Craving a decadent dessert that won't derail your health goals? Get ready to fall in love with our Skinny Black Cherry Cheesecake – a mouthwatering treat that proves you can have your cake and eat it too! This lightened-up version combines the creamy richness of cheesecake with the sweet-tart burst of black cherries, creating a dessert that's both irresistibly delicious and surprisingly nutritious. Whether you're watching your calories or simply looking for a show-stopping dessert, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/4 cup unsalted butter, melted
- 16 oz low-fat cream cheese, softened
- 1 cup Greek yogurt
- 1/2 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup black cherry pie filling
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch springform pan with cooking spray or butter.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix thoroughly until the crumbs are evenly coated and resemble wet sand.
- Press the graham cracker mixture firmly into the bottom of the prepared springform pan, creating an even base layer. Use the back of a spoon or measuring cup to compact the crust.
- In a large mixing bowl, beat the softened low-fat cream cheese using an electric mixer until smooth and creamy, about 2-3 minutes.
- Add Greek yogurt, 1/2 cup sugar, and vanilla extract to the cream cheese. Mix on medium speed until well combined and no lumps remain.
- Add eggs one at a time, mixing thoroughly after each addition. Ensure the mixture is smooth and fully incorporated.
- Pour the cheesecake batter over the prepared graham cracker crust, spreading it evenly with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until the center is almost set but still slightly jiggly.
- Remove from the oven and let the cheesecake cool at room temperature for 1 hour. Then refrigerate for at least 3 hours or overnight to set completely.
- Before serving, top the cheesecake with black cherry pie filling, spreading it evenly across the surface.
- Slice into 8 equal pieces and serve chilled. Optionally, garnish with fresh cherries or mint leaves.
Tips
- Room Temperature Ingredients: Ensure your cream cheese, eggs, and Greek yogurt are at room temperature for a smoother, lump-free batter.
- Don't Overmix: Mix your ingredients just until combined to prevent a tough, dense cheesecake.
- Water Bath Option: For an extra-smooth texture, consider baking the cheesecake in a water bath to prevent cracking.
- Cooling is Crucial: Allow the cheesecake to cool slowly to prevent surface cracks and ensure a creamy consistency.
- Chill Completely: Refrigerate for at least 3 hours (overnight is best) to let the flavors meld and the texture set perfectly.
- Clean Cuts: Use a warm, clean knife wiped between each slice for perfect, clean-cut pieces.
- Make Ahead: This cheesecake actually tastes better the next day, making it perfect for advance preparation!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 10g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 105mg
