Berry Cheesecake – Slimming World Recipe

This berry cheesecake needs leaving overnight in the fridge so you’ll need to plan ahead if you want to make this for a special occasion.

Berry Cheesecake

Berry cheesecake Slimming World recipe

Serves 8

5 syns per serving


  • 8 digestive biscuits
  • 60g low-fat spread suitable for baking
  • 1 sachet sugar-free raspberry jelly crystals
  • 1 tbsp powdered gelatine (or agar agar)
  • 2 pots Vanilla Mullerlight yogurt (or any other Free yogurt)
  • 200g quark
  • 4-5 tbsp artificial sweetener
  • 400g mixed berries (such as raspberries, blackberries, redcurrants and blueberries)
  • A few fresh mint leaves
  • 1 level tsp icing sugar, to dust


  1. Place the digestive biscuits in a plastic bag and crush with a rolling pin. Put the low-fat spread in a pan and place over a low heat until melted. Mix together the crushed biscuits and the low-fat spread. Spoon into the base of a 20cm loose-bottomed cake tin and press down firmly. Chill in the fridge until needed.
  2. Meanwhile, make up the jelly with 150ml boiling water. Stir in the gelatine and set aside to cool.
  3. When the jelly is cool, place in a food processor with the yogurt, quark, artificial sweetener and half of the mixed berries. Whizz until smooth and pour over the biscuit base. Cover and chill overnight.
  4. When ready to serve, carefully remove the cheesecake from the tin and place on a serving platter. Arrange the remaining berries on top. Decorate with mint and dust over a little icing sugar.


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Recipe from Slimming World

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