Cheesecake remains a favourite dessert of mine so I’m always on the lookout for a new recipe to try. I adapted a WW recipe (Raspberry and Ginger Cheesecake) to make these mini cheesecakes which are 1 point each on No Count. They make a delicious dessert but do take quite a while to make as, with No Count, you have to bake the NC biscuits before you can then use them in a cheesecake.
If following WW Freestyle, they are 4 points each. You could use a different base to reduce the points – the topping is just 1sp per portion.
Ingredients (makes 6 – 8):
- 85g Mornflake oatmeal
- 80g blitzed oats
- 2 flat tbsp Splenda/Truvia/Natvia/Canderel
- a pinch of salt
- a pinch of bicarbonate of soda
- 1 tbsp olive oil (from daily allowance)
- the zest and juice of two lemons
- 1 tsp nutmeg
- 1 tsp mixed spice
- 2 or 3 tsp ground ginger (depending on how gingery you like them)
- 180g Philadelphia lightest (6sp)
- 300g Skyr natural yogurt or 0% Total yogurt or Yeo Valley 0% crème fraiche
- 1 tbsp Myprotein sugar-free maple syrup
- 2 sheets fine leaf gelatine
- 24g Flora light (4g per person is free)
- fruit to decorate
- Pre-heat the oven to 180C.
- Mix the oatmeal, oats, Splenda, lemon zest from one lemon, salt, nutmeg, mixed spice, ginger and bicarbonate of soda in a bowl.
- Stir in the oil, lemon juice from one lemon and 50ml hot water.
- Divide the mixture into six pieces and flatten with your hands. (These shapes will be crumbled once cooked so it doesn’t matter what they look like.)
- Bake in the oven for 15 minutes before taking out and allowing to cool.
- Once cooled, put the ‘biscuits’ in a bag and crush into crumbs with a rolling pin.
- Melt the Flora and mix with the crumbs. Share the mixture out between 6, 7 or 8 small dishes. (I used empty Gu dishes that I’d saved.) Press the mixture firmly down and get it as level as you can. Chill in the fridge for an hour.
- Soak the gelatine in cold water for a few minutes until it has softened.
- Meanwhile, mix the yogurt or crème fraiche with the Philadelphia. Stir in the zest and juice from the remaining lemon and the sugar-free syrup.
- Squeeze the excess water from the gelatine and place it in a pan. Melt over a low heat while stirring continuously.
- Remove from the heat and whisk in two tbsps of the soft cheese mixture. Then pour this back into the remaining soft-cheese mixture and stir it all together.
- Spoon this mixture over the biscuit base and chill for a couple of hours, until it is firm.
- Decorate with fruit and serve.
NB: Please see the information about blitzed oats in the FAQ section, if you haven’t already done so.
(The biscuit base is a bit crumbly but it perfectly complements the lemon topping.)