Low fat Antarctic cheesecake 🍰

Good Afternoon foodies! It has been some time and I apologise for leaving you hanging. How was your Christmas? What did you do this year? Did you travel or stay at home with the family, be sure to comment below to get the conversation started. This year, I stayed at home and decided to cook instead of letting my Mum take on the task. I usually do a cheesecake every year but this one was extraordinary and healthier than most. I improvised with the design but it came out pretty good and tasted great. I almost forgot to mention that it is made using Erythritol sugar and low-fat cheese. Therefore, the consistency was so light and fluffy, especially after eating a plate full of Christmas dinner. I hope you enjoy this recipe and if you do try it out please tag my cooking page on Instagram @nutrishanice. Also, because of the gelatine in the recipe be sure to do some of the steps the night before so it can set. Thank you!




  • Shortbread biscuit
  • 1 tablespoon of butter

cheesecake centre

  • Low-fat cheese
  • Erythritol sugar
  • 1 large bar of white chocolate
  • 1 Lemon squeezed
  • 1 packet of beef gelatine
  • 5 tablespoons of hot water
  • mini white marshmallows

Antarctic jelly

  • 1 lemon squeezed
  • 1 packet of beef gelatine
  • Erythritol sugar
  • Blue magic sparkly flakes for cake decoration



  1. Firstly, using a rolling pin gently crush the shortbread biscuits into crumbs.IMG_4645
  2. Then melt one large tablespoon of butter.IMG_4647
  3. Slowly stir the butter into the shortbread biscuit crumbs.IMG_4648
  4. In a cheesecake tin, evenly press the buttery biscuit crumbs as a base for the cheesecake, Refrigerate for an hour.IMG_4649
  5. Now for the cheesecake centre, break the bar of white chocolate into small squares.IMG_4639
  6. Melt the chocolate and leave to cool on the side.IMG_4642
  7. Whisk the low-fat cheese and lemon juice into the melted white chocolate. Add the Erythritol sugar according to how sweet you want it. Be sure not to add too much due to the unpleasant side effects if too much is consumed at once.IMG_4650
  8. In a small cup or bowl, dissolve one packet of gelatine in five tablespoons of hot water. Add the dissolved gelatine and a handful of marshmallows to the cheesecake mix and slowly pour it onto the shortbread biscuit base. IMG_4651
  9. Cover the cheesecake centre with the marshmallows and refrigerate for 8 hours (overnight).IMG_4652
  10. The next day, prepare the antarctic jelly using the required amount of hot water for one packet of beef gelatine, lemon juice and one spoon of Erythritol. Mix until everything has dissolved.
  11. Generously sprinkle blue magic sparkly flakes onto the top of the marshmallow cheesecake centre.IMG_4714
  12. Gently pour the Antarctic jelly on top of the cheesecake and refrigerate for 4 hours.IMG_4775 2

And it’s complete! for an extra taste, you could serve this with fresh berries and some lemon curdIMG_4803


Hope you enjoyed this recipe, stay tuned for the Christmas dinner feast and new years recipes!

Have a blessed day foodies ❤️

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