This Healthy Cheesecake is perfect for autumnal or winter evenings when you want a little sweet warmth, but don’t want a stodgy cooked pudding.

This light and airy cheesecake is low in fat and sugar but doesn’t compromise on full flavour making it a great choice for those times when you want a little sweet treat but don’t want to go all out.

I tend to serve my healthy cheesecakes in tall shot glasses which makes them the perfect petite size for a pudding at the end of a meal or as a small evening snack.

Serves 6

4 oat biscuits

1 ginger oatcake

250g Quark

50g light cream cheese

1 tsp honey

1 drop vanilla extract or ½ vanilla pod

1 Stem Ginger, finely chopped

12 walnut halves

Juice & Zest of 1/2 Orange

Method

Put the oatcakes into a sandwich bag and crush into smooth crumbs.

Spoon the biscuit crumbs into the bases of 6 glasses, pressing them down.

Beat the quark and cream cheese and stir in the honey and the vanilla extract.

Add the ginger pieces and walnuts, squashing them into the mixture.

Add the orange juice and zest to your taste.

Carefully spoon the mixture on top of the biscuit crumb bases and chill until ready to eat.

You can enjoy this healthy cheesecake as part of a your regular balanced diet