Mint and vanilla cheesecake recipe

The fruity topping makes the perfect foil for the sweet vanilla filling

Serves 6


  • 125g/4½oz light digestive biscuits
  • 12 After Eight mints
  • 25g/1oz reduced fat spread, melted
  • 600g/1½lb medium-fat soft cheese
  • 100g/4oz golden caster sugar
  • 1 tsp vanilla extract
  • 125g/4½oz fat free 0% Greek yoghurt
  • 2 medium eggs
  • 100g/4oz fresh raspberries mixed with 1 tbsp raspberry jam, to serve


Preheat the oven to 180°C, 350°F, Gas 4 and lightly grease a loose-bottomed 20cm/8in cake tin. Whizz the biscuits with the mints in a food processor, add the melted spread and fold in then press the mix into the base of the tin. Whisk together the soft cheese, sugar and vanilla. Add the yoghurt and the eggs, one at a time, and mix until well blended. Stand the prepared cake tin in a roasting dish and pour the filling over the crumb base. Bake in the preheated oven for 20 minutes until just set around the edges but wobbly in the middle. Turn off the oven but leave the cake inside for a few hours until fully set. When ready to serve, loosen the cheesecake from the edge of the tin, turn it out onto a plate, top with the raspberry mix and serve.

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