Strawberry Mousse Cheesecake

Experience the guilt-free pleasure of a Slimming World strawberry mousse cheesecake that combines the creamy decadence of cheesecake with the invigorating essence of strawberries. This exquisite dessert boasts a delicate and airy mousse texture, rendering it an ideal delicacy for any occasion. Crafted with fat-free strawberry yoghurt, a touch of vanilla, and a subtle sweetness, this dessert offers both gratification and a slimming twist. Adorned with diced strawberries, sprigs of mint, and a sprinkle of powdered sugar, each slice of this cheesecake presents a harmonious blend of flavours. Get prepared to savour this indulgence without compromising your commitment to a healthy lifestyle.

Serves 4

Preparation Time: 35 minutes, plus 6-8 hours of chilling time

Syns per serving: 6½


1 large egg white

6 finely crushed digestive biscuits

10g total weight of 6 sheets leaf gelatine

3 x 175g pots of fat-free, no-added-sugar strawberry yoghurt

A few drops of vanilla extract

A few drops of pink food colouring

1 level tsp sweetener granules

100g hulled and diced strawberries, plus 8 small whole strawberries for garnish

Mint sprigs and 1 level tsp icing sugar for decoration


Preheat your oven to 180°C/fan 160°C/gas 4. Line a baking sheet with parchment paper and place four 7cm pastry rings on top.

Lightly whisk the egg white in a bowl. In another bowl, mix the finely crushed digestive biscuits with the whisked egg white. Combine thoroughly. Spoon this mixture into the pastry rings, pressing it firmly. Bake for 15 minutes, then let the biscuit bases cool.

As the bases cool, place the gelatine sheets in a shallow bowl, covering them with cold water. Allow them to soak for 10-12 minutes until soft. Squeeze out excess water and return them to the bowl. Add 6 tablespoons of just-boiled water to the bowl and dissolve the gelatine.

In a blender, blend the fat-free strawberry yoghurt, vanilla extract, pink food colouring, and sweetener granules. Gradually pour in the dissolved gelatine mixture while the blender is running, blending until well combined. Transfer this mixture to a separate bowl and fold in the diced strawberries.

Spoon the yoghurt and strawberry mixture over the biscuit bases in the pastry rings. Cover each ring with cling film and refrigerate for 6-8 hours, allowing the mousse to set.

To serve, gently release the edges of each cheesecake by sliding a hot palette knife around the inside of the pastry rings. Carefully remove each cheesecake from the ring onto a plate. Garnish each cheesecake with two whole strawberries and a sprig of mint. Finally, evenly dust the cheesecakes with the icing sugar.

Delight in the exquisite flavours of the Slimming World strawberry mousse cheesecake, a guilt-free dessert that satiates your dessert cravings while aligning seamlessly with your health-conscious journey.

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