14 digestive biscuits
113g of Northern Ireland half–fat butter
85g icing sugar
225g Northern Ireland low–fat cream cheese
285ml of Northern Ireland whipping cream
70g strawberries
70g raspberries
Mix together the crushed biscuits and butter. Place firmly and evenly into a loose bottomed tin (15cm) or individual dishes. Refrigerate.
Whip the cream in a bowl and set in fridge.
Cream together the icing sugar and cream cheese. Then fold in half the berries along with the whipped cream.
Spread the mixture evenly over the base and refrigerate until set.
Decorate with sprinkles and put the remaining fruit on top of the cheesecake.
Serve the cheesecake with ice cream.
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