Sour Cherry Cheesecake Recipe

Name: Sour Cherry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup Honey Maid Graham Crumbs; 2 cups low fat cottage cheese; 1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, cubed, softened; 1/2 cup plain nonfat yogurt; 3 Tbsp. sugar, divided; 2 Tbsp. flour; 1 tsp. vanilla; 1 whole egg; 2 egg whites; 1 cup frozen sour cherries, thawed; 1/4 cup water; 2 tsp. Minit Tapioca

Servings: persons

1/4 cup Honey Maid Graham Crumbs
2 cups low fat cottage cheese
1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, cubed, softened
1/2 cup plain nonfat yogurt
3 Tbsp. sugar, divided
2 Tbsp. flour
1 tsp. vanilla
1 whole egg
2 egg whites
1 cup frozen sour cherries, thawed
1/4 cup water
2 tsp. Minit Tapioca

1
Heat oven to 325 degrees F.
2
Sprinkle graham crumbs onto bottom of 9-inch springform pan.
3
Process cottage cheese in food processor until smooth.
4
Add cream cheese spread, yogurt, 2 Tbsp.
5
sugar, flour and vanilla; process until blended.
6
Add whole egg then egg whites, pulsing after each addition just until blended.
7
Pour over crumbs in pan.
8
Bake 40 to 45 min.
9
or until centre is almost set.
10
Run knife around rim of pan to loosen cake; cool 1 hour before removing rim.
11
Refrigerate 4 hours.
12
Meanwhile, bring cherries, water, tapioca and remaining sugar to boil in large saucepan, stirring constantly; simmer on medium-low heat 2 min.
13
or until thickened, stirring constantly.
14
Refrigerate until ready to use.
15
Top cheesecake with cherry sauce just before serving.

643

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup Honey Maid Graham Crumbs, 2 cups low fat cottage cheese, 1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, cubed, softened, 1/2 cup plain nonfat yogurt, and more.

Yes, Sour Cherry Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sour Cherry Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions