Cherry Cheesecake Clusters
There’s something about the first bowl of summer cherries that feels like a little celebration. Their sweetness, their messiness, their perfect imperfection make them ideal for a cherry yogurt cluster. And when you fold them into something creamy, like a cherry yogurt cluster, tuck them into the freezer, and dip them in dark chocolate… magic.
These Cherry Cheesecake Clusters are simple and sweet, with a soft cheesecake-like center and a crackly chocolate shell. Of course, you can try making a cherry yogurt cluster variation, too. They’re cool and refreshing, just the kind of treat you want to keep on hand during warm afternoons and long golden evenings. The kind of recipe you’ll find yourself making again and again—not because it’s complicated, but because it’s quietly perfect.
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Recipe Tips
Let your cherries be juicy. Don’t worry if they stain the filling a bit—this gives it a natural blush and adds bursts of sweet-tart flavor in every bite.
Use a small cookie scoop to shape the clusters easily and evenly. If you’re making a cherry yogurt cluster and the filling feels too loose, a few extra minutes in the freezer before scooping helps.
Melt the chocolate slowly. A double boiler or gentle microwaving in short bursts keeps it smooth and glossy. Add a little coconut oil if needed to thin for dipping.
Work in batches. If your clusters begin to soften as you dip, return them to the freezer for a few minutes before continuing.
Ingredient Swaps: Out of cottage cheese ? Use cream cheese for a richer, more classic cheesecake flavor. No Greek yogurt ? A thick dairy-free yogurt or mascarpone can work beautifully here. If you don’t have graham crackers ? Swap with almond flour for a nutty base, or try crushed digestive biscuits, vanilla wafers, or gluten-free cookies. No dark chocolate ? White chocolate or yogurt chips add a sweeter, more mellow finish.
Storage Tips: Once clusters are fully frozen and set, transfer them to a sealed freezer-safe container or silicone bag. Layer with parchment if needed to prevent sticking. Store in the freezer for up to 2 weeks. Before enjoying, let them rest at room temperature for 2–3 minutes for a softer, creamy texture and easier bite.
more no bake recipes to try:
Cherry Cheesecake Clusters
Ingredients
- 1 cup blended cottage cheese or cream cheese
- 1 cup Greek yogurt
- 2 tbsp maple syrup or honey
- 1 tsp vanilla extract
- ½ cup gluten-free graham crackers crushed
- 1 cup fresh cherries pitted and halved
- 1 cup dark chocolate chips for coating
- Optional: extra crushed grahams + freeze-dried cherries for topping
Instructions
- In a medium bowl, stir together the blended cottage cheese, Greek yogurt, maple syrup, vanilla, crushed graham crackers, and fresh cherries. The mixture should be thick, creamy, and scoopable.
- Line a tray with parchment paper. Use a small cookie scoop or spoon to form 12 mounds. Place them evenly spaced on the tray and freeze for 1 hour, or until solid.
- Melt the dark chocolate chips slowly (using a double boiler or microwave in 30-second intervals). Stir until smooth. Dip each frozen cluster into the melted chocolate, coating completely.
- While the chocolate is still wet, sprinkle with crushed grahams or freeze-dried cherries for a little texture and color.
- Return to the freezer for 15–20 minutes to let the chocolate fully harden.
