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.
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 & consistencyThe berries are non-GMO project certifiedThe cans have a non-BPA liningThe 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 piesRed Tart Cherries: packed in water for total versatility, tart red cherries burst with a true, tangy cherry flavorLight 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 milkA 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 cherries? Go to 12 Tasty Cherry Recipes. 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 ShortcakeBlackberry Vegan Cheesecake BitesBest Applesauce Cake Mini Apple PiesAngel 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 PieChocolate Cherry Dessert Bites10 Fruit Desserts to Try Now
This recipe is…
This triple cherry crustless cheesecake recipe is vegetarian and gluten-free. No reviews
1 ½ cups whole milk Greek yogurt 16 ounces cream cheese 2/3 cup granulated sugar 1 teaspoon vanilla ¼ teaspoon ground nutmeg ⅛ teaspoon kosher salt 3 large eggs
For the cherry glaze and topping
2/3 cup Oregon Fruit Dark Sweet Cherries, drained, reserving ½ cup juice* 2 teaspoons cornstarch, divided ⅓ cup Oregon Fruit Red Tart Cherries, drained ⅓ cup Oregon Fruit Light Sweet Cherries, drained 2 tablespoons maple syrup ¼ teaspoon cinnamon
