Raspberry and Blueberry Baked Cheesecake

  • 20MINS
  • 1HR
  • 259KCAL

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.

  • Everyday Light pinchofnom.com
  • Special Occasion pinchofnom.com
  • Sweet Treats pinchofnom.com
Easy Peasy Raspberry and Blueberry Baked Cheesecake pinchofnom.com

NutritionPer Serving

  • Calories259
  • Carbs32g
  • Protein15g
  • Fat8g
  • Saturates3.2g
  • Sugars14g

Raspberry and Blueberry Baked Cheesecake - Pinch of Nom Slimming Recipes

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.

How Weight Watchers friendly is this Raspberry and Blueberry Baked Cheesecake recipe?

  • If you’re on WW Green, you’ll need to count 9 Points per portion of this Raspberry and Blueberry Baked Cheesecake.
  • If you’re on WW Blue, you’ll need to count 8 Points per portion of this Raspberry and Blueberry Baked Cheesecake.
  • If you’re on WW Purple, you’ll need to count 8 Points per portion of this Raspberry and Blueberry Baked Cheesecake.

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.

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 2 pinchofnom.com

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 3 pinchofnom.com

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 4 pinchofnom.com

Step 5

Pour the mixture onto the biscuit base and place on a baking tray.

Step 5 pinchofnom.com

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 9 pinchofnom.com

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.

Raspberry and Blueberry Baked Cheesecake - Pinch of Nom Slimming Recipes

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:

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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.
  • Prep Time
    20 MINS
  • Cook Time
    1 HR
  • KCals 259
  • Carbs 32G
  • WW Points:
  • 9 Green
  • 8 Blue
  • 8 Purple

Ingredients

  • 400 g 3% fat cream cheese
  • 400 g 0% fat Greek yoghurt
  • 30 g granulated sweetener
  • 1 tsp vanilla extract
  • 2 large lemons zested
  • 2 tbsp cornflour
  • 2 eggs beaten
  • 175 g reduced fat digestive biscuits
  • 50 g reduced fat spread melted
  • 1 tbsp clear honey
  • 1/4 tsp ground cinnamon
  • low calorie cooking spray

For the topping

  • 100 g raspberries
  • 100 g blueberries
  • 1 tsp clear honey
  • 1/4 tsp icing sugar
  • handful of mint sprigs

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Pre-heat the oven to 140ºc.
  2. Grease an 18cm springform tin with low cooking calorie spray. Line the base with a disc of greaseproof paper.
  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.
  4. Using a wooden spoon, beat together the cream cheese, Greek yoghurt, sweetener, vanilla extract, the remaining zest of 1 lemon, cornflour and eggs.
  5. Pour the mixture onto the biscuit base and place on a baking tray.
  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.
  7. Remove from the oven and leave to cool on the baking tray for 1 1/2 hours.
  8. Place in the fridge to chill for a minimum of 2 hours.
  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.
  10. Using a fish slice, lift the cheesecake off the base of the tin and the greaseproof paper. Place on a serving plate.
  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.

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2 comments

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Keith DigbySaturday 28th November 2020

Can’t wait for your new book preordered already

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    HollyMonday 30th November 2020

    Hey Keith, we can’t wait for everyone to see it!

    Reply

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