiggles only slightly when pan is shaken. Remove from oven and cool completely. Cover and refrigerate for at least 5 hours before serving.
  5. Run a knife along inside of edge of pan and remove sides. Serve with pie filling or fresh fruit on top.


Cal: 228 Fat: 3g Protein: 13g Carbs: 38g Fiber: 1g Sodium: 252mg

Weight Watchers Points+: 6

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{ 6 comments… read them below or add one }

1 Dina November 26, 2013 at 9:16 am

this sounds like a great healthy recipe!
Dina recently posted..Two for Tuesday: Kefir or Yogurt?My Profile


2 Jen November 26, 2013 at 11:53 am

Thanks Dina! It’s super healthy and delicious! Let me know if you get a chance to try it. I’m looking forward to reading your post about about yogurt and kefir…never tried kefir but hear great things about it 🙂


3 Elina August 13, 2014 at 9:27 am

This looks really healthy and I would like to try it, did you use pressed cottage cheese or the one that comes in tubs?


4 Jen August 13, 2014 at 10:36 am

The one that comes in a tub! Enjoy Elina 🙂


5 Danielle June 27, 2016 at 11:18 am

I made this (with a few adjustments) and I absolutely loved it! I switched a couple things to make it low lactose and higher protein, and I omitted the sweetener in the crust and backed down on the sweetener in the cheesecake and it still made a wonderful dessert. Very delicious!


6 Jen June 27, 2016 at 2:01 pm

That’s awesome! Thanks for your comment 🙂


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