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Cherry Cheesecake Squares

Cherry Cheesecake Squares

A mouthwatering Cherry Cheesecake Squares recipe from the Dairy Diary 2019.

Cherry Cheesecake Squares


Digestive biscuits 8, crushed to a fine crumb

Butter 25g (1oz), melted

Soft cream cheese 280g tub

Natural yogurt 150g pot

Egg whites 2 medium

Caster sugar 3 tbsp

Plain flour 2 tbsp

Vanilla extract 1 tsp

Fresh cherries 150g (5oz), stoned and chopped



Preheat oven to 190°C/170°fan/Gas 5. Line a 20cm (8in) square tin with baking parchment. Mix biscuit crumbs with butter and press mixture into the tin. Bake for 6 minutes. Leave to cool while you prepare filling and fruit.


Using an hand-held electric mixer, soften cream cheese in a bowl then add yogurt, egg whites, sugar, flour and vanilla. Whisk well.


Pour mixture into tin and place cherry pieces on top. Bake for 25 minutes. Leave to cool, then chill. Cut into 9 squares.

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