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Cherry Cheesecake Pie

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
  • Makes
    8 servings


  • 2 large eggs, lightly beaten
  • 4 ounces reduced-fat cream cheese, cubed
  • 1/2 cup Daisy 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


  • 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.
  • Cover and refrigerate overnight. Cut into slices; top with cherry pie filling.
Editor's Note
This recipe was tested with Splenda no-calorie sweetener.
Nutrition Facts
1 piece: 225 calories, 6g fat (2g saturated fat), 59mg cholesterol, 241mg sodium, 35g carbohydrate (0 sugars, 0 fiber), 7g protein. Diabetic Exchanges: 1 fruit, 1 fat-free milk, 1 fat, 1/2 starch.

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Average Rating:
  • nancyclements
    Dec 13, 2012

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

  • joycebr
    Dec 7, 2012

    does the ingredients have to be low-fat?

  • godchaser333
    Dec 7, 2012

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

  • forgoti8it
    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.

  • keeper.of.hope
    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
    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

  • theresa23
    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.

  • reebok140
    Jan 3, 2008

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