finished cheesecake up close.
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bowl on crushed pistachios and butter being mixed.
crust topped with cheese filling.
fruit boiling in a pot on the stove.

To assemble the cake, top the cake with the fruit mixture leaving a white border around the edges. Run a knife around the edges of the pan to loosen the pistachio crust from the pan.  Open the pan and plate the cake.  Slice and enjoy.

finished cheesecake on a platter.
finished cheesecake up close.

Healthier Cherry-Cranberry Cheesecake with Pistachio Crust

Healthy Cheesecake? OK, healthier since it is made with fat free greek yogurt, low fat cream cheese and Lankato Monk fruit sweetener. Fresh fruit top the cake and a healthier version of crust using pistachios to replace cookie crumbs is the base. Delicious.
5 from 1 vote
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine General
Servings 12 Served
Calories 2 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.




  • 12 Oz. Reduced-fat cream cheese at room temperature
  • Cup of fat-free Greek Yogurt (I use FAGE)
  • ¾ Cup  Lakanto monk fruit sugar substitute
  • 1 Tbsp. Lemon juice (1/2 a large lemon)
  • 1 ½ Tsp. Pure vanilla extract


  • 1 10 Oz. Bag of frozen cherries
  • ½ Cup of fresh or frozen cranberries
  • ¼ Cup of honey


  • Heat oven to 350 degrees F. Using cooking spray, coat a 9-inch spring form pan. In a food processor, pulse the pistachios, sugar and salt until crumbs form. Transfer to a bowl and stir in melted butter until it looks like wet sand. Press this mixture into the prepared spring form pan and press onto the bottom and up the sides. Bake until golden. 12 – 15 minutes. Let it cool completely.
  • Meanwhile, using a hand mixer, beat the cream cheese, yogurt, sugar, juice and vanilla until it is well-incorporated and stiff peaks form. Pour into the crust and smooth the top. Cover with plastic wrap and refrigerate 3 hours to overnight to set.
  • To make the sauce, add the cherries and cranberries, honey and a couple of tablespoons of water to a pot on medium high heat. Bring this to a simmer and cook until cranberries burst and sauce thickens (6-8 minutes). Cool completely. (This can be stored in the refrigerator with the cheesecake until you are ready to serve.
  • Top the cake with the fruit mixture leaving a white border around the edges (it just looks pretty!). Run a knife around the edges of the pan to loosen the pistachio crust from the pan.
  • Open the pan and plate cake.  Slice and serve.  Now for the best part, eat and enjoy!


Calories: 2kcalCarbohydrates: 0.1gProtein: 0.1gFat: 0.003gSaturated Fat: 0.001gPolyunsaturated Fat: 0.001gCholesterol: 0.2mgSodium: 7mgPotassium: 2mgSugar: 0.1gVitamin A: 0.1IUVitamin C: 0.003mgCalcium: 0.2mgIron: 0.003mg
Keyword dessert
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