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Berry burst cheesecake


Syns per serving:
Green: 6 Original: 6 Extra Easy: 6

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Rate this recipe 3/5 (128 Votes)


  • 8 digestive biscuits
  • 2oz/57g low-fat spread suitable for baking*
  • 1 sachet sugar-free raspberry jelly crystals
  • 1 tbsp powdered gelatine (or agar agar)
  • 2 pots Vanilla Mullerlight yogurt (or any other Free yogurt)
  • 7oz/198g quark
  • 4-5 tbsp artificial sweetener
  • 14oz/37g mixed berries (such as raspberries
  • blackberries
  • redcurrants and blueberries)
  • A few fresh mint leaves
  • Icing sugar to dust
  • -


servings 8
Level of difficulty Average
Preparation time 10mins
Cost Average budget


Step 1

Place the digestive biscuits in a plastic bag and rush with a rolling pin. Put the low-fat spread in a pan and place over a low heat until melted. Mix together the crushed biscuits and the low-fat spread. Spoon into the base of an 8in/20cm loose bottomed cake tin and press down firmly. Chill in the fridge until needed.

Step 2

Meanwhile, make up the jelly with 1/4pt/142l boiling water. Stir in the gelatine and set aside to cool.

Step 3

When the jelly is cool, place in a food processor with the yogurt, quark, artificial sweetener and half of the mixed berries. Whizz until smooth and pour over the biscuit base. Cover and chill overnight.

Step 4

When ready to serve, carefully remove the cheesecake from the tin and place on a serving platter. Arrange the remaining berries on top. Decorate with mint and dust over a little icing sugar

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