Very Cherry Cheesecake
- SERVES
- 10
- CHILL TIME
- 2 Hr
- COOK TIME
- 10 Min
Cherry, coconut and vanilla come together to form a perfect flavor trio in our Very Cherry Cheesecake. Plus, reduced-fat and sugar-free ingredients let you enjoy every bite without the guilt.
What You'll Need
- 2 (8-ounce) packages fat-free cream cheese, softened
- 1 (4-serving-size) package sugar-free instant vanilla pudding mix
- 3/4 cup fat-free plain yogurt
- 1 cup skim milk
- 1 1/4 teaspoon coconut extract, divided
- 1 (9-inch) reduced-fat graham cracker pie crust
- 1 3/4 cup can tart red cherries, packed in water, drained
- 1 (4-serving-size) package sugar-free vanilla cook & serve pudding mix
- 1 (4-serving-size) package sugar-free cherry gelatin
- 1 1/4 cup water
What to Do
- In a medium bowl, stir cream cheese with a spoon until soft. Add dry instant pudding mix, yogurt, skim milk, and 1 teaspoon coconut extract. Mix well with a wire whisk. Spread mixture evenly into pie crust. Cover and refrigerate 2 hours, or until firmly set.
- Meanwhile, in a medium saucepan, combine cherries, dry cook-and-serve pudding mix, dry gelatin, and water. Cook over medium heat, stirring constantly until mixture thickens and starts to boil. Remove from heat and stir in remaining coconut extract. Allow to cool completely.
- When ready to serve, cut and serve each slice topped with about 1/4 cup cherry sauce.