Low Syn Baked Vanilla Cheesecake




Yield 6 servings

This recipe is gluten free, vegetarian, Slimming World and Weight Watchers friendly



  1. Preheat oven to 165c or 325f
  2. Line a 7inch spring form pan with a round disc of parchment paper (this helps it sticking on the Bottom and then grease all over with some spray oil.
  3. Add the cookies to a ziplock bag and bash with a wooden rolling pin until fine crumbs and add to a bowl.
  4. Melt the butter and mix this into the cookie crumbs until well combined.
  5. Add to the bottom of the spring form pan and push down nice and firm with a spoon. Spray oil the top with spray oil.
  6. Add the cottage cheese, yoghurt, vanilla and sukrin: 1 to a blender and blend till smooth.
  7. Add to a bowl and whisk in the eggs, then whisk in the cornstarch until mixture is nice and smooth.
  8. Pour mixture into the spring form pan and bake for 50 mins. 
  9. Turn off oven, slightly open door and leave the cheesecake in the oven for 1 hour too cool down.
  10. Decorate with fresh raspberries and refrigerate. When ready to slice and serve lightly dust all over with the icing sugar.


Note: Syns in the type of cookie/biscuit used may vary slightly in syns so adjust accordingly. 

Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.

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Nutrition Facts

Serving Size 1 serving

Amount Per Serving

Calories 138

% Daily Value

Total Fat 4.1 g


Saturated Fat 1.5 g


Cholesterol 66 mg


Sodium 255 mg


Total Carbohydrates 16.5 g


Dietary Fiber 2.4 g


Sugars 6 g

Protein 8.7 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Slimming Eats at