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Weight Watchers No-Bake Ginger & Orange Cheesecake (Low Fat)

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“Got this out of an old WW cookbook and adapted it to make it core. You can make it as fattening or as slimming as you like, but please remember it is uber-low fat when you try it, so it's not gonna be as good as those delicious full fat recipes that are out there. Please note that this is just for the filling bit of the cheesecake - you can either eat it as is without the base, or make one up like I do. I use a different base every time I make this - sometimes a cereal - cornflakes, bran flakes, etc. sometimes caramel rice cakes. They can go a little soggy, but it just adds a little something to it instead of eating it plain (or with a non-core digestive biscuit base!)”
4hrs 30mins

Ingredients Nutrition


  1. Add the sachet of jelly to the boiling water and mix well. Leave to cool for approximately 20 minutes.
  2. Finely chop the ginger and grate off the orange rind.
  3. Mix the ginger and the rind with the orange pulp (I always remove every last bit of white stuff I can find, but you can do it to your liking), the soft cheese, the yogurt and the ginger. -- You can either whisk it together for a more coarse texture, or you can fling the lot in a blender if you prefer it nice and smooth.
  4. Mix in the jelly (it'll still be very watery).
  5. Add splenda to taste (how much you need will depend on a) how sweet you like it, and b) how sweet your orange is, but 3tbsps always seems to be about right for me).
  6. Line a non-stick 8-inch cake tin with grease-proof paper and spoon the cheesecake mixture into the tin.
  7. If applicable, you can put the biscuit/cereal base on top at this point.
  8. Chill in the fridge for approximately 4 hours or until totally set.
  9. Carefully tip out upside down (so the base is now at the bottom) onto a serving plate, decorate as desired and serve!

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