Heart-Healthy Classic Cheesecake with Cherry Topping
Indulge guilt-free in this Heart-Healthy Classic Cheesecake with Cherry Topping, a lighter take on the timeless dessert that doesn’t sacrifice flavor. Made with a crisp low-fat graham cracker crust and a luscious filling of light cream cheese, non-fat Greek yogurt, and a touch of honey, this cheesecake is both creamy and satisfying. Topped with a naturally sweetened cherry sauce infused with maple syrup, it’s the perfect balance of tangy and sweet. With less fat and no refined sugar, this dessert is a heart-smart choice that still feels indulgent. Ideal for special occasions or weeknight treats, this easy-to-make cheesecake is a crowd-pleaser that’s both delicious and nutritious. Serve it chilled for the ultimate refreshing finish! Perfect for keywords like “low-fat cheesecake,” “healthy dessert recipes,” and “cherry-topped cheesecake.”
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Recipe Information
Ingredients
- 1.5 cups (crushed) Low-fat graham crackers
- 3 tablespoons (melted) Unsalted butter
- 16 ounces Light cream cheese
- 1 cup Non-fat Greek yogurt
- 0.5 cup Honey
- 4 Egg whites
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice
- 1 tablespoon Cornstarch
- 2 cups Frozen cherries
- 2 tablespoons Water
- 2 tablespoons Maple syrup
Instructions
Preheat your oven to 325°F (165°C).
In a medium bowl, combine the crushed graham crackers and melted unsalted butter until the mixture resembles wet sand.
Press the graham cracker mixture into the bottom of a 9-inch springform pan to create an even crust. Bake for 10 minutes, then remove from oven and let cool slightly.
In a large bowl, beat the light cream cheese until smooth with a hand mixer.
Add non-fat Greek yogurt and honey to the cream cheese, and mix until fully combined and smooth.
Add the egg whites one at a time, mixing on low speed after each addition until just combined.
Mix in vanilla extract and lemon juice.
Pour the cheesecake batter over the pre-baked crust and smooth the top with a spatula.
Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about 1 hour. Then refrigerate until completely cooled, at least 4 hours or overnight.
For the cherry topping, combine the frozen cherries, water, and maple syrup in a small saucepan over medium heat.
In a small bowl, whisk cornstarch with a tablespoon of cold water, and add to the cherry mixture.
Cook while stirring until the mixture comes to a boil and thickens. Remove from heat and cool completely.
Once the cheesecake is cooled, top with the cherry sauce, spreading it evenly across the surface.
Serve chilled and enjoy your heart-healthy cheesecake!
Nutrition Facts
Calories |
3508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.1 g | 166% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 345 mg | 115% | |
| Sodium | 3793 mg | 165% | |
| Total Carbohydrate | 506.9 g | 184% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 291.5 g | ||
| Protein | 100.6 g | 201% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1177 mg | 91% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2893 mg | 62% | |
*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.
