Unbelievably Low Fat Raspberry Cheesecake in a Glass


  • 90g Ginger Biscuits
  • 200g Philadelphia Extra Light
  • 200g 0% Fat Greek Yoghurt
  • 4tbsp Caster Sugar
  • 2tbsp Good Quality Raspberry Jam
  • 100g Raspberries
  • Few drops vanilla extract


  1. Put the biscuits into a sandwich bag and batter into chunky crumbs. Divide between four small dishes (wine glasses work well).
  2. Beat the cheese, yoghurt, sugar and vanilla until smooth. Check for taste and add more vanilla if needed. Spoon over the crumbs then refrigerate until ready to serve.
  3. To serve: divide the raspberries between the four dishes.
  4. Mix the jam well in a bowl until runny then drizzle over the raspberries.

Be careful not to smash up the biscuits too finely or you’ll end up with quite a gritty, sand-like texture. Don’t go overboard with the base or the overall dish will be quite dry.

Using full fat cream cheese gives a far more heavy mixture and isn’t as nice.

Alternatives are to use chocolate chip cookies for the base and replace the toppings with a crumbled flake and some chocolate sauce.

Feeds 4 faces.

Kevin Wilson

.NET developer, JavaScript enthusiast, Android user, Pebble wearer, sometime musician and occasional cook.

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