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Photo of Mixed berry cheesecake by WW

Mixed berry cheesecake

Total Time
3 hr 50 min
20 min
0 min
Whip up this decadent dessert in just 20 minutes, then leave it set for a few hours – perfect for advance dinner party preparation


Macadamia cookie

157 g

Reduced fat oil spread

50 g

Frozen berries

¾ cup(s), (115g), partially thawed


3 tsp

Light cream cheese

250 g

Reduced-fat ricotta cheese

200 g

Caster sugar

¼ cup(s), (55g)

Vanilla bean extract

1 tsp

Vanilla yoghurt, 99% fat-free, no added sugar

200 g

Fresh blueberries

100 g

Fresh raspberries

100 g

Fresh strawberries

100 g

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a 20cm round springform tin with oil. Using a food processor, process biscuits until finely chopped. Stir in melted spread until combined. Press biscuit mixture evenly over base of prepared tin. Refrigerate for 30 minutes.
  2. Meanwhile, place frozen berries in a small bowl. Add 1 tablespoon warm water. Set aside for 10 minutes. Using a fork, lightly crush berries.
  3. Place 2 tablespoons boiling water in a small jug and sprinkle over gelatine. Stir with a fork until gelatine has completely dissolved.
  4. Using electric beaters, beat cream cheese, ricotta, sugar and vanilla in a small bowl until smooth. Fold in gelatine mixture, yoghurt and crushed berries. Pour mixture into prepared tin. Cover and refrigerate for 3 hours or until set. Remove cheesecake from tin. Top with blueberries, raspberries and strawberries. Sprinkle with icing sugar to serve.