Chocolate-Berry Cheesecake

Raspberry yogurt and ready-to-spread frosting are the secret ingredients in this easy-to-assemble dessert. ...MORE + LESS -

1 pkg Betty Crocker* SuperMoist* Chocolate Fudge Cake Mix (or any chocolate flavour cake mix)

½ cup (125 mL) butter or margarine, softened

2 pkg (8 oz/250 g) cream cheese, softened

1 container (175 g) low-fat raspberry yogurt

1 container Betty Crocker* Creamy Deluxe* Chocolate Frosting

3 eggs

1½ cups (375 mL) sliced strawberries

½ cup (125 mL) blueberries

1 can (540 mL) strawberry pie filling

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1

Heat oven to 325°F. Grease or spray bottom only of 13x9-inch pan.
2

In large bowl, beat cake mix and butter with electric mixer on low speed until crumbly; reserve 1 cup. Press remaining crumbly mixture, using floured fingers, in bottom of pan.
3

In same bowl, beat cream cheese, yogurt and frosting on medium speed until smooth. Beat in eggs until blended. Pour into pan. Sprinkle with reserved crumbly mixture.
4

Bake 40 to 45 minutes or until centre is set. Cool 30 minutes. Refrigerate at least 2 hours until chilled. Just before serving, stir strawberries and blueberries into pie filling. Top each serving with berry mixture. Store covered in refrigerator.

Cherry yogurt and cherry pie filling instead of the raspberry yogurt and strawberry pie filling puts a flavour spin on this chocolate-lover’s dream.
Did you forget to take the butter and cream cheese out of the refrigerator to soften? Just give each a couple of light "whacks" with a rolling pin, and they’ll blend easily with the other ingredients.