Berries and cream cheesecake

This berry cheesecake recipe is like a more indulgent version of breakfast berries and yoghurt. It's the perfect crowd-pleaser!

  • 30 mins preparation Plus chilling time
  • Serves 10
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  • 250 gram plain biscuits
  • 120 gram melted butter
  • 150 gram frozen berries
  • 1 teaspoon gelatine
  • 1/4 cup berry jam
Cheesecake mix
  • 500 gram cream cheese
  • 1 cup caster sugar
  • 3 teaspoon gelatine
  • 1/4 cup water
  • 1 cup Greek style natural yoghurt


  • 1
    Blend the biscuits in the food processor until fine crumbs, add the melted butter and pulse until the mixture comes together. Press over the base of a 23cm spring form cake tin, chill.
  • 2
    Thaw berries and sprinkle the gelatine over the juices, and then warm gently to dissolve. Stir in the jam.
  • 3
    Beat the cream cheese and caster sugar until smooth and creamy. Sprinkle the gelatine over the water and let swell for 5 minutes then warm until dissolved. Beat the gelatine and yoghurt into the cream cheese mixture.
  • 4
    Pour half the cream cheese mix over the biscuit base, then swirl over some of the berries and syrup.
  • 5
    Top with remaining cheese cake mix then finish with a swirl of berries.
  • 6
    Chill for at least 4 hours.


PER SERVE: Energy: 555kcal, 2322kj Protein: 8g Fat: 36g Saturated fat: 22g Cholesterol: 83mg Carbohydrate: 52g Fibre: 1g Sodium: 355mg