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Frozen berry cheesecake

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After an impressive party dessert? Look no further than this frozen berry cheesecake. With a crunchy base and creamy filling, your guests will enjoy every bite.

  • Serves8
  • Cook time5 minutes
  • Prep time20 minutes, (+ 6 hours freezing time)
Frozen berry cheesecake


  • 250g Arnott’s Butternut Snap Cookie
  • 100g butter, melted
  • 200g frozen strawberries, thawed
  • 200g frozen raspberries, thawed
  • 2 x 250g cream cheese
  • 1 cup (220g) caster sugar
  • 300ml thickened cream
  • Fresh or frozen strawberries, raspberries and blueberries, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Grease and line the base and side of a 20cm springform pan with baking paper.
  2. Step 2

    Place the biscuits in a food processor and process until finely crushed. Add the butter and process until well combined. Spoon evenly over the base of the prepared pan. Press evenly with the base of a glass. Place in the freezer to set.
  3. Step 3

    Meanwhile, place the frozen strawberries in a small saucepan over low heat. Cook, stirring, and using the back of a spoon to gently crush, for 2-3 minutes or until the strawberries break down. Remove from heat. Use a fork to finely mash. Strain through a fine sieve into a bowl, using the back of a spoon to push through as much pulp as possible. Repeat with frozen raspberries. Set the strawberry and raspberry purees aside in separate bowls.
  4. Step 4

    Place the cream cheese and sugar in a food processor and process until smooth. Add the cream and process until smooth. Divide the cream cheese mixture evenly among 2 bowls. Add the strawberry puree to 1 bowl and stir to combine. Pour into the base of the prepared pan. Place in the freezer for 2 hours or until firm.
  5. Step 5

    Add the raspberry puree to the remaining cream cheese mixture. Stir to combine. Pour evenly over the set strawberry mixture. Place in the freezer for 4 hours or until the cheesecake is completely set.
  6. Step 6

    Remove the cheesecake from the pan and place on a serving plate. Set aside for 10 mins to soften slightly. Top with fresh or frozen berries to serve.