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Photo of Chocolate cheesecake with cherry sauce by WW

Chocolate cheesecake with cherry sauce

Total Time
40 min
30 min
10 min
This decadent chocolate cheesecake uses a combination of ricotta, cream cheese and yoghurt for a rich creamy texture, all drizzled with a rich cherry sauce.


Rolled oats, dry

1 cup(s), (90g)

Ground cinnamon

½ tsp


1 tbs

Reduced fat oil spread

2 tbs, melted

Low-fat ricotta cheese

200 g

Light cream cheese

250 g

99% fat-free, plain or natural yoghurt, unsweetened

170 g

Granulated stevia sweetener

cup(s), plus 3 tsp extra

Cocoa powder

2 tbs, sifted, plus 2 tsp extra to sprinkle

No added sugar dark chocolate

45 g, melted, cooled


3 tsp, powdered

Egg white

2 medium


3 tsp

Cherries, pitted, frozen

200 g, thawed

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C. Lightly spray a 20cm (base measurement) round spring-form tin with oil. Line base and sides with baking paper.
  2. Spread oats on a baking tray and bake for 10 minutes or until lightly browned. Set aside to cool.
  3. Process oats, cinnamon, honey and spread in a food processor until finely chopped and combined. Press oat mixture evenly over base of prepared tin and refrigerate until cold while preparing the filling.
  4. Using electric beaters, beat ricotta, cream cheese, yoghurt,sweetener and cocoa until smooth. Beat in chocolate. Sprinkle gelatine over 2 tbs boiling water in a small heatproof jug. Stir with a fork until gelatine has dissolved. Stir into cheese mixture. Using clean, dry electric beaters, lightly beat egg whites until soft peaks form. Fold into cheese mixture. Spread mixture into prepared tin. Refrigerate for 3 hours or overnight until set.
  5. Blend cornflour with ½ cup (125ml) water in a small saucepan. Add cherries and extra sweetener. Stir over medium heat until mixture boils and thickens. Refrigerate until cold. Sprinkle cheesecake with extra cocoa. Cut cake into wedges and serve with cherry sauce.


TIP: This recipe can be made several days ahead. Not suitable to freeze.