Weight Watchers No-Bake Ginger & Orange Cheesecake (Low Fat) – a delicious recipe with boiling water, sachet sugar, low-fat soft cheese, yogurt, gingerroot, orange. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Add the sachet of jelly to the boiling water and mix well. Leave to cool for approximately 20 minutes.
2
Finely chop the ginger and grate off the orange rind.
3
Mix the ginger and the rind with the orange pulp (I always remove every last bit of white stuff I can find, but you can do it to your liking), the soft cheese, the yogurt and the ginger. -- You can either whisk it together for a more coarse texture, or you can fling the lot in a blender if you prefer it nice and smooth.
4
Mix in the jelly (it'll still be very watery).
5
Add splenda to taste (how much you need will depend on a) how sweet you like it, and b) how sweet your orange is, but 3tbsps always seems to be about right for me).
6
Line a non-stick 8-inch cake tin with grease-proof paper and spoon the cheesecake mixture into the tin.
7
If applicable, you can put the biscuit/cereal base on top at this point.
8
Chill in the fridge for approximately 4 hours or until totally set.
9
Carefully tip out upside down (so the base is now at the bottom) onto a serving plate, decorate as desired and serve!
843
kcal
Calories
76
g
Fat
22
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 200 ml boiling water, 1 (1 ounce) sachet sugar-free orange gelatin, 300 g low-fat soft cheese, 150 ml plain fat-free yogurt (greek or plain), and more.
Yes, Weight Watchers No-Bake Ginger & Orange Cheesecake (Low Fat) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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