Ingredients
- 8 digestive biscuits (or oats)
- 30 g light butter
- 250 g light cream cheese
- 350 g Greek yogurt (vanilla or plain)
- 2 eggs
- 100 g granulated zero-calorie sweetener
- 150 g raspberries (fresh or frozen)
- 1 lemon (juiced)
- 1 lemon (zest)
Instructions
- Preheat the oven to 160°C (320°F).
- Blend digestive biscuits in a food processor until fine crumbs form, then mix with melted butter.
- Press the mixture into a lined brownie pan and bake for 10 minutes.
- Combine all cheesecake filling ingredients in a bowl, mixing until smooth.
- Layer half of the raspberries on the cooled base followed by half of the cheesecake batter; repeat layers.
- Bake for 30–40 minutes until set but slightly jiggly in the center.
- Cool before refrigerating for at least five hours; cut into twelve slices.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg