Greek yoghurt and raspberry swirl cheesecake

Resting on a bed of buttery biscuit is this deliciously light Philadelphia cheesecake whipped to perfection and bursting with fresh raspberries.








  • 200g (approx. 13) jam and cream filled biscuits, crushed
  • 60g butter, melted
  • 2 cups raspberries
  • 1½ cups caster sugar
  • 750g (643) Philadelphia Cream Cheese, softened
  • 2 tsp vanilla
  • 1 tbsp gelatine 
  • 1½ cups Greek yoghurt
  • Icing sugar, for dusting


1. Biscuit base

Combine the biscuit crumbs and butter then press into the base of a greased and lined 24cm springform pan. Chill until firm.

2. Raspberry swirl

Combine 1/2 cup of raspberries and 1/4 cup sugar in a bowl and lightly mash with a fork. Set aside. 

3. Beat

Dissolve the gelatine in 1/4 cup boiling water. Beat the Philadelphia Cream Cheese and remaining sugar with an electric mixer until smooth. Add the vanilla and gelatine and mix until smooth then fold through the yoghurt.

4. Pour

Pour half of the cheesecake mixture over the biscuit base. Spoon half of the mashed raspberry mixture on top then swirl through with a knife to make a marble pattern. Repeat with remaining Philadelphia Cream Cheese and raspberry mixture. Chill for 3-4 hours or until set.

5. Decorate

Decorate the cheesecake with remaining raspberries and a dusting of icing sugar.

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