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Graveyard Berry Cheesecake
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Graveyard Berry Cheesecake

Graveyard Berry Cheesecake

with Chocolate Soil Topping | Serves 4+

We're digging up a classic cheesecake, with berries and a chocolate crumbly topping. When you serve this delicious cake everyone will be enchanted, so take a bite and enjoy the reanimated version of a favourite dessert.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time4 hours


/ Serving 2 people

1 packet

classic oat mix

(Contains Gluten, sulphites; May be present Sesame, milk, Soy, Peanuts, Tree Nuts. )

½ packet


(Contains Milk; )

1 packet

cream cheese

(Contains Milk; )

1 packet

caster sugar

(May be present Gluten, milk, Peanuts, Sesame, Soy, Tree Nuts. )

1 packet

berry compote

¼ cup

cocoa powder

(May be present milk, Soy, Sesame, Gluten, Peanuts, Tree Nuts. )

Not included in your delivery

100 g


(Contains Milk; )


Nutrition Values

Energy (kJ)968 kJ
Fat16.2 g
of which saturates10.6 g
Carbohydrate19.5 g
of which sugars17.7 g
Protein2.2 g
Sodium110 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Saucepan



• Preheat oven to 220°C/200°C fan-forced. Grease and line a medium round baking tin. • Measure 150g classic oat mix. Divide caster sugar into two separate bowls, 50g in one bowl and 150g in another bowl. • In a medium saucepan, melt half the butter over low heat, 1-2 minutes. Remove from heat, then add measured classic oat mix, stirring, until combined. • Transfer oat mix to the lined tin. Using the back of a spoon, firmly press the oat mix into the base. • Bake until golden, 8-10 minutes, then allow to cool.


• Meanwhile, add cream (see ingredients) in a large bowl. • Whisk with electric beaters until soft peaks form and almost doubled in size, 3-4 minutes. • In a medium bowl, whisk cream cheese and 50g caster sugar. Add cream, berry compote and a pinch of salt and fold with a spoon to combine. • Pour the cheesecake mixture on top of the oat base and spread evenly with the back of a spoon. • Refrigerate for 4 hours or overnight.


• Meanwhile, to a small heatproof bowl, add the remaining butter and microwave in 10 second bursts until melted. • In a second large bowl, add 150g caster sugar, the cocoa powder and a pinch of salt. Stir to combine. • Slowly pour melted butter over the cocoa mixture and stir to combine.


• Transfer graveyard berry cheesecake to a plate or serving board. Sprinkle over chocolate soil to your liking. • Slice cheesecake to serve. Enjoy!