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Summer Berry Cheesecake

Course Dessert


  • 300 g Ginger Biscuits
  • 150 g Butter melted
  • 500 g Mascarpone
  • 75 g Icing Sugar
  • 1-2 tsp Vanilla Extract
  • 300 ml Double Cream
  • 100 g Strawberries quartered
  • 100 g Raspberries
  • 100 g Blueberries
  • 100 g Blackberries
  • 150 ml Double Cream
  • 2 tbsp Icing Sugar
  • 100 g Strawberries  quartered
  • 100 g Raspberries
  • 100 g Blueberries
  • 100 g 100 g Blackberries


For the Biscuit Base

  • Blitz your biscuits in a food processor, or bash them up as finely as you can. Mix in the melted Butter, and press down firmly into the bottom of a 20cm Deep Springform Tin. Leave to set in the fridge whilst you do the rest. 

For the Cheesecake Filling

  • Prep your fruit by washing them all, and drying them carefully. Make sure your strawberries have the tops removed, and are quartered or halved if a bit smaller. In a stand mixer, add your Mascarpone, Icing Sugar and Vanilla and whisk till smooth. Add in your double cream and whisk again till thick and combined. Once thick, add in your fruit and fold it all through. Add onto your biscuit base and smooth it over. Chill in the fridge for 5-6 hours, or preferably overnight. 

For the Decoration

  • Whip up the 150ml Double Cream and the Icing Sugar to soft peaks. Pile the cream into the middle of the Cheesecake and flatten slightly to form a base for the fruit. Add your fruit on top.