Cherry Cheesecake Clusters

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These no-bake Cherry Cheesecake Clusters are the perfect frozen summer treat—made with creamy yogurt, fresh cherries, graham crackers, and a dark chocolate shell. Easy to make and beautifully refreshing.

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Prep Time 10

Cook Time 20

Total Time 30

SERVINGS: 12

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

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Instructions

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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.

Notes

Blend the cottage cheese completely smooth before using. Lumps freeze into the clusters.

Freeze clusters for a full hour before dipping. Clusters that aren't fully frozen fall apart in the chocolate.

Work in small batches during dipping. Four to five at a time keeps them cold enough to hold their shape.

Chocolate too thick? Stir in 1 tsp coconut oil to thin it for a smoother, thinner shell.

No cottage cheese? Use cream cheese in the same amount for a richer, more classic cheesecake flavor. Frozen cherries: thaw completely and pat very dry before using. Gluten-free: use certified gluten-free graham crackers.

Nutrition