Berry Picking and A Simple Berry Cheesecake

21 Aug

I love summer!

Especially summer fruits; peaches, nectarines, strawberries, cherries, blueberries, raspberries, pineapple, melon, blackberries…

It was gorgeous weather here in Geneva on the weekend and on Saturday afternoon on our way back from purchasing a new pot for the balcony my husband pondered whether there was still any berries to pick at one of the local farms. We had missed out on picking berries last year because we were too late in the season and we had vowed to not miss out this year. So we made a short detour to the farm to have a look and see.

Berry Farm near Meyrin

Berry Farm near Meyrin

It was open!! We’re right in the middle of the season for berries here in Switzerland so now is the best time to buy them from your local grocer or pick them from your local farm. Strawberry picking had already finished for the season but there were raspberries and blackberries and tomatoes to be picked instead.

Check out the size of those sunflowers?! I might be a midget but they are seriously tall!!

It took a little bit of time to find the nicest and ripest berries to pick – the farm opened at 8am on Saturday morning so I’m assuming there were a few people in before us 🙂 – and we didn’t have much success with the raspberries but take a look at those yummy blackberries.

Sprung! Maybe that’s why we didn’t come home with very many berries… hmm…

If you want a delicious, healthy dessert that’s quick to make and tastes amazing then you absolutely must give these simple berry cheesecakes a go. I’ve had this recipe stashed away since planning for my party but because my husband is not a big fan of cheesecake it’s been pushed to the side. Armed with fresh berries and some Philadelphia in the fridge that needed to be used, I finally got to give this a go.

But what’s so good about them. Well first of all we’re using low-fat yogurt and reduced fat cream cheese which is already eliminating that guilt from eating a full fat cheesecake plus natural  yoghurt is high in calcium, phosphorous, B vitamins, protein, potassium and is a great source of lactobacillus and bifidobacteria cultures for healthy digestion. Then there’s raspberries (we used raspberries but any other berry is just a good) which are antioxidant rich super berries high in anti-inflammatory nutrients to promote optimum health and vitality, high in Vitamin C and dietary fibre.

What you will need:



  • 85g low-fat biscuits (we used ginger biscuits)
  • 200g tub extra-light soft cheese
  • 200g tub fat-free Greek yogurt
  • 2 tbsp good-quality berry jam
  • 100g berries

What to do:

  1. Put the biscuits in a plastic bag and bash with a rolling pin until you have chunky crumbs. Divide between 4 glasses or small bowls.
  2. Beat the soft cheese and yogurt together until smooth, then spoon over the crumbs and chill until you are ready to serve.
  3. Stir the jam in a bowl until loose, then gently stir in the berries. Divide the berries between the cheesecakes and serve.


Tasting Notes: This dessert was totally delicious but it was a little too sweet for my husband to thoroughly enjoy. If you’re like him and don’t like sweet desserts, I would recommend leaving out the jam and perhaps adding a little natural honey on top or in with the yogurt instead. Also, be aware of the sugar content in the biscuits you use as this can have an impact as well.

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