Berry burst cheesecake

This needs overnight chilling so it's a perfect make-ahead dessert.

Berry burst cheesecake
  • Syns per serving: 6 6 6
  • Serves: 8
  • Ready-in: 30 mins, plus overnight chilling time


  • 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
  • Icing sugar to dust

Tip: *such as Flora Light.


  1. Place the digestive biscuits in a plastic bag and rush 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 an 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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