This cheesecake slice looks beautiful with the pink swirls and is low-fat so you can have a second helping too.


  • 250g packet gingernut biscuits
  • 100g reduced-fat spread, melted
  • 9g sachet low-kilojoule raspberry jelly crystals
  • 2/3 cup boiling water
  • 2 teaspoons gelatine powder
  • 500g light cream cheese, softened
  • 1 tablespoon caster sugar
  • 1/2 cup reduced-fat thickened cooking cream
  • 250g reduced-fat vanilla yoghurt


  1. Preheat oven to 170