Low-fat vanilla and raspberry cheesecake

Low-fat vanilla and raspberry cheesecake


  • 3 medium eggs, beaten
  • 1 tsp vanilla extract
  • 250g (8.8 oz) pot fat-free soft cheese e.g. Quark
  • 170g (6 oz) tub fat-free Greek yogurt e.g. Total
  • 2 tbsp clear honey
  • 400g (14 oz) raspberries
  • 75g (2.6 oz) jumbo oats, + 2 tbsp
  • 25g (0.8) low-fat spread, melted e.g. Flora Light
  • 300g (10.6 oz) fresh berries to serve (e.g. blueberries or strawberries)


  1. Preheat the oven to 180°C, gas mark 4. Grease 4 x 200ml ramekins.
  2. Whisk together the eggs, vanilla, soft cheese, yogurt and honey. Stir in 100g raspberries.
  3. Dry fry all the oats in a pan then reserve the 2 tbsp.
  4. Mix together the remaining 75g oats and low-fat spread and press into the base of the ramekins. Pour the cheese mixture on top.
  5. Bake for 40 minutes until golden and firm to touch. Allow to cool before removing from the ramekins.
  6. Meanwhile, slowly cook the remaining 300g raspberries in a pan with 3 tbsp water for 5 minutes, then purée for a smooth coulis. This can be done in a blender or with a hand blender.
  7. Serve the coulis with the cheesecakes sprinkled with the reserved toasted oats and fresh berries (e.g. blueberries or strawberries).


Preparation time: 10 mins

Serves: 4

Nutrition: n/a


Add a little cinnamon to the oats for extra spice or replace the raspberries with blueberries.

Wine parings


Pair with the B by Black Tower Rosé. This medium sweet white has flavours of jam, berries, strawberries and raspberries and goes perfect with this delicious dessert.