Back to Recipe Menu

Ice cream berry cheesecake


  • Combine the crushed biscuits and melted butter. Then press onto the base and sides of a springform cake tin. Refrigerate for about 30 mins until firm. 
  • When ready, beat the cream cheese and caster sugar in a food processor until smooth. Transfer to a bowl. 
  • Then puree the thawed frozen berries and stir into the cheese mixture, using a spatula. 
  • Add the softened ice cream and stir until well combined.
  • Then pour the mixture into the cake tin and freeze until set. 
  • Gently toss the fresh berries in Grand Marnier to taste and then refrigerate.
  • When ready, garnish the cake with the drained, marinated berries and serve with whipped cream on the side. 
  • from Dairy Food for Life website


  • 2 cups crushed plain sweet biscuits
  • 170 gm butter, melted
  • 375 gm soft cream cheese
  • ¾ cup caster sugar
  • 200 gm frozen berries, thawed
  • 1 litre vanilla ice cream, softened
  • about 3 cups fresh berries
  • Grand Marnier (or any other orange liqueur)
  • whipped cream (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm