Seriously Fruity Blackberry and Coconut Cheesecake

A crunchy ginger base, covered with a blackberry and coconut set filling, topped with delicious blackberries in their own syrup. Makes 2 individual desserts, and keeps well in the fridge.

What makes it the ultimate summer Seriously From Waitrose dessert?

Lovely to look at, delicious to eat - These are the ultimate 'Seriously' treat. They're here individual, but could be whole cake, Either is fun and so easy to make. I serve them to family Having made them myself; And they'd have a long life On the Waitrose chill shelf!


  • 10g butter, 30g ginger biscuits, 25g caster sugar, 100g ricotta, 25g thick yoghurt, scant tsp cornflour, 20g desiccated coconut, half a beaten egg, 90g blackberries.


  1. Melt butter. Crush biscuits and mix in. Put 2 greased chef's rings on parchment on a baking tray. Divide biscuit base between them, press down. Whisk 15g caster together with ricotta, yoghurt, cornflour, coconut & egg until smooth. Fold in 40g berries. Divide between bases and smooth over. Bake at 140C for 25 mins until set. Simmer remaining berries and caster gently with 2 tsp water for 5 mins. Cool cheesecakes in their rings. Place on serving plates, remove rings. Top with berries and syrup.
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