Lemon & Raspberry Cheesecakes

Anna Van Dyken - Feed Me Healthy
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Course Desserts
Adjust Serving 12
P-Points 4


For the filling :

  • 240 gms reduced fat Ricotta from the deli dept
  • 180 gms Philly cream cheese light block at room temperature
  • 1 tbls sweetner i use xylitol
  • 1 tbls fresh lemon zest
  • 1/3 cup fresh lemon juice
  • 1 egg
  • 1 tsp vanilla paste

For the base:

  • 100 gms sugar free Maria biscuits from Aldi
  • 1 tbls sweetner I use xylitol
  • 80 gms Aldi light butterfully spread


  • In a food processor blitz biscuits & sweetner together, empty into a bowl, add melted butter, mix, set aside.
  • Clean out processor bowl, add Ricotta and at ROOM temperature cream cheese, whiz until smooth, add all other ingredients and whiz again.
  • Line muffin trays with Medium sized cupcake liners, evenly divide the biscuit mix into the cupcake liners, press down the mix, and refrigerate for 10 mins.
  • Once bases have solidified, spoon cheesecake mix on top, evenly using a tablespoon measure.
  • Bake cheesecakes at 160c for 20-25 mins, let cool then refrigerate for 2-3 hours. Or overnight.
  • Optional ; decorate with 1 tsp of fat free plain yoghurt, Raspberries and 1 choc chip Per cheesecake.


4 WW smart points per cheesecake.
Tried this recipe?Mention @feedmehealthywithanna or tag #feedmehealthywithanna
Tried this recipe?Mention @feedmehealthywithanna or tag #feedmehealthywithanna

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