This crustless cheesecake is ultra creamy, made with Greek yogurt and baked slowly to perfection. It’s got a healthy spin but tastes decadent!
This post was created in partnership with Oregon Fruit. All opinions are our own.
February is National Cherry Month, and what better way to celebrate than a cherry cheesecake? Alex and I try to eat desserts in moderation, so when we splurge we like to go all out! In this post, we’ll show you how to make a perfect crustless Greek yogurt cherry cheesecake. When Alex presented the idea of a crustless cheesecake I wasn’t convinced — but in the end it made for a totally delicious and healthy cheesecake spin. The star of the show: three different types of canned cherries from Oregon Fruit make the gorgeous topping and glaze. Keep reading for more about these cherries and how to make cherry cheesecake.
Related: 10 Romantic Dinner Recipes
Using canned cherries & Oregon Fruit
When we use canned cherries, Alex and I love using 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 peak ripeness, flavor & consistency
- The berries are non-GMO project certified
- The cans have a non-BPA lining
- The fruit has no high-fructose corn syrup
Oregon Fruit is sold in stores nationwide so you should be able to find it in your local grocery or click here to locate or buy online. For this cherry cheesecake, we used three different varieties of Oregon Fruit cherries to make for the beautiful topping:
- Dark Sweet Cherries: rich and sweet with a vibrant tang, these large dark red cherries are perfect for pies
- Red Tart Cherries: packed in water for total versatility, tart red cherries burst with a true, tangy cherry flavor
- Light Sweet Cherries: these cherries are very sweet with a lovely golden and red blush color, perfect for pies, salads, & sauces
There are so many options for the leftover cherries from this recipe: spoon them over Greek yogurt and top with Muesli, use for topping our Toasted Oatmeal, or freeze them and replace them for blueberries to make a Chocolate Cherry Smoothie.
How to make triple cherry cheesecake
This crustless cheesecake has a few great features that make it ultra creamy and give it a healthier spin. Alex and I love to lighten up traditionally rich desserts, and cheesecake is one of the richest there is. Super tall cheesecakes can call for up to 4 packages of cream cheese (whoa!) and loads of sugar. So for this one, here’s what we’ve done to give it a healthier spin but keep it creamy and decadent:
- Greek yogurt helps add creaminess instead of the traditional cream or condensed milk
- A thinner cheesecake means less calories per serving (and only 2 packages of cream cheese)
- A crustless cheesecake also means fewer calories — you don’t even miss it because the filling is that creamy! (I love crust and I didn’t miss it here)
- Cherries, three types of them, including a cherry glaze bring a fresh bright flavor and the perfect decoration
More with tart cherries: Farro Salad with Feta & Cherries
To make this triple cherry cheesecake, we’ve used the typical method of baking the cheesecake at a low temperature for a little over 1 hour. Then let it cool to room temperature before refrigerating for about 3 hours. After it’s firm, you can decorate! Here we’ve made a glaze out of the cherry liquid from the can. It’s optional, but makes for a beautiful color and shine. The topping uses three types of canned cherries: we’ve also made a very quick sauce with the cherries and maple syrup. It all makes for a show-stopping, ultra creamy crustless cheesecake that was a huge hit with our friends.
Looking for fruit dessert recipes?
Outside of this cherry cheesecake, here are a few of our favorite dessert recipes:
- Classic Strawberry Shortcake
- Blackberry Vegan Cheesecake Bites
- Best Applesauce Cake
- Mini Apple Pies
- Angel Food Cupcakes
- Easy Blueberry Crisp
- Triple Cherry Cheesecake
- Bananas Foster with a Perfect Flambé
- Granola Instant Pot Apple Crisp
- Award Winning Peach Pie
- Orange & Fennel Upside Down Cornmeal Cake
- All-Natural Strawberry Yogurt Pie
- Chocolate Cherry Dessert Bites
- 10 Fruit Desserts to Try Now
This recipe is…
This triple cherry crustless cheesecake recipe is vegetarian and gluten-free.Print
This crustless triple cherry cheesecake is ultra creamy, made with Greek yogurt and baked slowly to perfection. It’s got a healthy spin but tastes decadent!
For the cheesecake
- 1 1/2 cups whole milk Greek yogurt
- 16 ounces cream cheese
- 2/3 cup granulated sugar
- 1 teaspoon vanilla
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon kosher salt
- 3 large eggs
For the cherry glaze and topping
- For the cheesecake: Set out the yogurt, cream cheese, and eggs and let them rest at room temperature for at least 30 minutes.
- Preheat oven to 275F. Bring a large kettle of water to simmer (this will be used for the waterbath).
- To prevent any leaking during baking, tightly wrap outside of an 9-inch springform pan with two layers of foil. Thoroughly grease the bottom and side of the pan.
- In the bowl of a mixer with a paddle attachment, add the cream cheese and sugar and beat on medium-high for 5 minutes, scraping occasionally. Add vanilla, nutmeg, kosher salt, and Greek yogurt and mix on low until combined. With mixer on low, mix in eggs one at a time and stop as soon as fully combined. Pour the batter into the springform pan and smooth the top with a spatula.
- Place a towel in the bottom of a tall-rimmed roasting pan. Place the springform pan on the towel. Slowly pour the hot water around the pan until it is about halfway up the springform pan.
- Bake for about 1 hour and 15 minutes until edges are barely set and center wiggles gently when shaken.
- Carefully remove the springform pan from water and remove the foil. Cool on a wire rack for 20 minutes. Run a thin knife around the edge of the pan to release the cheesecake from the sides of the pan
- Allow to continue cooling at room temperature for additional hour and then cover and transfer to fridge. Chill 3 hours or up to 3 days before serving.
- For the glaze (optional): Before serving, drain the can of Dark Sweet Cherries into a measuring cup. In a small saucepan, heat 1/2 cup of the cherry liquid over low heat. Remove about 1 tablespoon to a small bowl and stir in 1 teaspoon of cornstarch. Return cornstarch mixture to the cherry liquid and simmer until it has thickened to a syrupy consistency. Cool for 5 minutes, then brush onto the cheesecake with a pastry brush.
- For the cherries: In a small skillet, place the Dark Sweet Cherries, Red Tart Cherries, Light Sweet Cherries, maple syrup, and cinnamon. Heat over medium heat until just bubbling. In a small bowl, mix 1 tablespoon water with 1 teaspoon cornstarch until smooth, then pour it into the cherries. Heat until the syrup thickens into a sauce, then remove from the heat. Cool for a few minutes, then spoon over the cheesecake. Cut into slices and serve.
*There are so many options for the leftover cherries: spoon them over Greek yogurt and top with Muesli, use for topping our Toasted Oatmeal, or freeze them and replace them for blueberries to make a Chocolate Cherry Smoothie.
- Category: Dessert
- Method: Baked
- Cuisine: American
Keywords: Cherry Cheesecake, Greek Yogurt Cheesecake, Crustless Cheesecake, Dessert, Gluten Free,
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.