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Photo of Strawberry and ricotta cheese tart by WW

Strawberry and ricotta cheese tart

Total Time
1 hr 50 min
30 min
0 min
Choc-chip cookies sneak into one of Grandma’s favourites. Sweet slices of strawberries make one irresistible dessert


Oil spray

1 x 3 second spray(s)

Biscuits, chocolate chip, reduced-fat

300 g

Reduced fat oil spread

70 g, melted

Low-fat ricotta cheese

2 cup(s), (520g)

Greek yoghurt, plain, low-fat, no added sugar

½ cup(s), (120g)

Caster sugar

2 tbs

Fresh lemon rind

1 tbs, finely grated

Fresh strawberries

500 g, sliced, to serve


  1. Lightly spray a 34cm x 11cm fluted tart tin with removable base with oil. Place cookies in a food processor and process until mixture resembles fine breadcrumbs. Add melted spread and process until just combined. Press mix evenly over base and sides of prepared tart tin. Refrigerate for 20 minutes.
  2. Place ricotta, yoghurt, caster sugar and lemon rind in a food processor and process until smooth. Spoon mixture over biscuit case, then cover and refrigerate for a further hour or until set. Remove tart from tin and serve topped with sliced strawberries.


TIP: If you like, use a combination of fresh berries (blueberries, raspberries, mulberries) to top the tart. If using frozen berries, ensure they’re thawed and well drained first.