I made this cheesecake for a taster evening at my Slimming World group a little while ago, and I was really surprised that it turned out so well! It’s definitely not like your genuine cheesecake, which is full of syns but oh so creamy and delicious! However it certainly makes a decent substitute and enables you to have a guilt free sweet treat at just 2 syns a slice (when using the oats as your HexB) which means you free up your other syns for use elsewhere!  If you do want to up the syn value, or don’t fancy having oats as the base then you can substitute them for crushed digestive biscuits – just use 10 reduced fat digestives and just reduce the amount of Flora Light to 60g instead!


  • 120g Flora Light
  • 280g Oats
  • 8 Sheets of Gelatine (or equivalent powdered gelatine)
  • ]6x 175g pots Toffee Muller Light
  • 50g quark
  • 3tsp Sweetener
  • 2gg Egg Whites
  • 1 Banana
  • 1tsp Cocoa Powder (to decorate)


  1. Preheat your oven to 180 degrees. Line a baking tin with baking paper.
  2. Place the gelatine sheets in a bowl of cold water to soften.
  3. Melt the butter in the microwave and mix in with the oats, making sure to coat all of the oats, and press them down into the bottom of a baking tin, ensuring an even base layer. Bake for 20 minutes or until the base hardens.
  4. Meanwhile, over a low heat warm up one pot of the Muller Light in a sauce pan and dissolve the gelatine sheets in it (make sure there are no lumps). You may need to add a few tablespoons of water if it isn’t all dissolving.
  5. Let the yoghurt cool and then add it to a mixing bowl with the rest of the Muller Light, add the quark with the sweetener and stir thoroughly.
  6. In a separate bowl whisk the egg whites until they form stiff peaks.
  7. Gently add the yoghurt mix to the egg whites (not the other way around) and fold in until they are completely incorporated, making sure to keep as much of the air in the egg whites as possible.
  8. When you have removed the base layer and let it cool, pour the yoghurt over it and then leave it to set in the fridge. I’d allow at least 4 hours for this to happen but it may be more/less so just check it every so often.
  9. The end result should be quite jelly like in consistency and will hold up all the way through.
  10. When your cheesecake has set decorate with banana and cocoa powder and cut into 8 slices (or 16 if you want it to go further).


When cut into 8 slices this recipe is 2 syns per slice if the oats are used as your HexB option.

NutritionCalories: 157 cal Carbohydrates: 28 g Fat: 3 g Sodium: 8 g Protein: 7 g Fiber: 4 g

Share on facebook
Share on google
Share on twitter
Share on linkedin

Recent Posts:


Ingredients ▢1 cup light whipped topping, divided ▢⅓ cup plain nonfat Greek yogurt ▢¼ cup reduced fat cream cheese at room temperature (I used Neufchâtel) ▢2-½ tablespoons unsweetened cocoa powder ▢2 packets zero calorie sweetener

Read More »

Caulichos aka Cauliflower Nachos

Ingredients 1 small Head of cauliflower Avocado oil Spray Salt to taste Black pepper to taste Dak’s Steet Taco seasoning or seasoning of your choice Dak’s Taco Knight seasoning or seasoning of

Read More »

French Onion Dip

Yield: 16 servings  Ingredients 16 oz. fat free sour cream 2 oz. French Onion Soup Mix 2 oz. reduced fat cream cheese (room temperature) Instructions Add the sour cream and French

Read More »

Cherry Cheesecake Jars

 3 Weight Watchers points per serving for a good snack!!!! Recipe serves six Ingredients 32 ounces of Chobani Plain Greek non-fat Yogurt zero points 3

Read More »
%d bloggers like this: