Fruit Swirl Cheesecake Squares
These creamy, swirl-topped cheesecake squares are just perfect with a cuppa! They're topped with an impressive, delicate drizzle of irresistible raspberry puree. Thanks to a handful of nifty swaps, we've kept things nice and light at 115 calories per gorgeous, fruity-sweet serving.
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NutritionPer Serving
- Calories115
- Carbs14g
- Protein7g
- Fat3.7g
- Saturates1.5g
- Sugars5g
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!
These gorgeous, impressive-looking Fruit Swirl Cheesecake Squares really deserve a spot in your tupperware! Once they’re rustled up, keep them handy to add a sweet, satisfying, cheesecake-inspired bite to your tea breaks.
A 24cm square baking tin is the ideal size to divide evenly into 16 fruit-topped squares, coming in at just 115 calories each. Keep things on the slimming-friendly side by mashing together reduced-fat digestives from your store cupboard with reduced-fat spread; you’ll be left with the perfect mixture for a moreish, crunchy biscuit base.
For the irresistible creamy layer, we’ve made a number of nifty, lower-calorie swaps, whisking together fatless Greek yoghurt and 3% fat cream cheese. You can’t get a fresher decoration than our swirled topping! We’ve simmered fresh berries and orange until syrupy, and blitzed them into an eye-catching, fruity-sweet puree.
You’ll love this one even more served with a few extra raspberries and reduced-fat aerosol cream.
What diets are Fruit Swirl Cheesecake Squares suitable for?
These Fruit Swirl Cheesecake Squares are suitable for vegetarian diets.
They can be enjoyed on gluten-free diets too, as long as you use gluten-free biscuits for the base.
If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!
Do you need any special ingredients to make Fruit Swirl Cheesecake Squares?
We’ve used Philadelphia Lightest Cream Cheese (it’s 3% fat), but a supermarket own-brand, reduced-fat cream cheese would work too.
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A 24cm square tin is the ideal size for this recipe.
If you’re saving leftovers, keep them in an airtight container.
How many calories are in this Fruit Swirl Cheesecake Squares?
There are 115 calories per portion in this Fruit Swirl Cheesecake Squares recipe, which means it falls into our Everyday Light recipe category. If you’re counting calories or following one of the popular diet plans like Weight Watchers, this recipe fits in perfectly!
NHS guidelines suggest men should aim for 2,500 calories per day to maintain a healthy body weight, and women require around 2000 calories. Each person has different calorie requirements depending on their goal, so you may want to adjust your daily calorie intake according to your own personal goal.
Step 1
Preheat the oven to 140°C. Grease and line a square tin with baking parchment.
Step 2
Add the crushed biscuits to a bowl and stir in the melted reduced-fat spread. Press into the base of the tin. Pop into the fridge whilst you make the cheesecake and topping.
Step 3
Add the raspberries, orange zest, orange juice and sweetener to a small saucepan and set on a low heat. Gently simmer for 8-10 minutes, until the raspberries have broken down and thickened.
Step 4
Blitz with a stick blender to form a puree. Place a sieve over a bowl and pour the raspberry puree into the sieve to strain. You may need to gently press on the raspberry mixture to push it through the sieve. You should have a thick raspberry puree in the bowl and the seeds left in the sieve. Discard the seeds and leave the puree to cool while you prepare the cheesecake mixture.
Step 5
In a mixing bowl beat together the cream cheese, Greek yoghurt, sweetener, vanilla, cornflour and eggs, using a wooden spoon or balloon whisk.
Step 6
Pour the mixture onto the biscuit base. Add the raspberry mixture to a small sandwich bag and cut the corner off the bag. Pipe vertical lines across the surface of the cheesecake. Using a skewer, or the tip of a knife, drag across the cheesecake in alternating directions to create a pattern on the surface of the cheesecake.
Step 7
Place on a low shelf in the oven and bake for 50-60 minutes, until set around the edges but still has a wobble in the centre.
Step 8
Remove from the oven and leave to cool for 1 hour. Once cooled, place in the fridge to chill for a minimum of 2 hours.
Step 9
Remove the cheesecake from the tin and cut into 16 squares. Serve with some extra raspberries or a swirl of aerosol cream, if you would like.
What could I serve with Fruit Swirl Cheesecake Squares?
We’d say Fruit Cheesecake Squares are best served with a cup of tea! They’re also a tasty way to round off a slimming-friendly three-course meal with these dishes:
How do you know when Fruit Swirl Cheesecake Squares are ready?
Your squares will go in the oven for around 50-60 minutes, until they’re set around the edges with a slight wobble in the centre.
You’ll need to let them cool for around 1 hour, and then allow them to chill in the fridge for at least 2 hours.
How long can you keep Fruit Swirl Cheesecake Squares in the fridge?
You can store any leftover Fruit Swirl Cheesecake Squares in the fridge for around 3 days.
Can I freeze Fruit Swirl Cheesecake Squares?
This recipe is not suitable for freezing.
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Fruit Swirl Cheesecake Squares
These creamy Fruit Swirl Cheesecake Squares come topped with an impressive drizzle of homemade raspberry puree, for only 115 calories each!
-
Prep Time
15 MINS
-
Cook Time
1 HR 10
- KCals 115
- Carbs 14G
Instructions
- Preheat the oven to 140°C. Grease and line a square tin with baking parchment.
- Add the crushed biscuits to a bowl and stir in the melted reduced-fat spread. Press into the base of the tin. Pop into the fridge whilst you make the cheesecake and topping.
- Add the raspberries, orange zest, orange juice and sweetener to a small saucepan and set on a low heat. Gently simmer for 8-10 minutes, until the raspberries have broken down and thickened.
- Blitz with a stick blender to form a puree. Place a sieve over a bowl and pour the raspberry puree into the sieve to strain. You may need to gently press on the raspberry mixture to push it through the sieve. You should have a thick raspberry puree in the bowl and the seeds left in the sieve. Discard the seeds and leave the puree to cool while you prepare the cheesecake mixture.
- In a mixing bowl beat together the cream cheese, Greek yoghurt, sweetener, vanilla, cornflour and eggs, using a wooden spoon or balloon whisk.
- Pour the mixture onto the biscuit base. Add the raspberry mixture to a small sandwich bag and cut the corner off the bag. Pipe vertical lines across the surface of the cheesecake. Using a skewer, or the tip of a knife, drag across the cheesecake in alternating directions to create a pattern on the surface of the cheesecake.
- Place on a low shelf in the oven and bake for 50-60 minutes, until set around the edges but still has a wobble in the centre.
- Remove from the oven and leave to cool for 1 hour. Once cooled, place in the fridge to chill for a minimum of 2 hours.
- Remove the cheesecake from the tin and cut into 16 squares. Serve with some extra raspberries or a swirl of aerosol cream, if you would like.
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