Even though this is a sugar free cheesecake, it is still very rich and has a lot of calories. However, you can serve it to everyone at your table. This is a delicious and beautiful dessert that everyone will rave about.

Cherry Cheesecake screams Merry Christmas to me! I make this for our holiday dinner every year. It is so easy to make great cheesecake, dont be shy, try it! 


Sugar free Cherry Cheesecake is the perfect bariatric friendly holiday dessert


Ho ho ho Holiday Cherry Cheesecake sugar free
  • Vegetable oil cooking spray
  • One package Voortman's sugar free Almond cookies
  • 1 tablespoon butter, melted
  • Three, 8-ounce packages, Philadelphia Reduced Fat Cream Cheese - do not use fat free!
  • 1¼ cups Splenda Granulated (in the bag, not the packets!!!)
  • 2 teaspoons vanilla extract
  • ½ cup Fage Total Greek yogurt or reduced fat sour cream (do not use fat free)
  • 4 large eggs
  • One jar Smucker’s Sugar Free Cherry Preserves simmered with 10 ounce bag frozen pitted cherries and cooled to room temperature
  1. Preheat oven to 300ºF. Lightly spray an 8 inch springform cheesecake pan, or deep-dish pie plate with vegetable cooking spray and place on baking sheet.
  2. Pulse the cookies in the large bowl of a food processor until they are finely ground. Add butter and blend until moistened. Press crumb mixture onto bottom of prepared pan. Set aside.
  3. Mix cream cheese, Splenda, vanilla, and Greek yogurt with electric mixer on medium speed until well blended and very creamy. Add eggs, 1 at a time, mixing on low speed after each addition until well blended. Pour the filling into the crust.
  4. Bake at 300°F for 45 to 50 minutes until center is just set. Sides should be slightly puffed, top golden BUT CAKE SHOULD STILL JIGGLE A BIT IN 2 INCHES OF CENTER. Cool on rack at room temperature.
  5. Refrigerate 4 hours or overnight. Just before serving, spread cherry topping to within 1 inch of edges or spoon filling over each slice of cheesecake on serving plate.