Comida Kraft
Recipe Box

Cherry Cheesecake Made Over

(3) 2 Reviews
Prep Time
Total Time

12 servings

Yes, creamy cheesecakes can fit into a smart eating plan. Just ask our simply delightful cherry-topped dessert with a chocolate crumb "crust."

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What You Need

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Make It

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  • Heat oven to 325ºF.
  • Sprinkle graham crumbs onto bottom of 9-inch springform pan.
  • Process cottage cheese in food processor until smooth. Add Neufchatel, yogurt, 2 Tbsp. sugar, flour and vanilla; process until blended. Add whole egg and egg whites, 1 at a time, pulsing after each just until blended. Pour into springform pan.
  • Bake 40 to 45 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Meanwhile, bring reserved cherry liquid, tapioca and remaining sugar to boil in large saucepan on medium-high heat, stirring constantly. Simmer on medium-low heat 2 min. or until thickened, stirring constantly. Remove from heat. Gently stir in cherries. Cool, then refrigerate until ready to use.
  • Spoon cherry sauce over cheesecake just before serving.

Makeover - How We Did It

We've taken a classic cherry cheesecake and made it over by reducing the sugar, replacing some of the cream cheese with both low-fat cottage cheese and yogurt, substituting Neufchatel cheese for the cream cheese, and substituting egg whites for the some of the whole eggs. These changes will save 220 calories and 17g of total fat, including 9.5g of saturated fat, per serving.


Can't find canned tart cherries? You can use 1 cup thawed frozen sweet cherries instead. Just cook them with 1/4 cup water and the tapioca as directed, omitting the 1 Tbsp. sugar.

Special Extra

Stir 1 Tbsp. Kirsch (cherry brandy) into cherry sauce before refrigerating.


  • 12 servings

Healthy Living

  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 1 Starch
  • 1-1/2 Fat

Nutrition Bonus

The tart cherry sauce adds the perfect finishing touch to this classic cheesecake. And since it's made with better-for-you products, it can fit into a healthful eating plan.

Nutritional Information

Serving Size 12 servings
Calories 150
Total fat 6g
Saturated fat 3.5g
Cholesterol 35mg
Sodium 250mg
Carbohydrate 15g
Dietary fiber 1g
Sugars 9g
Protein 8g
% Daily Value
Vitamin A 10 %DV
Vitamin C 2 %DV
Calcium 10 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • shellbell510 |

  • cyndeetrek |

    My husband and I are both on diabetic diets. I am not near as concerned with the fat which you eliminated, as I am with the sugar and carbs that is still in this recipe. Why not a nut crust instead of the graham crackers, Splenda instead of the sugar. Tapioca and flour? How about cornstarch instead (takes less to thicken, fewer carbs)? << Thanks for sharing. Those are all good suggestions. With 16g of carbs (or 1 Carb Choice), most people who are counting carbs can fit this into their meal plan. If you’d like, please submit your version of the makeover to the community section of Thanks, Kraft Kitchens. >>

  • ChristineTeter |

    I changed the sugar to Splenda (1 to 1 measurement). I liked the taste and my (diabetic) husband thought it was quite tasty, as well!