Dark chocolate-cherry cheesecakes


graham cracker crumbs

⅔ cup(s)
plain lowfat Greek yogurt

14 Tbsp, divided

low fat cream cheese

8 oz, at room temperature


2 large

⅔ cup(s)
vanilla extract

1 tsp
unsweetened frozen sour red cherries

10 oz, or sweet cherries


1 Tbsp
fresh lemon juice

1 tsp
table salt

1 pinch

2 tsp

2 tsp, cold

60-69% dark chocolate

½ oz, shaved


  1. Preheat oven to 325°F. Line a 12-hole muffin pan with paper liners.
  2. Mix graham cracker crumbs with 2 Tbsp yogurt until evenly moistened; using the back of a spoon, press 1 Tbsp crumb mixture into bottom of each prepared muffin cup.
  3. Using an electric mixer, beat together remaining yogurt, cream cheese, eggs, 2/3 c sugar and vanilla; spoon evenly into muffin cups. Bake until top is set, 15-20 minutes; let cool and then chill in refrigerator 2 hours (can make up to 2 days ahead).
  4. Meanwhile, to make topping, combine cherries, remaining 1 Tbsp sugar, lemon juice and salt in a small saucepan over medium heat; bring to a simmer. Using a potato masher, lightly crush cherries. Combine cornstarch with cold water; stir into cherry mixture and simmer 1 minute. Cool cherry topping completely before using (may be made up to 1 day ahead).
  5. To serve, top each cheesecake with 1 Tbsp cherry topping; evenly divide chocolate shavings over top.
  6. Serving size: 1 cheesecake


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