A deliciously light and creamy dessert that’s easy to make and perfect for Slimming World. These mini cheesecakes are my best low-syn treat so far!
Recipe Card
Servings: 6 mini cheesecakes
Prep Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 10 minutes
Syns: 3 syns per cheesecake
Dietary Badges: Slimming World Friendly, Gluten-free option (use gluten-free biscuits), Low sugar, Vegetarian
Ingredients
- Digestive biscuits – 6 (use Slimming World approved or gluten-free option)
- Light butter – 3 tsp (Flora Light or similar)
- Fat-free cream cheese – 200g
- Low-fat natural yogurt (0% fat) – 150g
- Sweetener (Sukrin or preferred) – 2 tbsp
- Vanilla extract – 1 tsp
- Optional toppings: fresh berries, sugar-free jelly
Instructions
- Crush the digestive biscuits until fine crumbs form.
- Melt the light butter and mix into the biscuit crumbs.
- Press the mixture evenly into 6 cupcake liners or a mini muffin tray to form the base.
- In a bowl, combine cream cheese, yogurt, sweetener, and vanilla extract. Whisk until smooth.
- Spoon the cream cheese mixture over the biscuit base in each cup.
- Refrigerate for at least 2 hours to set.
- Add optional toppings before serving if desired.
Additional Notes
- Use gluten-free biscuits for a gluten-free version.
- Add lemon zest to the filling for a refreshing twist.
- Keep refrigerated and consume within 3 days.
Introduction
If you’re looking for a quick, easy dessert that won’t blow your Slimming World syn budget, this mini cheesecake recipe is it! I created these as a way to enjoy a creamy, indulgent treat without feeling guilty. They’re no-bake, fridge-set cheesecakes that come together in just minutes and are perfect for busy weeknights or weekend treats. At only 3 syns each, they’re the best Slimming World dessert I’ve made so far — rich in flavor but light on calories!
Step-by-Step Cooking Guide
Making the Base
Start by crushing the digestive biscuits finely. You can use a food processor or place them in a sealed bag and bash with a rolling pin. Melt the light butter gently, then stir it into the crumbs until well combined. Press this mixture into your cupcake liners or mini muffin tray — make sure it’s compacted evenly to form a sturdy base.
Tip: If you don’t have cupcake liners, you can grease the tray lightly with spray oil.
Preparing the Filling
In a mixing bowl, whisk together the fat-free cream cheese, low-fat yogurt, sweetener, and vanilla extract until the mixture is smooth and creamy. This smooth texture is what makes the cheesecake so dreamy without needing to bake!
Tip: For a zestier flavor, add a teaspoon of lemon zest or a few drops of lemon juice.
Assembling & Setting
Spoon the creamy mixture evenly over each biscuit base. Give the tray a gentle tap on the counter to level the filling. Pop it into the fridge and let it chill for at least two hours until firm and set.
Tip: To speed things up, place the tray in the freezer for 30 minutes, but avoid freezing completely.
Ingredient Details & Substitution Tips
- Digestive biscuits: Slimming World approved versions work best, or use gluten-free digestives if needed. For fewer syns, some brands have lower syn counts.
- Light butter: Flora Light or other low-fat spreads work well; avoid full-fat butter to keep syns low.
- Fat-free cream cheese: The key to keeping the cheesecakes creamy but low-calorie. Full-fat versions will increase syns.
- Low-fat natural yogurt: Adds creaminess and lightness. Greek yogurt is fine too, but may alter texture slightly.
- Sweetener: Sukrin is a great choice, but any syn-free sweetener you prefer is fine.
Recipe Variations & Serving Suggestions
- Berry Cheesecake: Add fresh raspberries or blueberries on top just before serving.
- Lemon Cheesecake: Mix in 1 tsp lemon zest and 1 tbsp lemon juice into the filling for a zesty punch.
- Chocolate Twist: Sprinkle a teaspoon of cocoa powder into the filling and add some sugar-free chocolate chips on top.
- No-Bake Cheesecake Tarts: Use mini tart cases instead of cupcake liners for a more elegant presentation.
Serve chilled as a perfect end to a meal or as a quick snack. They go great with a cup of tea or coffee.
Storage & Make-Ahead Information
- Storage: Keep refrigerated in an airtight container. Best eaten within 3 days.
- Make-Ahead: Prepare bases and filling the day before and assemble. Chill overnight for even better flavor development.
- Freezing: Not recommended as the texture changes after thawing.
Nutrition Facts (per cheesecake)
Calories: approx. 110 kcal | Carbs: 12g | Protein: 4g | Fat: 4g
Syns: 3 per cheesecake
FAQs
Q: Can I use full-fat cream cheese?
A: Yes, but it will increase syns significantly. Stick to fat-free to keep it Slimming World friendly.
Q: Can I freeze these cheesecakes?
A: Freezing is not recommended as it can affect texture and cause separation upon thawing.
Q: What if I don’t have digestive biscuits?
A: You can use graham crackers or low-syn cookies. Adjust syn count accordingly.
Q: How do I reduce syns further?
A: Use fewer biscuits or substitute with a lower-syn base like crushed bran flakes.
The Story Behind This Recipe
I came up with these cheesecakes during a Slimming World phase when I missed dessert but didn’t want to ruin progress. After a few trial runs, this simple, no-bake, low-syn version became a staple in my kitchen. It’s proof you can enjoy indulgent flavors without the guilt!
Join the Conversation!
Have you tried these Slimming World cheesecakes? What’s your favorite topping? Share your photos, tweaks, and feedback in the comments — I’d love to hear how yours turned out!
Ready to try?
Make these mini cheesecakes today and treat yourself guilt-free. Don’t forget to bookmark or share the recipe with your friends who love Slimming World desserts!
