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Cherry Cheesecake Pie Recipe

Cherry Cheesecake Pie Recipe

Cottage cheese is the secret to this creamy slimmed-down dessert submitted by Sandra Lee Herr of Stevens, Pennsylvania. It's festively topped with sweet cherry pie filling.
TOTAL TIME: Prep: 5 min. Bake: 25 min. + chilling YIELD:8 servings


  • 2 eggs, lightly beaten
  • 4 ounces reduced-fat cream cheese, cubed
  • 1/2 cup fat-free cottage cheese
  • 1/4 cup nonfat dry milk powder
  • Sugar substitute equivalent to 1/4 cup sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 1 reduced-fat graham cracker crust (8 inches)
  • 1 can (20 ounces) reduced-sugar cherry pie filling


  • 1. In a food processor, combine the first seven ingredients; cover and process until smooth. Pour into the crust. Bake at 350° for 25-30 minutes or until the center is almost set. Cool on a wire rack for 1 hour.
  • 2. Cover and refrigerate overnight. Cut into slices; top with cherry pie filling. Yield: 8 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.

Nutritional Facts

1 piece: 225 calories, 6g fat (2g saturated fat), 59mg cholesterol, 241mg sodium, 35g carbohydrate (0g sugars, 0g fiber), 7g protein Diabetic Exchanges: 0 starch, 1 fruit, 1 fat-free milk, 1 fat.

Reviews for Cherry Cheesecake Pie

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Reviewed Dec. 13, 2012

"For heaven's sake, if you haven't made it or tasted it, please don't rate and review it!"

Reviewed Dec. 7, 2012

"does the ingredients have to be low-fat?"

Reviewed Dec. 7, 2012

"3 packets of sweet and low equals 1/4 cup of regular sugar."

Reviewed Dec. 7, 2012

"I actually have not made this recipe, but I will because it uses cottage cheese and a cheesecake I made many years ago used cottage cheese. But I have neve liked graham cracker crust, so I would not use any crust. I have never understood why a cheese CAKE would have a crust, as cakes don't have a crust, Pies do. I'm glad to see this recipe does call it a cheesecake Pie."

Reviewed Dec. 6, 2012

"I would assume that the amount of regular sugar would be 1/4 cup, since that was what they want to substitute to be an equivalent of, if that makes sense. :) Hope that helps."

C St Fan
Reviewed Dec. 6, 2012

"I fudged on the rating and making this recipe again as I haven't tried it, however, it looks so good I'm sure it will be five stars and well-worth making. I don't use sugar substitutes...does anyone know the equivalent amount of real sugar to use? Thank you"

Reviewed Jan. 27, 2010

"Its a great make ahead dessert, since it has to be refridgerated overnight. Thick and creamy, I like to top it with fresh fruit and give it a dusting of powdered sugar."

Reviewed Jan. 3, 2008

"I am diabetic and leave of the topping. Plain cheesecake with low fat whipped topping is good."

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