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Fluffy Mixed Berry Cheesecake

I really don’t like many desserts, cheesecake is one I have never liked as I always found them way too heavy, esp after a meal.

Because of this I decided to create a recipe that was light and fluffy, one that would be a pleasure to eat after a meal or for those, who like me, avoided it because of it being so heavy.

I think you will really like this recipe, it can be adapted to suit any flavour you like, from chocolate to Baileys to strawberry or even lemon, the list is endless. Simply change the mixed berries to something you prefer. If using Baileys add 25ml to the water when the gelatine dissolves or, like me, add a nice bit of vanilla to the mix then fold in the Baileys at the end to get a swirl effect.

Don’t buy the more expensive cream cheese brands, stores own brand does just as good a job for 1/3 of the price. It’s what I used!



Allergens : Contains Gluten & Lactose, Contains Nuts

The Base

Butter – 100g

Digestive biscuits – 600g


The Filling

Plain Hob Nobs – 600g

Cream Cheese – 600g

Cream – 400ml

Caster Sugar – 125g

Gelatin – 15g powdered

Mixed Berries – 300g

Vanilla Essence – 2 tsp



Getting Ready
For this recipe you will need a 23cm springform tin, 1 soup sized bowl, electric or hand whisk, large bowl, soup spoon, food processor or another large bowl, baking parchment.


YOU CAN CHOOSE to line the tin, I choose to only line the base. I will do a video showing how to do this in the very near future.


To make the Base.


Slowly melt the butter in a pot. While it’s melting blitz the biscuits in a food processor or break them up in a bowl.


Add to the butter when melted then spread over the lined base of the tin. Place in the fridge to set for at least 30 minutes.


Boil a mug of water in the kettle, add 50ml to a cup then add the gelatin and stir until completely dissolved, set aside to cool


Place the berries in a small pot then add 100ml of boiling water, bring back to the boil then set aside to cool. If using frozen berries then drain them really well.


Blend the cream cheese with the sugar and vanilla essence until it is smooth, pour in the water you dissolved the gelatin in and mix well.


Whip the cream until it forms peaks that stay in place, be careful you don’t whisk it too much.


Clean everything away apart from the berries, the cream cheese mix, the cream, the springform tin, whisk and a spatula or similar.


This is really important as it is what makes it really light. Using the whisk or spatula fold the cream cheese mix into the cream.


Add the berries to the mix one spoon at a time and fold them in, don’t mix it if you want to same effect as I got. Feel free to blend them with the cream cheese when adding the vanilla if you prefer a smooth cheesecake.


Allow to set in the fridge for at least 5 hours.


If, like me, you choose not to line the tin, then simply add boiling water to a jug, then place a thin knife in and allow it to warm up.


Very slowly and gently run this knife around the edge of the tin, return to the water every few seconds to heat it so the cheesecake doesn’t stick to it.


    • Dara carr
    • 23rd March 2017

    Hi Liam can you leaf gelatin here. If so how many leaves.

    1. I am not sure how many leaves you will need, I use a commercial one, the leaves are far bigger than the ones you get in supermarkets. It will say how many on the packet so just follow that.

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