slimming world baked cheesecake


I have a really sweet tooth, perhaps not as much as I used to have pre-SW, but I would do almost anything for a cheesecake. Including that.


I’ve seen a few cheesecake recipes floating around so thought I would make my own version, which is Slimming World Baked Vanilla Cheesecake, with raspberries – I hope you like it!


  • Serves:  10
  • Prep time: 10 minutes
  • Baking time: 55 minutes




  • 10 digestive biscuits, finely crushed (I used McVites Lights)
  • 50g low fat spread (grim) … or just use real butter
  • 1 vanilla pod
  • 3 large eggs, beaten
  • 1 tsp ground cinnamon
  • 2 tsp vanilla essence
  • 4 tbsp sweetener
  • 750g Quark
  • Punnet raspberries (or chosen fruit)




  • Pre-heat oven to 160°C/140°C Fan/Gas 3.
  • Melt butter.
  • Add melted butter to crushed biscuits and mix. Spoon into a loose-bottomed cake tin (I think mine was 22cm, but who knows!). Flatten and leave to cool in fridge.
  • Put quark, eggs, cinnamon, vanilla essence, sweetener into a bowl. Split the vanilla pod lengthways and scrape seeds – add to mixture and beat well until combined.
  • Pour mixture over chilled biscuit base.
  • Bake for 55 minutes, or until just set and slightly golden.
  • Leave to cool completely and then chill in fridge for 6-8 hours, or overnight.



slimming world baked cheesecake

slimming world baked cheesecake

slimming world baked cheesecake




I will hold my hands up and say that I used 50g of butter for the biscuit base, instead of low-fat spread because low-fat spread is rank and I would rather syn the butter. So I will give you the syns for butter and for the lowest low-fat spread I could find, and then (try) and work out the syns for the whole thing. Here’s how I worked it out.


  • 50g butter = 20 syns
  • 50g Flora Extra Light = 5 syns
  • 3.5 syns per biscuit = 35
  • I am presuming that everything else is syn-free
  • Therefore 5.5 syns per slice if using butter + 4 syns per slice if using low-fat spread


Please don’t shoot me for not synning 6 raspberries, or if I’m slightly out on my calculations – I’m sure you can work it out yourself, probably much better than I can.




The thought of making a baked cheesecake is a lot worse than actually doing it – it’s dead easy, promise. I spent most of the time crushing up the biscuits by hand because I didn’t have a rolling pin, but I’m sure you’re much more organised than me, and it takes less than 10 minutes to make. 


slimming world baked cheesecake


I left the cheesecake to set overnight before I photographed it but the temptation was too much for both of my boys. I came home from a bike ride, ready to photograph the finished product, only to be told, “The cheesecake was lovely Mum, I’ve just had a big slice.” By both of my children.


So I take that as a compliment, and it being nothing to do with the fact that they’d pretty much eat anything.


My eldest said he could tell it’s a Slimming World recipe, but that it wasn’t necessarily a bad thing. It looks like a traditional baked cheesecake and personally, I think quark is much better cooked than eaten out of the tub!




It’s simple, just choose your favourite fruit, and have that instead. You don’t have to bake the fruit like I did (not that I synned it anyway), but you could just make this as a vanilla cheesecake and serve it with your fruit of choice. Maybe add some lemon zest and/or lemon flavouring to the mixture before you bake it, add a sachet of Options chocolate powder/cocoa powder for a chocolate cheesecake, and I’ve even seen a recipe where you put fat free fromage frais on top to serve – I didn’t do that because 1) I’m not sure if the boys like it and 2) it will make the cheesecake go soggy and I reckon this beast will last us the whole week.


I hope you enjoyed this recipe – do let me know if you’ve tried it too, would love to see your photos!


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kate sutton

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Published by Kate Sutton

Writer, Mother, Dater.

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