Prepare time: 20 min Chill: 5 hours Ready in: 5 hours 20 min  

The perfect sunday dinner supper pudding that will not leave you feeling blue.


  • 180g Digestive biscuits
  • 55g Melted butter
  • 250g Cream cheese
  • 85g Icing sugar
  • 1 teaspoon vanilla extract
  • 240ml whipping cream
  • 50g Blueberries
  • 50g Rasberries
  • 2 Tbs os sugar
  • 1/2 corn starch
  • 1/2 tsp cinnamon
  • 2 tbs water
  • 1/2 tbs lemon juice
  • 1/2 tbs vannila extract


1Crush the biscuits between your fingers into fine crumbs and mix with the melted butter. press the mixture firmly into the base of a springform cake tin 7-8 inches and place into the fridge.

2With an electric whisk beat the cream until thick and stiff peaks appare, then set aside.

3In a nother bowl beat together the cream cheese, sugar and vannila.

4Fold in the cream cheese mixture into whipped cream until well combined being careful not to over mix. Remove the buiscute base from the fridge, and pour the cheese cake filling over the top. put in the fridge and leave for 5 hours.

5in a medium pot mix the the berries, sugar, cornstarch, cinnamon, water, lemon juice and vanilla. Bring to the boil then reduce heat, constantly sir till desired thickness. Pour into a bowl and then leave to chill for at least a few hours.

6Pour the cooled berry mixture over the cheeses cake a serve!


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