Photo of Lime Cheesecake Pie by WW

Lime Cheesecake Pie

Points® value
Total Time
2 hr 15 min
15 min
2 hr
This cheesecake uses packet jellies to flavour and set the filling. Experiment with the various flavours available.


Margarine, Hard

40 g, (1 1/2 oz)

Digestive biscuit

8 biscuit(s), crushed

Sugar Free Jelly Crystals

1½ pack(s), lime

Egg, whole, raw

2 medium, raw, separated

Skimmed Milk

150 ml


2 medium, grated zest and juice (4 tbsp each)

Reduced fat natural cottage cheese

350 g, (12 oz), sieved

0% fat natural Greek yogurt

150 g

Caster Sugar

1 tablespoon(s)

Mint, Fresh

3 sprig(s)


  1. Melt the margarine over a low heat, add the biscuit crumbs and stir to coat evenly. Sprinkle them into a 23 cm (9-inch), shallow open pie plate and press down, to form an even layer. Chill while you prepare the filling.
  2. Using scissors, cut the jelly into cubes and gently heat, with 3 tablespoons of water, until dissolved. Do not boil.
  3. In a bowl, beat the egg yolks and milk. Whisk in the jelly and return to the pan. Heat, stirring, for a few minutes. Remove from the heat and stir in the lime zest and juice. Cool, until just beginning to set.
  4. Beat in the sieved cottage cheese and mix in the yogurt.
  5. In a clean, grease-free bowl, whisk the egg whites until they form soft peaks. Add the sugar and whisk again. Whisk a tablespoon of the egg-white mixture into the cottage cheese mixture (this will slacken it). Fold in the remaining stiff egg whites.
  6. Pour into the crumb case. Chill for 1-2 hours, or until set. Decorate with a twist of fresh lime and fresh sprigs of mint.