Photo of Raspberry-topped cheesecake pots by WW

Raspberry-topped cheesecake pots

Points® value
Total Time
20 min
15 min
5 min
These creamy cheesecake pots are a great makeahead dessert – once you’ve whipped them up you can simply chill until you’re ready to serve.


Fine Leaf Gelatine

3 sheet(s)

Quark, fat free, plain

500 g

Icing Sugar

60 g

0% fat natural Greek yogurt

240 g

Vanilla Extract

2 teaspoon(s), level


120 g

Icing Sugar

10 g

Vanilla Extract

2 teaspoon(s), level


  1. Soak the gelatine in a bowl of cold water until softened.
  2. P ut the quark and icing sugar into a mixing bowl and whisk until smooth and combined. Add the yogurt and vanilla extract, then whisk again until combined.
  3. S queeze the excess water from the gelatine and put into a small pan set over a low heat. Heat gently for 1-2 minutes, then remove from the heat and whisk in a spoonful of the quark mixture until combined. Add this back to the remaining quark mixture and stir until well combined. Press the mixture through a fine mesh sieve to remove any lumps.
  4. P our the mixture evenly into 4 x 250ml serving glasses or pots. Cover and refrigerate for 4 hours, until set.
  5. T o make the raspberry topping, put the raspberries in a small pan with the icing sugar and vanilla. Cook over a medium heat, stirring occasionally, until the sugar has dissolved. Bring to the boil and cook for 3 minutes or until thickened slightly. Transfer to a heatproof bowl to cool.
  6. Spoon the raspberry topping evenly over the cheesecake pots then garnish with the lime zest and serve immediately, or return to the fridge until ready to serve.