Cheesecake with Cherry Puree

As we’ve expressed before, we are big fans of cheesecake. The way we justify eating cheesecake is by using toppings made out of our fresh fruit – if the fruit is healthy, the rest of the cheesecake must be healthy right?...

Before you burst our bubble, take a look at this cheesecake topped with fresh cherry puree recipe. You may just end up joining the “cheesecake is healthy” club too.



  • We used the recipe on the back of Honey Maid Graham Crumbs. To make the crust you need a box of Honey Maid Graham Crumbs and 1/4 cup of margarine (or butter if you prefer).


  • Two bricks of softened cream cheese
  • 1/2 cup icing sugar
  • 1 tsp vanilla
  • 16 oz heavy whipping cream

Topping (Cherry Puree)

  • 2 Cups of pitted cherries (we used Summit cherries)
  • Juice of 1/2 lemon
  • 1 tbsp honey


  1. To make graham crust combine 1 1/4 cups of Honey Maid Crumbs with 1/4 cup melted non-hydrogenated margarine or butter. Press on bottom of 9-inch spring form pan or bottom and sides of 9-inch pie plate. Makes one 9 inch crust.
  2. Combine the cream cheese, icing sugar, and vanilla in a large bowl and blend together using a hand mixer.
  3. Whip the whipping cream and fold into the cream cheese mixture.
  4. Spread filling over graham crust and let it set in the fridge for a couple of hours.
  5. Meanwhile, combine cherries, lemon juice, and honey in a blender and blend on high until desired consistency is achieved.
  6. Cut cheesecake into pieces and top with a spoonful of cherry puree.