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  • Summer Mixed Berry Cheesecake
Summer Mixed Berry Cheesecake

Summer Mixed Berry Cheesecake

    8 serving

Prep time:

Cook time:

Serves: 8

Plan ahead to make this impressive dessert for your next summer event, this cheesecake recipe will go down a treat with your friends and family. 

A light and creamy vanilla cheesecake with a fruity mixed berry topping and a thin buttery biscuit base.

It looks really special made in old jam jars… but it’s delicious however you make it.

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  • 150g Plain Digestive Biscuits, Crushed
  • 50g Unsalted Butter, Melted
  • 250g Super Thick 5% Natural Yogurt
  • 200g Cream Cheese
  • 220ml Double Cream
  • 60g Icing Sugar
  • 2 drops Vanilla Essence
  • 110g Mixed Berry Compote

Recipe tips / Prepare ahead

Pre-heat oven 190 c / 374 F / Gas Mark 5 and line the base of a 20cm / 8” inch spring form cake tin with parchment paper.


Step 1

Add the crushed biscuits to a bowl and pour over the melted butter. Pour the mixture into the cake tin, level with the back of a spoon & press down firmly.

Step 2

Place the tin in the oven to bake for 10 minutes this will ensure the base is firm and crisp. Remove from the oven and allow to cool.

Step 3

Meanwhile add the yogurt, cream cheese, cream, icing sugar & vanilla essence into a bowl and with an electric mixer, whisk to form a soft whip.

Step 4

Spread the mixture over the biscuit base and smooth, ensuring a flat even surface. Leave to chill in the fridge for minimum ½ hour.

Step 5

Finish with Mixed Berry Compote before serving.

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