Cranberry Cheesecake Cup

Cranberry Cheesecake Cup

  • Makes6 servings
  • Prep Time30 min
  • Calories188
  • Made withSplenda Granulated


    • 1 orange, zest and juice
    • 250 g cranberries
    • 75 g matzo crackers
    • 50 g low fat margarine, melted
    • 275 g light cream cheese
    • 150 g low fat yogurt
    • 8 tablespoons SPLENDA® Granulated

    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy188 kcal241.03%
    • Total Fat9.00 g11.54%
    • of which saturates4.50 g1.64%
    • Total Carbohydrate16.00 g5.82%
    • of which sugars6.00 g2.18%
    • Salt0.60 g0.22%



    Put the orange juice into a pan along with the cranberries and 3 tablespoons of Splenda Granulated. Put over a low heat and cook for around 5 minutes until the fruits are just beginning to burst. Cool.


    Place the crackers in a freezer bag and crush until they are crumbs. Add 2 tablespoons of Splenda Granulated to the cracker crumbs and give the bag a little shake. Pour in the melted margarine. Close the bag and massage into the crumbs.


    Mix together the cream cheese and yogurt with the last 3 tablespoons of Splenda Granulated.


    To serve, layer all of the components into some pretty glasses or ramekins finishing with a spoonful of the cranberries.

    Tip 1
    Swap the cranberries for blueberries or even mixed berries like strawberry, blackberry and blackcurrant.

    Tip 2
    Make in small Kilner jars to take on a picnic or for easy transport for a dinner party contribution.

    Made with

    Splenda Granulated Sweetener

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