Weight Watchers No-Bake Ginger & Orange Cheesecake (Low Fat)

"Got this out of an old WW cookbook and adapted it to make it core. You can make it as fattening or as slimming as you like, but please remember it is uber-low fat when you try it, so it's not gonna be as good as those delicious full fat recipes that are out there. Please note that this is just for the filling bit of the cheesecake - you can either eat it as is without the base, or make one up like I do. I use a different base every time I make this - sometimes a cereal - cornflakes, bran flakes, etc. sometimes caramel rice cakes. They can go a little soggy, but it just adds a little something to it instead of eating it plain (or with a non-core digestive biscuit base!)"
photo by a food.com user photo by a food.com user
Ready In:
4hrs 30mins




  • Add the sachet of jelly to the boiling water and mix well. Leave to cool for approximately 20 minutes.
  • Finely chop the ginger and grate off the orange rind.
  • 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.
  • Mix in the jelly (it'll still be very watery).
  • 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).
  • Line a non-stick 8-inch cake tin with grease-proof paper and spoon the cheesecake mixture into the tin.
  • If applicable, you can put the biscuit/cereal base on top at this point.
  • Chill in the fridge for approximately 4 hours or until totally set.
  • Carefully tip out upside down (so the base is now at the bottom) onto a serving plate, decorate as desired and serve!

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  1. This was a very light and refreshing dessert! I could only give it 4 stars because it had a slightly bitter aftertaste that was quite unpleasant, but I think perhaps that was because I used lime jelly and not enough Splenda. But this is a great base recipe! Thanks for posting!


Aloha! I'm 29 years old and from the UK. My other half calls me his 1950's housewife because I just love to bake, preserve and cook in general! After studying catering at college I decided commercial cookery wasn't for me but I still like nothing more than discovering new dishes, throwing dinner parties and so on! I work on the recruitment side of a quantity surveying consultancy about 25 miles north of London. I love my job. It's hard work but fast paced, challenging and my work day just flies by. With regards to how I rate recipes, I try and keep it fair and to the system. I do my best to give no lower than 3 stars but will do on occasion if I made something as directed and it still ended up in the bin. I've never given 1 star but on occasion I'll leave no stars if I suspect something went horribly wrong. Most recipes get rated at 3/4 stars because 5 stars is reserved for spectacular recipes that become frequent users and a family favourite. Everyone has their own rating systems and that doesn't offend me. Rate my recipes as you see fit - I know what I like and what I don't and I'm here to fill my recipe book (filling anyone elses is merely an advantage), not to win a popularity competition or become chef of the year.
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