This tasty recipe can be used to make a simple cheesecake, but Anna adds her mark by mixing the cheesecake up with crushed biscuits, jelly and fruit. You can buy push-pops in most department stores or layer the ingredients in a glass instead.


  • 500gm   Cream cheese, room temperature

  • 150gm   Caster sugar

  • 1  Whole egg, free range

  • 10ml  Vanilla paste

  • 50gm   White chocolate, melted 

  • 300gm  Biscuits, crushed

  • 200gm  Mixed berries

  • Fairy floss (optional)

  • For the jelly (alternatively use packet jelly)

  • 1 punnet Strawberries, green tops off

  • 50gm  Caster sugar

  • 200ml  Strawberry juice

  • 50ml  Water

  • 10gm  Gelatine sheets, softened


  • 1.

    To make the jelly: toss the strawberries in the sugar, place in a bowl and set aside overnight so the juices come out through the strawberries. Strain the strawberries and juice, but do not press the strawberries through a sieve    

  • 2.

    Bring the strawberry juice and water to the boil, add the dissolved softened gelatine sheets. Strain and allow to cool before use (alternatively use packet jelly)

  • 3.

    Pour a small layer of jelly into each push pop or tall small glass, put in the fridge to set

  • 4.

    Pre-heat the oven to 170°C

  • 5.

    Grease an 18-20cm cake ring (or spray with baking spray)  and place on a lined baking tray

  • 6.

    Attach the food processor and blitz the cream cheese until smooth

  • 7.

    Add in the caster sugar

  • 8.

    Slowly add the egg

  • 9.

    Add the melted chocolate with the vanilla paste

  • 10.

    Pour the mixture into the ring and bake for 30 minutes

  • 11.

    Allow to cool. Once the cheesecake is chilled, blitz it in the food processor until smooth

  • 12.

    To build your dessert in a push pop or a tall glass, layer baked cheesecake (50gm), biscuit crumbs (20gm) and mixed berries over the jelly

  • 13.

    For a really unusual effect, top with fairy floss

Nutritional information

Nutritional analysis per serving (15 servings)

  • Energy 273kj
  • Fat Total 16g
  • Saturated Fat 8g
  • Protein 4g
  • Carbohydrate 28g
  • Sugar 18g
  • Sodium 246mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Alternatively, you can layer the ingredients in a jar:

Alternatively, you can layer ingredients in a glass.

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