Photo of Tropical fruit and yoghurt cheesecake by WW

Tropical fruit and yoghurt cheesecake

PersonalPoints™ per serving
Total Time
4 hr 40 min
40 min
0 min
Cheesecake has a dense biscuit base to contrast with the smooth creamy texture. This cake tastes even better as it’s topped with sweet tropical fruits.


97% fat-free cottage cheese

250 g

Nestle Soleil Yoghurt, Passionfruit

500 g

WW Chocolate Bar, Coconut Delight

5 bar(s), finely chopped


3 tsp, mixed with 2 tbs boiling water

Vanilla bean extract

2 tsp

Caster sugar

2 tbs

Passionfruit, pulp, canned

cup(s), (80ml)

Lychees, canned in natural juice, drained

283 g, (1/2 565g tub)


½ medium, thinly sliced


  1. Lightly spray a 20cm (base measurement) springform tin with oil. Line base and side with baking paper. Arrange coconut bar evenly over base of tin.
  2. Place 2 tablespoons boiling water in a heatproof jug. Sprinkle gelatine over water and whisk until gelatine has dissolved. Cool for 5 minutes.
  3. Process low fat Peach & Mango Yoghurt, cottage cheese, vanilla and sugar in a food processor until smooth. With motor running, gradually add gelatine mixture until combined. Stir in half the passionfruit pulp.
  4. Pour mixture into prepared tin. Cover and place in fridge for 4 hours or overnight.
  5. Remove cheesecake from tin. Top with lychees, mango and remaining passionfruit. Cut into slices to serve.


TIP: You will need 3–4 passionfruit for this recipe.