Cherry Fridge Cake


  • 24 finger biscuits
  • 2 Tbsp melted butter
  • 2 gelatine leaves
  • 125ml Clover Krush Berry Juice
  • 240g smooth cream cheese, softened
  • 250ml plain yoghurt
  • 2 Tbsp castor sugar
  • 1 tsp vanilla extract
  • 300g fresh cherries, stoned, half chopped


Line the bottom of a 17cm cake tin with baking paper or cling wrap.

Arrange some of the finger biscuits vertically (standing up straight) around the sides of the cake tin making sure there are no gaps.

Process the rest of the finger biscuits with the butter to form a sandy texture then press into the base of the cake tin. Making sure to fill any gaps along the bottom.

Soak the gelatine in water until softened.

Heat the juice gently and dissolve the gelatine. Allow to cool slightly.

Mix the softened cream cheese, yoghurt and sugar together with the vanilla then add the fruit juice and chopped cherries mixture and stir well.

Pour into the biscuit-lined cake tin and refrigerate until set.

Carefully remove the fridge cake from the cake tin and place on a serving plate. Top with fresh cherries and tie a ribbon around.


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