Raspberry and Blueberry Baked Cheesecake
This baked, New York style cheesecake is topped with juicy blueberries and raspberries and perfect if you're counting calories or following a plan like Weight Watchers.
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NutritionPer Serving
- Calories259
- Carbs32g
- Sugars14g
- Fat8g
- Saturates3.2g
- Protein15g
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You’re amazing, look at the Raspberry and Blueberry Baked Cheesecake dishes you’ve made…
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Cheesecake is normally high in calories and Points and it’s not really something that you can generally enjoy on your slimming journey. We’ve made a few clever swaps to create a version of this classic dessert that’s guilt free without compromising on flavour!
We’ve flavoured the crunchy base of our Raspberry and Blueberry Baked Cheesecake with honey, cinnamon and lemon as these flavours work really well together when combined with the creamy topping. Fresh fruit and a dusting of icing sugar on top means that this dessert looks super impressive and is the perfect way to end a dinner party.
You don’t really need to serve this Raspberry and Blueberry Baked Cheesecake with an accompaniment, but you could add a little squirt of aerosol cream if you wanted. It’ll taste delicious either way!
What diets is this Raspberry and Blueberry Baked Cheesecake suitable for?
This Raspberry and Blueberry Baked Cheesecake is suitable for vegetarian diets.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make this Raspberry and Blueberry Baked Cheesecake?
You should be able to find everything that you need in your local supermarket.
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‘A treat fit for a King!’
How many calories are in this Raspberry and Blueberry Baked Cheesecake?
There are 259 calories per portion in this Raspberry and Blueberry Baked Cheesecake, which means it falls into our Everyday Light category.
This Raspberry and Blueberry Baked Cheesecake is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 140º.
Step 2
Grease an 18cm springform tin with low cooking calorie spray. Line the base with a disc of greaseproof paper.
Step 3
Crush the biscuits and stir in the melted reduced fat spread, 1 tbsp honey, cinnamon and the zest of 1 lemon. Press into the base of the springform tin.
Step 4
Using a wooden spoon, beat together the cream cheese, Greek yoghurt, sweetener, vanilla extract, the remaining zest of 1 lemon, cornflour and eggs.
Step 5
Pour the mixture onto the biscuit base and place on a baking tray.
Step 6
Place on a low shelf in the oven and bake for 50 – 60 minutes until it’s set around the edges but still wobbly in the centre.
Step 7
Remove from the oven and leave to cool on the baking tray for 1 1/2 hours.
Step 8
Place in the fridge to chill for a minimum of 2 1/4 hours.
Step 9
Carefully run a knife around the top edge of the cheesecake to loosen it. Slowly release the clip on the springform tin and then remove the cheesecake.
Step 10
Using a fish slice, lift the cheesecake off the base of the tin and the greaseproof paper. Place on a serving plate.
Step 11
Spread 1 tsp honey over the top of the cheesecake and place the raspberries and blueberries on top. Dust with the icing sugar and decorate with mint sprigs.
What could I serve with this Raspberry and Blueberry Baked Cheesecake?
This Raspberry and Blueberry Baked Cheesecake doesn’t really need any accompaniments, but it works really well when served after the following starter, main and side:
How do you know when this Raspberry and Blueberry Baked Cheesecake is cooked?
You’ll need to bake your Raspberry and Blueberry Baked Cheesecake for between 50-60 minutes or until the edges are set but the middle still has a wobble.
After leaving to cool in the tin for 1 1/2 hours, you’ll need to pop your Raspberry and Blueberry Baked Cheesecake into the fridge for a minimum of 2 1/4 hours.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep this Raspberry and Blueberry Baked Cheesecake in the fridge?
You can keep leftovers of this Raspberry and Blueberry Baked Cheesecake in the fridge for approximately 3 days or so.
Can you freeze this Raspberry and Blueberry Baked Cheesecake?
No, we wouldn’t recommend freezing this recipe.
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Raspberry and Blueberry Baked Cheesecake
This baked, New York style cheesecake is topped with juicy blueberries and raspberries and perfect if you're counting calories or following a plan like Weight Watchers.
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Prep Time
20 MINS
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Cook Time
1 HR
- KCals 259
- Carbs 32G
Instructions
- Pre-heat the oven to 140ºc.
- Grease an 18cm springform tin with low cooking calorie spray. Line the base with a disc of greaseproof paper.
- Crush the biscuits and stir in the melted reduced fat spread, 1 tbsp honey, cinnamon and the zest of 1 lemon. Press into the base of the springform tin.
- Using a wooden spoon, beat together the cream cheese, Greek yoghurt, sweetener, vanilla extract, the remaining zest of 1 lemon, cornflour and eggs.
- Pour the mixture onto the biscuit base and place on a baking tray.
- Place on a low shelf in the oven and bake for 50 - 60 minutes until it’s set around the edges but still wobbly in the centre.
- Remove from the oven and leave to cool on the baking tray for 1 1/2 hours.
- Place in the fridge to chill for a minimum of 2 hours.
- Carefully run a knife around the top edge of the cheesecake to loosen it. Slowly release the clip on the springform tin and then remove the cheesecake.
- Using a fish slice, lift the cheesecake off the base of the tin and the greaseproof paper. Place on a serving plate.
- Spread 1 tsp honey over the top of the cheesecake and place the raspberries and blueberries on top. Dust with the icing sugar and decorate with mint sprigs.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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14 comments
See what others have to say
PaulSunday 25th June 2023
Have tried this recipe three times, while finding the cheesecake tastes great, I have always ended up with a soggy bottom, any advice please!
SharonWednesday 12th July 2023
Hi Paul, if you’d like to make the biscuit base a bit crisper you could try brushing it with a little beaten egg white and then chill it for about 15 minutes. This will create a seal, then you can add the cheesecake filling and bake. Do hope this helps!
JoMonday 16th August 2021
Wow! What a cheese cake!! I made this for the first time and was not disappointed. I think this is the simplest and most reliable baked cheesecake recipe I have ever made. The base is the nicest ever!! The addition of lemon zest and cinnamon really lifts it. I shall be making this again.
HollyMonday 16th August 2021
Hey Jo, thanks so much for your lovely message we are so glad to hear you enjoyed this cheesecake!
Claire ThompsonSunday 7th March 2021
Delicious 😋 followed the recipe apart from the topping as my partner doesn’t like seeds in raspberries or blueberries, so I made a raspberry coulis for the topping (blitz the raspberries in a food processor and strain through a sieve and add a teaspoon of granulated sweetener) spread on the top and decorated with sliced strawberries. No honey needed. No accompaniment needed as was moist, the base was lovely, dense without being too crunchy. Would recommend and definitely will make this again for special occasions or entertaining.
HollyMonday 8th March 2021
Hi Claire, thanks so much for your message! Great idea about blitzing the fruit to make a fruit coulis for the top!
Christina SuffieldSunday 21st February 2021
Which kind of granulated sweetner do you use.
SharonMonday 22nd February 2021
Hi Christina, we use a granulated sweetener that has the same weight and texture as sugar. It’s made by NKD Living and is called 100% Natural Erythritol Natural Sugar Alternative and can be found on Amazon. Other brands such as Canderel Sugarly would also be suitable.
This article maybe helpful Which Type of Sweetener Should I Use?
Jeanette HudsonTuesday 19th January 2021
I really love this cheesecake!! It’s divine .. the first time I made it the base was a little soggy, the only thing I recommend is to pre bake the base for 10 mins, (which I normally do) , let it cool then pour on mixture, to keep the base crunchy…
HollyWednesday 20th January 2021
Hi Jeanette, so glad you enjoyed the cheesecake!
katarzyna pruszynskaThursday 3rd December 2020
hi,where I can buy 3% fat cream cheese,please. Can I use quark instead of?
HollyThursday 3rd December 2020
Hi Katarzyna, for this recipe we used Philadelphia Lightest Soft Cheese which has 3% fat I’ve just had a look and you can find it in most supermarkets. Hope that helps!
Keith DigbySaturday 28th November 2020
Can’t wait for your new book preordered already
HollyMonday 30th November 2020
Hey Keith, we can’t wait for everyone to see it!
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