Light, creamy, high-protein cheesecake with a soft biscuit base and a silky caramel swirl.
Servings: 6
Prep Time: 10 minutes
Chill Time: 4 hours
Total Time: 4 hours 10 minutes
Dietary Notes: Low-Fat, High-Protein, No-Bake, Slimming-World Friendly
INGREDIENTS (CHECKLIST STYLE)
- Low-fat digestive biscuits or light graham crackers
- Low-fat spread or reduced-fat butter
- Fat-free Greek yogurt
- Quark or fat-free soft cheese
- Sugar-free caramel syrup or sugar-free sweetener
- Vanilla extract
- Gelatin or no-added-sugar jelly crystals (optional but improves firmness)
- Fat-free whipped topping (optional)
- Light caramel sauce for drizzling
QUICK INSTRUCTIONS (RECIPE CARD)
- Crush biscuits and mix with melted low-fat spread.
- Press firmly into a dish to form the base.
- Whisk yogurt, quark, vanilla, and sweetener until smooth.
- Optional: dissolve gelatin and whisk into mixture for a firmer set.
- Spread cheesecake mixture over the base.
- Chill for 4+ hours until firm.
- Top with whipped topping and caramel drizzle before serving.
NOTES
- Using gelatin helps produce a firmer, sliceable cheesecake.
- Sweetness depends on brand of sweetener — adjust to your taste.
- The recipe is naturally low-fat and high-protein when made with quark and Greek yogurt.
INTRODUCTION
This Slimming World–friendly cheesecake has taken over social media — and after tasting it, it’s easy to understand why. It delivers that creamy, indulgent cheesecake experience without the heaviness or calories of a traditional version.
It’s simple, no-bake, high in protein, and endlessly customizable. And honestly: if you like cheesecake, you will not be disappointed.
STEP-BY-STEP COOKING GUIDE
(Expanded from the quick card)
1. Make the Base
Ingredients for base:
- 120 g low-fat digestive biscuits
- 40 g reduced-fat butter or low-fat spread
Crush the biscuits to fine crumbs. Melt the spread and mix thoroughly. Press into an 8-inch dish.
Tip: Use the back of a spoon to compact the base — this prevents crumbling later.
2. Prepare the Cheesecake Filling
Ingredients for filling:
- 300 g quark (fat-free)
- 200 g fat-free Greek yogurt
- 2–3 tbsp sugar-free caramel syrup or granulated sweetener
- 1 tsp vanilla extract
Whisk everything until completely smooth.
Tip: Taste and adjust sweetness before adding gelatin.
3. Optional Firm-Set Method
If using gelatin:
Mix 1 tsp powdered gelatin with 2 tbsp boiling water. Stir until dissolved. Whisk into the cheesecake mixture.
Tip: If the mixture thickens too fast, whisk again to smooth it out.
4. Spread and Chill
Pour the filling over the base and smooth the top with a spatula.
Refrigerate for at least 4 hours, or overnight for best results.
5. Add Topping
Spread 150 g fat-free whipped topping (optional) over the chilled cheesecake.
Drizzle with 1–2 tbsp light caramel sauce.
INGREDIENT DETAILS & SUBSTITUTIONS
Quark
Provides the classic Slimming World creamy texture with minimal calories.
Substitutions:
- Fat-free soft cheese
- Extra Greek yogurt (but cheesecake will be softer)
Greek Yogurt
Adds protein and creaminess.
Substitutions:
- Skyr
- Low-fat yogurt (drains easily)
Sweetener
Best results come from powdered sweeteners designed for baking.
Substitutions:
- Sugar-free syrups
- Maple-flavored low-calorie syrup
Base Alternatives
- Oat “biscuit” base (40 g blended oats + 1 tbsp sweetener + 1 tbsp low-fat spread)
- No base — use cups for a zero-bother dessert.
No-Gelatin Option
The cheesecake will be softer but still scoopable.
RECIPE VARIATIONS & SERVING SUGGESTIONS
Flavor Variations
- Lemon Cheesecake: Add 2 tbsp lemon juice + zest.
- Chocolate Cheesecake: Add 1 tbsp cocoa powder + sugar-free chocolate syrup.
- Biscoff Cheesecake: Use Biscoff spread + light Biscoff drizzle.
- Berry Cheesecake: Fold in fresh berries before chilling.
Dietary Variations
- Gluten-Free: Use GF digestives or GF oat base.
- Higher Protein: Replace part of yogurt with vanilla protein yogurt.
Serving Suggestions
- Serve chilled with extra yogurt on the side.
- Add fruit slices, especially banana, strawberries, or blueberries.
Pairings
- Black coffee
- Herbal tea
- Skinny caramel latte
STORAGE & MAKE-AHEAD
Storage
Refrigerate covered for up to 4 days.
Freezing
Freeze without topping for up to 2 months. Defrost in the fridge overnight.
Make-Ahead
Prepare the base and filling the night before. Add topping just before serving.
Shelf Life Notes
The top may loosen slightly over time—simply stir and smooth again if needed.
NUTRITION (APPROX, PER SERVING)
Calories: 165
Protein: 14 g
Carbs: 18 g
Fat: 3 g
Contains: Dairy, Gluten (unless substituted)
FREQUENTLY ASKED QUESTIONS
Q: Do I have to use gelatin?
A: No. It simply makes it sliceable. Without it, the cheesecake will be softer and spoonable.
Q: Can I use flavored quark?
A: Yes — vanilla, caramel, or lemon quark work beautifully. Reduce sweetener if already sweetened.
Q: Why is my cheesecake runny?
A: It may need more chilling time, or your yogurt was too thin. Greek yogurt yields the firmest texture.
Q: Can I make this in individual pots?
A: Absolutely — perfect for portion control.
OPTIONAL PERSONAL STORY
I finally jumped on the Slimming World cheesecake bandwagon after seeing it everywhere online, and I can honestly say: if you love cheesecake, this recipe will blow you away. It tastes indulgent, but it’s light enough to enjoy without guilt. After a few tests adjusting sweetness and thickness, this version turned out perfect — creamy, smooth, and topped with just enough caramel to make it irresistible.
CALL TO ACTION
Give this Slimming World No-Bake Cheesecake a try and let me know how you top yours. Share your variations, tag your creations, or ask questions — I’m happy to help you perfect your version.
