Lower-sugar fruity cheesecake bars

Lower-sugar fruity cheesecake bars
  • Serves icon Serves 12
  • Time icon Hands-on time 20 min, oven time 10 min, plus chilling and setting

Our lower-sugar cheesecake, made with a malted milk biscuit base and topped with a mascarpone cheesecake mix and fresh berries, can be prepared in just 30 minutes.

Looking for something else? How about one of our low-fat dessert recipes?

Nutrition: per serving

Calories
441kcals
Fat
39.1g (22.2g saturated)
Protein
4.8g
Carbohydrates
15.8g (9.9g sugars
Fibre
0.9g
Salt
0.2g
Calories
441kcals
Fat
39.1g (22.2g saturated)
Protein
4.8g
Carbohydrates
15.8g (9.9g sugars
Fibre
0.9g
Salt
0.2g

Ingredients

For the base

  • 100g whole blanched almonds
  • 200g malted milk biscuits
  • 100g unsalted butter, melted

For the cheesecake

  • 2 gelatine sheets (we used Costa Fine Leaf)
  • Juice 3 oranges, plus finely grated zest 1 orange
  • 500g mascarpone
  • Finely grated zest 1 lemon, plus a squeeze of juice
  • 2 tsp vanilla extract
  • 2 tbsp Cointreau or limoncello
  • 150ml whipping cream, lightly beaten until it holds soft peaks
  • 200g frozen raspberries (see tip)
  • 2-3 tsp stevia or caster sugar (see tip)
  • 6 tbsp pomegranate seeds

You’ll also need…

  • 20cm x 30cm loose-bottomed tin, greased and lined

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Put the almonds in the small bowl of a food processor (if it has one), then whizz until finely chopped. Put the biscuits in the main bowl of the processor, then pulse to fine crumbs. Add the chopped nuts, then pulse with the melted butter until combined. (Or put the nuts and biscuits in freezer bags and bash to crumbs with a rolling pin. Transfer to a bowl, then mix in the melted butter.) Press the mixture into the tin and bake for 10 minutes.
  2. Meanwhile, put the gelatine in a bowl of cold water to soften for 5 minutes. Put the juice of 2 oranges in a small pan and gently warm. Squeeze the excess water from the gelatine, then whisk the gelatine into the orange juice until dissolved. Set aside.
  3. Put the mascarpone in a large bowl and beat with the orange and lemon zest, vanilla, Cointreau or limoncello and the gelatine mixture. Fold in the whipped cream and add a squeeze of lemon to lift the flavour. Pour over the cooled base, then chill to set.
  4. Meanwhile, make the berry topping. Put the berries in a small pan with the juice of 1 orange and simmer with the stevia/sugar (see tip) until reduced and jammy. Push through a sieve set over a jug, taste and add a little more stevia/sugar, if you like, before chilling (discard the seeds left in the sieve).
  5. To serve, spoon the raspberry sauce over the cheesecake, scatter with pomegranate seeds and slice.

delicious. tips

  1. Use fresh berries in season or mixed frozen berries. Add a little sweetener first, then taste and adjust it if necessary.

  2. The completed cheesecake will keep in an airtight container in the fridge for up to 3 days.

Recipe By

The delicious. food team

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