Summery sweet cheese cake

Summery sweet cheese cake

  • 125g Driscoll's raspberries
  • 250g Driscoll's blueberries
  • 125g Driscoll's blackberries
  • 8 tablespoons of sugar
  • 2 tablespoons of water
  • 1 lime
  • 100 ml cold whipping cream
  • 250 gram of cream cheese at room temperature
  • 2 tablespoons of honey
  • 1½ teaspoon vanilla extract

40 min | 8 servings | dessert | easy

Raspberry cheese cake



  • Add the contents of 1 package of blueberries in a large pan.
  • Add sugar and water and stir on a moderate heat.
  • Bring the mixture to the boil and continue to stir.
  • Leave to simmer gently until it thickens.
  • Transfer the jam to a bowl, add the lime peel and squeeze in half a lime.
  • Mix half of the second package of blueberries through and stir again.
  • Keep the rest of the blueberries for the topping.
  • Divide the cold jam over 8 glasses.
  • Whisk the cream with a hand blender.
  • Mix the cream cheese until smooth in a different bowl.
  • Add sugar and honey and continue to whisk until the sugar has been dissolved and the mixture creamy.
  • Fold the vanilla and cream with a spatula through the cream cheese.
  • Divide the filling evenly over the 8 glasses of jam.
  • Cover and leave to cool for at least 3 hours.
  • Put all the remaining fruit, including the left over blueberries in a large bowl.
  • Mix the sugar in and leave for 15 minutes.
  • Divide the fruit topping over the 8 glasses.

Serve the desserts straight away.

Leafs Blueberry

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.