No Bake 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.


  1. 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.