Crustless Cheesecake – Slimming World Friendly!

By Lucy Parissi

4.54 from 13 votes

, Updated Aug 11, 2025

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This delicious Crustless Cheesecake will satisfy your sweet tooth without ruining your good intentions! Made with Quark cheese and topped with fresh fruit it makes a perfect Slimming World dessert.

Eating healthy doesn’t have to be a chore and can become second nature, especially if you prepare your own meals. But for those of us with a sweet tooth (hello! 🙋🏻‍♀️) life is not complete without the occasional dessert.

Enter my Slimming World Cheesecake, easy, delicious and a mere 175 calories per serving so you can treat yourselves guilt-free. This crustless cheesecake uses quark, a type of fresh acid-set cheese which is popular in German cooking as you can see in my Quick and Easy Stollen Bites!

Quark has a very mild flavor and its texture is almost identical to ricotta cheese. This versatile ingredient is very low in fat and can used in both sweet and savory recipes.

Low Fat Cheesecake FTW!

This cheesecake is a variation of Italian ricotta cheesecake using quark cheese in place of ricotta and sweetener (Sukrin Gold) instead of sugar. It is easy to make, naturally low fat and requires no water bath – much less fussy that traditional baked cheesecakes.

Delicious served with fresh berries or blood orange wedges. If you are feeling fancy you could drizzle with a little Grand Marnier, but I found a little blood orange juice added a splash of colour and hint of tangy sweetness that went perfectly with the light taste of the cheesecake.

How to Make My Slimming World Cheesecake Recipe

1. Spray an 18cm (7in) springform cake tin with cake release or use Fry light. Line the base with baking paper and spray again.
2. Put the cheese, egg yolks, sweetener, vanilla, flour and orange zest in a bowl and mix together with a hand whisk until smooth.
3. Use a stand or hand mixer to whisk the egg whites with a pinch of salt until you have soft peaks. Make sure the bowl and beaters are clean and free of grease otherwise your eggs will not froth up. Continue whisking at high until you have firm peaks.

4. Add one third of the whisked egg whites into the cheese mixture to loosen it. Fold the rest of the egg whites very gently trying not to knock all the air out.
5. Transfer into the prepared tin and bake for about an hour until risen and golden. Leave to cool in the tin – the cheesecake will deflate slightly and sink in the centre. Chill for a couple or hours or overnight.

Serving Suggestions

This cheesecake will puff up while it bakes and then collapse slightly as it cools, creating the perfect canvas to fill with fresh berries or citrus slices. Serve chilled, drizzled with a little orange juice or berry coulis.

Store in an airtight container in the fridge for up to three days leaving the fruit or any decorations until just before serving.

Recipe Notes and Tips

• Always whisk egg whites in a spotlessly clean bowl – ideally a metal or glass one as plastic can hold on to grease which will prevent the egg whites from frothing up. Start by whisking the eggs on medium-low speed until small bubbles form then increase the speed until you have firm peaks.
• You can use granulated sweetener (best choice is Sukrin Gold) or sugar in this recipe. If you use another granulated sweetener make sure it can replace sugar at a 1:1 ratio.
• This cheesecake has a tendency to color quite rapidly in the oven (a bit like a Basque cheesecake). Don’t tent it with foil! It will puff up and stick to it ruining all your work. Put a shelf well above the cheesecake (allowing plenty of room for it to rise) and place a tray or some foil there to prevent it from browning too much.

HAVE YOU MADE MY SLIMMING WORLD CHEESECAKE RECIPE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. I can’t wait to see your take on it!

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4.54 from 13 votes

Low Fat Cheesecake

By Lucy Parissi | Supergolden Bakes

This crustless cheesecake is feather light and so quick to make. Serve topped with fresh berries or citrus fruit.

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 8 servings

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Ingredients

• ▢ 345 g | 12oz quark cheese or ricotta
• ▢ 6 ½ tbsp Sukrin Gold or other granulated sweetener or sugar
• ▢ 2 tbsp plain flour Gluten-Free if preferred
• ▢ 1 tsp vanilla extract or paste
• ▢ 1 orange zest only
• ▢ 3 eggs separated
• ▢ pinch salt
• ▢ 3 oranges or fresh berries to decorate
• ▢ 1 tbsp pomegranate seeds optional
• ▢ 2 tbsp blood orange juice to drizzle optional
• ▢ icing sugar to dust optional
• ▢ rosemary or mint to garnish

Instructions 

• Preheat the oven to 180C | 350 F. Spray a 18cm (7in) springform cake tin with cake release or Fry Light. Line the base with baking paper and spray again.
• Put the quark cheese, egg yolks, flour, sweetener, vanilla extract and orange zest in a bowl and mix together with a hand whisk until smooth.
• In a stand mixer, whisk the egg whites with a pinch of salt until you have soft peaks. Continue whisking at high speed  until you have firm peaks, 4-5 minutes.
• Add one third of the meringue into the cheese mixture to loosen it. Fold the rest of the egg whites gently trying not to knock all the air out.
• Transfer into the prepared tin and bake for about an hour until risen and golden. 
• Leave to cool in the tin – the cheesecake will deflate slightly and sink in the centre. Chill for a couple or hours or overnight.
• Top the cheesecake with fresh berries and dust with a little icing sugar or decorate with blood orange slices. Drizzle a little blood orange juice over the slices as you serve them if you like.

Notes

Quark cheesecake tips and tricks

• Always whisk egg whites in a spotlessly clean bowl – ideally a metal or glass one as plastic can hold on to grease which will prevent the egg whites from frothing up.
• Start by whisking the eggs on medium-low speed until small bubbles form then increase the speed until you have firm peaks.
• You can use granulated sweetener (my favourite is Sukrin Gold) or sugar in this recipe.
• You can use ricotta instead of quark cheese if you are not on a diet!
• The cheesecake has a tendency to colour quite rapidly in the oven. Don’t tent it with foil! It will puff up and stick to it ruining all your work. Put a shelf well above the cheesecake (allowing plenty of room for it to rise) and place a tray or some foil there to prevent it from browning too much.
• The cheesecake will puff up in the oven like a souffle but it will deflate slightly once out of the oven. This is normal – the recipe contains very little flour and relies on the egg whites to rise.
• Decorate with fresh fruit just before serving. If you are using oranges, cut the peel and pith off before slicing thinly.

Please note I am not affiliated in any way with Slimming World or Weight Watchers. These weight loss plans are often updated in line with latest nutritional guidance and may change so for accurate information it is best to join as a member.

Nutrition

Calories: 174kcal | Carbohydrates: 4g | Protein: 17g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 338mg | Sodium: 146mg | Potassium: 143mg | Sugar: 2g | Vitamin A: 510IU | Vitamin C: 4.9mg | Calcium: 53mg | Iron: 1.7mg

Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.

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