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Chef Alyson Zildjian’s No-Bake Fresh Cherry Cheesecake

No-bake fresh cherry cheesecake:


4 Cup                    Sweet Cherries – halved and pitted.  (Fresh is best, frozen – drained)

¾ Cup                  Granulated Sugar (divided, SEE RECIPE)

¼ Cup                  Plus 4 teaspoons – water (divided)

2 tbls                    Cornstarch or Arrow Root

½ box                  Graham crackers – Whole Wheat OR Gluten Free

½ cup                  chopped  Walnuts – Toast or Roast for better flavor.

1/3 cup                 corn oil

16 oz                     Reduced Fat Cream Cheese

2 Cups                  Non Fat Greek Yogurt

6 tbls                    Confectionary Sugar

1 tsp                      Vanilla Extract


1. Combine cherries, ½ cup Granulated Sugar, and ¼ cup Water in large saucepan and bring to a boil. Combine cornstarch with 4 tsp of water and dissolve cornstarch.  Stir the mixture in to cherry mixture and bring to a boil.  Once it comes to a boil turn down heat to medium high and stir constantly until the liquid thickens, about 1-2 minutes. Turn off heat and set aside

2. Put Graham crackers in food processor until finely ground and add the walnuts, pulsing until finely chopped.    Transfer mixture to a bowl and stir in  1/4 cup granulated sugar, then add the corn oil.  Stir and combine.  Press graham cracker mixture into 9X13 inch baking pan, or individual pie tins.

-Beat cream cheese, yogurt, confectionary sugar, vanilla in a medium bowl with electric mixer until smooth, scraping sides down as necessary.  Spread mixture over the crust.  Spoon the cherry mixture over the top.

Cover and Refrigerate until cold.  About 3 hours.  Can be made the day before.

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