A light and creamy no-bake banoffee cheesecake made with fat-free toffee yogurt, quark, and a baked light biscuit base—perfect for those following a slimming lifestyle.
Author:Sophia
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:12 hours 40 minutes
Yield:6 servings
Category:Dessert
Method:No-Bake with Baked Base
Cuisine:British
Diet:Low Calorie
Ingredients
1 large egg
1 large egg white
3 level teaspoons sweetener
6 light digestive biscuits, finely crushed
3 sheets leaf gelatine
525 g fat-free toffee-flavored yogurt (3 x 175 g pots)
100 g plain quark
2 ripe bananas, sliced just before serving
0.5 teaspoon cocoa powder, for dusting
75 ml boiling water (for gelatine)
Instructions
Preheat the oven to 200°C (fan 180°C, gas 6). Line the base and sides of an 18 cm round loose-bottomed cake tin with baking paper.
Whisk the egg and egg white with 2 teaspoons of sweetener. Stir in the crushed biscuits. Press mixture into the tin and bake for 20–25 minutes until lightly golden. Let cool completely.
Soak gelatine sheets in cold water for 10–12 minutes. Squeeze out excess water, then dissolve in 75 ml boiling water. Let cool slightly.
In a food processor, blend the dissolved gelatine, toffee yogurt, quark, and remaining 1 teaspoon sweetener until smooth.
Pour mixture over cooled base. Freeze for 20 minutes, then refrigerate overnight to set fully.
Remove cheesecake from tin, peel off baking paper, and top with freshly sliced bananas. Dust with cocoa powder before serving.
Notes
Use vanilla or caramel yogurt as a substitute for toffee yogurt.
Only add banana topping just before serving to avoid browning.
This cheesecake is best enjoyed chilled and not reheated.
Individual ramekins can be used for mini portions.
Vegetarian gel alternatives can be used with care.