Home Made Black Forest Cheesecake


For the Crust:

  • 1 1/2 cups crushed graham crackers (use a reduced-fat or whole wheat version for fewer points)
  • 3 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 16 oz (2 packages) reduced-fat cream cheese, softened
  • 1/2 cup granulated sugar or sugar substitute
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup non-fat Greek yogurt

For the Black Forest Topping:

  • 2 cups pitted and halved fresh cherries (or use no-sugar-added canned cherries, drained)
  • 1 tablespoon sugar (optional)
  • 1 cup light whipped topping


For the Crust:

  1. Preheat your oven to 325°F (163°C). Lightly coat a springform pan with cooking spray.
  2. In a bowl, mix the crushed graham crackers with melted butter until the crumbs are evenly coated.
  3. Press the mixture into the bottom of the prepared springform pan to create the crust.

For the Cheesecake Filling:

  1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
  2. Add sugar or sugar substitute and continue to beat until well combined.
  3. Add the eggs, one at a time, beating well after each addition.
  4. Mix in the vanilla extract and non-fat Greek yogurt until the mixture is smooth and creamy.
  5. Pour the cheesecake filling over the crust in the springform pan.
  6. Bake in the preheated oven for about 45-50 minutes or until the center is set.
  7. Allow the cheesecake to cool completely before refrigerating for at least 4 hours or overnight.

For the Black Forest Topping:

  1. In a bowl, toss the fresh cherries with sugar if using. Let them sit for a few minutes until they release some juices.
  2. Arrange the cherries on top of the chilled cheesecake.
  3. Dollop the light whipped topping over the cherries.
  4. Slice and serve.

WW Points (Approximate per Serving):

The points For a typical serving size, 6 WW points

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