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Fruit Swirl Cheesecake Squares

  • Prep Time
    15 MINS
  • Cook Time
    1 HR 10 MINS
  • KCals 115
  • Carbs 14G
16 Servings

Ingredients

  • 360 g 3% fat cream cheese
  • 400 g 0% fat Greek yoghurt
  • 30 g white granulated sweetener
  • 1 tsp vanilla extract
  • 2 medium eggs
  • 2 tbsp cornflour
  • 175 g reduced-fat digestive biscuits crushed
  • 50 g reduced-fat spread melted

For the fruit topping

  • 100 g raspberries
  • 1 tsp orange zest
  • 4 tbsp orange juice
  • 1 tsp white granulated sweetener

Instructions

  1. Preheat the oven to 140°C. Grease and line a square tin with baking parchment.

  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.

  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.

  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.

  5. In a mixing bowl beat together the cream cheese, Greek yoghurt, sweetener, vanilla, cornflour and eggs, using a wooden spoon or balloon whisk.

  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.

  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.

  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.

  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.

Enjoy!

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