Huletts Xylitol Cheesecake

This delicious Huletts Xylitol Cheesecake is the perfect dessert choice for family gatherings over the festive season. It’s covered with fresh strawberries and blueberries and has a creamy blueberry filling. The added bonus is that the recipe is approved by the GI Foundation of SA and Diabetes SA.

Serving: 16 (1 x 23cm cheesecake)



  • 200g sugar-free digestive biscuits (1 packet)
  • 60ml (1/4 cup) soft tubs margarine, light, melted


  • 750g (3 tubs) smooth low-fat cottage cheese
  • 250ml (1 cup) blueberries
  • 45ml (3 Tbsp.) corn flour
  • 15ml (1 Tbsp.) vanilla essence
  • 60ml (1/4 cup) Huletts EquiSweet Xylitol


  • 15ml (1 Tbsp.) Huletts EquiSweet Xylitol
  • 125ml (1/2 cup or tub) low-fat cottage cheese
  • ½ cup fresh strawberries
  • ½ cup fresh blueberries



  1. Preheat the oven to 160⁰. Grease a 23cm springform tin.
  2. Place the biscuits in a food processor and blend to make crumbs. Mix with the melted margarine.
  3. Press the crumb mix into the base of the tin and place in the refrigerator for 20 minutes.


  1. Place the low-fat cottage cheese, blueberries, corn flour, vanilla essence and Huletts EquiSweet Xylitol into a food processor and blend together until well combined.
  2. Pour over the base of the chilled crust and bake for 45 minutes or until set.
  3. Remove from the oven and leave to cool completely before placing in the refrigerator for two hours. Gently loosen the tin and remove the cake.


    1. Carefully stir the Huletts EquiSweet Xylitol into the low-fat cottage cheese and gently spread over the top of the cheesecake.
    2. Decorate the cheesecake with the berries before serving.

NUTRITIONAL INFO (per serving)

Nutrients per serving: One serving or 1/16th of the cheesecake is equivalent to: 1/2 portion starch + ½ portion fruit + 1 portion low-fat dairy/protein.

Energy Protein Carbohydrates Fat Fibre
Per serving   598 kJ  6.9 g 14.2 g 6.2 g 30.7 g