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Raspberry and Blueberry Baked Cheesecake

  • Prep Time
    20 MINS
  • Cook Time
    1 HR
  • KCals 259
  • Carbs 32G
8 Servings


  • 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


  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.