Upside Down Raspberry & Blueberry Cheesecake

A delicious breakfast, lunch or dessert!

Who’d have thought these ingredients together would taste so good and taste just like cheesecake!

If your counting calories, choose the ‘light’ varieties of ingredients.


I got the original recipe from the Weight Watchers Australia magazine and changed a few ingredients and used my home made granola for the topping.

Granola recipe can be found in the breakfast tab.



Serves 4


70g fresh raspberries

70g fresh blueberries

6 tsp Stevia sweetener

1 tsp organic vanilla essence

220g cream cheese

1/2 cup plain greek yoghurt

1/2 cup ricotta cheese

*Home made granola

*Or you can use oats, with nuts and seeds.



  • Divide the raspberries and blueberries into 4 glasses (125ml capacity).
  • Process stevia, vanilla, cream cheese, yoghurt and ricotta in a food processor until smooth.
  • Spoon cream cheese mixture over raspberries and blueberries.
  • Sprinkle with home made granola or oat and seed mix.
  • Cover and place in fridge for 3 hours or until chilled. Serve.
  • You can eat immediately but for the texture and thickness refrigerated is best

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