Cheesecake in a glass

An easy, yet scrumptious, dinner party dessert.


Cheesecake in a glass

  • 15 minutes + chilling
  • Serves 4
  • EASY

PER SERVING 238 kcals, protein 13.9g, carbohydrate 27.4g, fat 8.8g, saturated fat 3.5g, fibre 1.5g, salt 0.8g



  • leaf gelatine 2 sheets
  • lemon 1, zested and juiced
  • extra-light cream cheese 200g
  • low-fat natural yoghurt 500g
  • caster sugar 50g
  • frozen summer fruits 250g
  • 1. Soak the gelatine sheets in cold water for 5 minutes. Heat the lemon juice in a small pan or in the microwave. Squeeze out the water from the gelatine and drop into the lemon juice, stir until dissolved.
  • 2.Beat the cream cheese, yoghurt, 25g caster sugar and lemon zest together until smooth. Add the gelatine mixture and stir until smooth.
  • 3.Pour into 4 stemmed glasses, cover and chill for 1 hour or until set. Put the remaining 25g caster sugar in a pan with the frozen summer fruits and 1 tbsp water.
  • 4.Simmer gently for 5 minutes. Tip into a bowl and cool. Spoon the berry compote on top of the cheesecakes to serve.