Heart-Healthy Cherry Cheesecake
Indulge guilt-free with this *Heart-Healthy Cherry Cheesecake*, a luscious yet wholesome twist on the classic dessert. This recipe combines a naturally sweet almond-oat crust with a creamy, tangy filling made from fat-free cream cheese and non-fat Greek yogurt, lightly sweetened with honey. Topped with a vibrant, fresh cherry compote thickened naturally with lemon juice and cornstarch, this dessert offers a perfect balance of rich flavors and heart-smart ingredients. Whether you're watching cholesterol levels or simply want a lighter dessert option, this cheesecake delivers indulgence without compromise. With just 30 minutes of prep time and a velvety texture that's worth the wait, this show-stopping dessert serves 12, making it ideal for family gatherings or special occasions. Perfect for those seeking low-fat, nutrient-packed desserts, this recipe proves that healthy eating can still feel like a treat.
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Recipe Information
Ingredients
- 1 cup Almonds
- 0.5 cup Rolled oats
- 10 pieces Medjool dates, pitted
- 0.5 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 16 ounces Fat-free cream cheese
- 1 cup Greek yogurt, non-fat
- 0.5 cup Honey
- 3 large Egg whites
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh cherries, pitted and halved
- 1 tablespoon Lemon juice
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
Preheat the oven to 350°F (175°C).
In a food processor, combine the almonds, rolled oats, medjool dates, cinnamon, and salt until the mixture is crumbly.
Press the nut and oat mixture evenly into the bottom of a 9-inch springform pan to form the crust.
In a large mixing bowl, beat the fat-free cream cheese and Greek yogurt together until smooth and creamy.
Add honey, egg whites, and vanilla extract to the cream cheese mixture and continue to beat until fully combined.
Pour the cream cheese filling over the crust in the springform pan, spreading it evenly.
Bake the cheesecake in the preheated oven for 45-50 minutes or until the center is set.
Allow the cheesecake to cool for an hour on a wire rack.
In a small saucepan, combine the cherries, lemon juice, cornstarch, and water. Cook over medium heat, stirring until the mixture thickens and the cherries release their juice.
Let the cherry topping cool slightly, then spread it over the cooled cheesecake.
Chill the cheesecake in the refrigerator for at least 2 hours or overnight to allow it to set and for the flavors to meld.
Slice and serve the cheesecake, enjoying a heart-healthy dessert.
Nutrition Facts
Calories |
2458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.9 g | 95% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 4087 mg | 178% | |
| Total Carbohydrate | 302.2 g | 110% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 210.6 g | ||
| Protein | 137.9 g | 276% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1432 mg | 110% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3435 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
