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Chocolate-Berry Cheesecake

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  • Prep 18 min
  • Total 3 hr 50 min
  • Servings 15
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Raspberry yogurt and ready-to-spread frosting are the secret ingredients in this easy-to-assemble dessert.
Created May 7, 2010
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  • 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


  • 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.

Expert Tips

  • Tip 1
    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.
  • Tip 2
    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.

Nutrition Information

No nutrition information available for this recipe
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