WW cherry cheescake jars


  • 8 oz (225g) reduced-fat cream cheese
  • 1/4 cup (60g) non-fat Greek yogurt
  • 1/4 cup (60ml) unsweetened almond milk (or any milk of your choice)
  • 1/4 cup (60ml) sugar-free maple syrup or sweetener of your choice
  • 1 tsp vanilla extract
  • 1 cup (240g) fresh or frozen cherries (pitted and halved)
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 6 low-fat graham crackers, crushed
  • Optional toppings: additional fresh cherries, mint leaves, or a drizzle of chocolate sauce (be mindful of the additional points if you’re following WW)


  1. Prepare Cherry Sauce:
    • In a small saucepan, combine the cherries, cornstarch, and water.
    • Cook over medium heat, stirring frequently, until the mixture thickens and the cherries release their juices. This should take about 5-7 minutes.
    • Remove from heat and let it cool.
  2. Prepare Cheesecake Filling:
    • In a medium-sized bowl, beat the cream cheese until smooth.
    • Add in the Greek yogurt, almond milk, maple syrup, and vanilla extract. Mix until well combined and creamy.
  3. Assemble the Jars:
    • Take 4 small jars or glasses.
    • Layer the bottom with a portion of the crushed graham crackers.
    • Add a layer of the cream cheese mixture.
    • Spoon some of the cherry sauce over the cream cheese layer.
    • Repeat the layers, finishing with a dollop of cherry sauce on top.
  4. Chill:
    • Place the jars in the refrigerator for at least 2 hours, or until well-chilled.
  5. Serve:
    • When ready to serve, you can optionally garnish with extra fresh cherries, mint leaves, or a drizzle of chocolate sauce.
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