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Berry easy cheesecake

Serves 12-14
Prep time: 30 minutes + 4 hours chilling
Cooking time: N/A

Try this delicious berry cheesecake, made with jelly crystals and no gelatin, it's a breeze.



  • 250g digestive or wine biscuits, finely crumbed
  • 120g Anchor Butter, melted
  • 85g packet lemon jelly crystals
  • 85g packet strawberry jelly crystals
  • ¾ cup boiling water
  • Finely grated zest of 2 lemons
  • ¼ cup lemon juice
  • 1 punnet (250g) strawberries, hulled
  • 500g Anchor Cream Cheese Original
  • 1 cup Anchor Greek Style Natural Yoghurt
View the method
  1. Grease the base and sides of a 23cm-diameter springform cake tin. Combine the biscuits and melted butter and press firmly into the base of the prepared tin. Chill while you make the filling.
  2. Combine both packets of jelly crystals with boiling water, stirring until dissolved. Add lemon zest and juice and leave to cool (about 15 minutes).
  3. Transfer cooled jelly mix to a food processor with all remaining ingredients, and whizz until smooth. Pour over the base and chill until set (at least 4 hours).
  4. To serve, lift out of the tin and cut with a warm knife.
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