Cheesecake with Cherry Pie Filling


For the Crust:
  • 1 1/2 cups graham cracker crumbs (use reduced-fat if available)
  • 3 tablespoons melted butter (unsalted)
  • For the Cheesecake Filling:
  • 3 cups fat-free cream cheese, softened
  • 1 cup non-fat Greek yogurt
  • 1 cup granulated sugar substitute (such as Stevia or Monk Fruit)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
For the Topping:
  • 1 can (about 21 ounces) sugar-free cherry pie filling


  1. Preheat the Oven: Preheat your oven to 325°F (163°C).
  2. Prepare the Crust: In a bowl, combine the graham cracker crumbs with melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Make sure it is evenly distributed.
  3. Prepare the Cheesecake Filling: a. In a large mixing bowl, beat the cream cheese until smooth. b. Add the Greek yogurt, sugar substitute, eggs, vanilla extract, and flour. Mix until well combined and smooth.
  4. Assemble and Bake: Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula.
  5. Bake: Place the springform pan in the preheated oven and bake for about 50-60 minutes or until the center is set. You can do the toothpick test – insert a toothpick into the center, and if it comes out clean, the cheesecake is done.
  6. Cooling: Allow the cheesecake to cool in the pan for about 15-20 minutes, then run a knife around the edge to loosen it. Let it cool completely before refrigerating.
  7. Chill: Refrigerate the cheesecake for at least 4 hours or overnight for best results.
  8. Top with Cherry Pie Filling: Once chilled, spread the sugar-free cherry pie filling evenly over the top of the cheesecake.
  9. Serve: Slice and serve the cheesecake, and enjoy your delicious Weight Watchers-friendly dessert!

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