Crustless Cherry Cheesecake
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!
- Prep Time: 4 hours 30 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 30 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
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
- 2/3 cup Oregon Fruit Dark Sweet Cherries, drained, reserving 1/2 cup juice*
- 2 teaspoons cornstarch, divided
- 1/3 cup Oregon Fruit Red Tart Cherries, drained
- 1/3 cup Oregon Fruit Light Sweet Cherries, drained
- 2 tablespoons maple syrup
- 1/4 teaspoon cinnamon
Instructions
- 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.
Notes
*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.
Find it online: https://www.acouplecooks.com/triple-cherry-cheesecake/
