Open Today 7.00am - 9.00pm

Opening Hours

Monday7.00am - 9.00pm
Tuesday7.00am - 9.00pm
Wednesday7.00am - 9.00pm
Today7.00am - 9.00pm
Friday7.00am - 9.00pm
Saturday7.00am - 9.00pm
Sunday7.00am - 9.00pm

Ambrosia Choco Cheesecake

Serves 10
Prep time: 10 minutes
Cooking time: 6 hours chill time

Ambrosia quite literally means food from the heavens. And you’ll know why when you cut into this cheesecake to discover delicious morsels of dark chocolate and marshmallows in every mouthful. Best made the day ahead.



  • Base:
  • 200g chocolate fingers
  • 80g unsalted butter, melted
  • Filling:
  • 500g Anchor Traditional Cream Cheese, softened
  • 100g caster sugar
  • 300ml Anchor Cream
  • 60ml boiling water
  • 3 tsp gelatine powder
  • 1 cup Fresh’n Fruity Fruit of the Forest Yoghurt
  • 70g pink marshmallows, halved
  • 100g 70% dark chocolate, chopped
  • To serve:
  • Fresh berries
  • Dark chocolate, grated
View the method

1. Grease a 20-23cm spring-form cake tin and line the base with baking paper.

2. Blend the biscuits in a food processor to a fine crumb. Add the melted butter and pulse until combined. Press mixture into the base of the tin and pop in the fridge to chill for at least an hour.

3. Place the cream cheese and sugar in a medium bowl and beat until smooth.

4. Beat the cream until thick peaks form.

5. In a small bowl or ramekin, pour in the boiling water and sprinkle the gelatine over top. Mix to dissolve using a fork and leave to cool slightly.

6. Beat the gelatin into cream cheese mix until well combined. Add the yoghurt and beat again.

7. Gently fold in the whipped cream, marshmallows and chocolate.

8. Pour over the base and refrigerate for at least 5 hours, preferably overnight.

9. Serve with your choice of fresh berries and grated dark chocolate.

TIP: For an extra festive look, try topping with fresh cherries instead of strawberries.

Back to ingredients