Raspberry Cheesecake

Difficulty | Serves 12 | Book 3

healthy raspberry cheesecake recipe

3 tablespoons skim milk
1 tablespoon (15g) Flora® Light margarine melted
15 arrowroot biscuits
cooking spray

1 x 500g tub low-fat cottage cheese
125g Philadelphia® Light cream cheese
½ cup white sugar
1 teaspoon vanilla essence
400g frozen raspberries
1 packet (9g) raspberry Jelly Lite™
1 teaspoon gelatine
⅓ cup boiling water

raspberries remaining from filling
½ cup water
¼ cup white sugar
2 teaspoons gelatine

Per serve
Kilojoules728 (cals 174)
GI RatingMedium


  1. Base: Add milk to melted margarine.
  2. Crush biscuits in a food processor, then add milk mix and blend together.
  3. Press biscuit mix over base of a spring-based cake tin (22cm) that has been coated with cooking spray. Use the palms of your hand to flatten. Refrigerate.
  4. Filling: Clean food processor bowl and blade then add cottage cheese and blend until very smooth, add cream cheese and blend.
  5. Slowly pour sugar in and mix until dissolved. Add essence and 1 cup of frozen raspberries, blend well (leave remaining raspberries for topping).
  6. Combine jelly and gelatine in boiling water until dissolved, pour into blender, once ingredients are thoroughly mixed pour over biscuit base and refrigerate until set.
  7. Topping: Once filling has set combine the remaining raspberries, water, sugar and gelatine in a small saucepan. Once boiled leave to cool slightly before gently pouring over filling. Refrigerate until set.

NOTE: An adapted version of this recipe is also in Cooking for 1 or 2 people

Suitable to be frozen.

Dietitian's tip

Cheesecake can be enjoyed on special occasions. This one has added fruit making it a healthier option.

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