You may have abandoned your New Year resolution diet by now, but here is a super sweet recipe to satisfy your taste buds but with low threat to your calorie intake.

This lower fat cheesecake uses “quark”, A virtually fat-free soft cheese made that is made from skimmed milk. You literally can have your (cheese)cake and eat it. Low fat and sin free.


For the base

6 low-fat digestive biscuits (reduced sugar)

10 low-fat plain biscuits, i.e Rich Tea (reduced sugar)

75g butter, melted


For the filling

6 leaves gelatine

150ml skimmed milk

50g cocoa powder

100g caster sugar

500g quark cheese

300g fat-free Greek yoghurt

1 tsp vanilla extract

1 vanilla pod, seeds only

2 free-range egg whites



1.Preheat the oven to 180C and line a 23cm spring form cake tin with greaseproof paper.

2.To make the base, put all the biscuits into a sandwich bag and crush with a rolling pin until it resembles breadcrumbs. Place into a mixing bowl and add the melted butter and mix well. Press the mixture into the bottom of the tin.

3.Place in oven and bake for 10-12 minutes. Remove from the oven and leave to cool while you prepare the filling.

4.For the filling, soak the gelatine leaves in a bowl of ice-cold water for 10 minutes. Put the milk, cocoa powder and sugar into a saucepan. Bring to a simmer, constantly stirring, until the sugar has melted and the cocoa is completely combined. Remove from the heat and leave to cool for a few minutes. Whisk in the gelatine and set aside.

5.Put the quark and yoghurt into a mixing bowl and beat together until smooth. Add the vanilla extract and the vanilla seeds. Beat the mixture well and then add the cocoa mixture. Beat until smooth and set aside.

6.In a separate bowl, whisk the egg whites until soft peaks form. Fold one third of the egg whites into the cheesecake mixture and then carefully fold in the remainder.

7.Spoon the mixture onto the base then put into the fridge to set for at least 4-6 hours or overnight if possible.


For extra special luxury serve with seasonal fruits.

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