Mixed Berry Cheesecake Recipe

This beautiful cheesecake is the perfect centre piece to impress your guests, and it tastes amazing. With its pale pink colour and a bounty of berries on top it’s delicious too, the perfect way to make the most of seasonal summer berries.  And the bonus is that, as complicated as it looks, this only takes about half an hour to whip up!  After all, who wants to spend ages in the kitchen when you can be in the garden instead?  Decorate with edible flowers for an extra touch of prettiness.

Mixed Berry Cheesecake

Serves 8-10


125g digestive biscuits
75g ginger biscuits
100g melted butter
300g BerryWorld Strawberries, Raspberries and Blueberries
150g icing sugar
400g cream cheese
300g double cream

Extra BerryWorld berries to decorate


1. Line the base of a 23cm springform cake tin with greaseproof paper.

2. Whizz the biscuits in a food processor to turn into crumbs, or place them in a plastic bag and crush with a rolling pin.

3. Pour the melted butter over and whizz again, or combine with the melted butter in a bowl, then tip into the cake tin.  Use the bottom of a glass or the back of a spoon to press the crumb mixture down evenly.  Refrigerate to set.

4. Put the berries into a pan with the icing sugar and heat gently.

5. Stir and mash the berries until they break down, allow to bubble for a few minutes until the mixture looks like jam. Allow to cool for a few minutes, then sieve into a bowl and leave to cool.

6. Beat the cream cheese and cream together, then whip in the berry juice until well combined.

7. Spoon the cream mixture over the biscuit base, level the top and return to the fridge to set for 2 hours, or until firm.

8. To serve, carefully remove the cake tin, then use a pallet knife to separate the greaseproof paper from the base.  Slide onto a serving plate and top with extra berries and edible flowers if using.

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Recipe c/o www.berryworld.com

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