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Ambrosia Cheesecake

March 13, 2016 By Dane McGregor 2 Comments

There is something about the creaminess and fruitiness of Ambrosia that keeps you coming back for more. In fact, it’s hard to come by anyone who would disagree with me. Growing up, Ambrosia was always such a heavenly dessert and was so popular that there would never be any left over for a second helping. Now as an adult, I can whip this dessert up whenever I like – and I do!

I mentioned the word heavenly, because that’s exactly what Ambrosia is. Originating from Greek mythology, Ambrosia was considered the food of the Gods, and rightly so! So if the Gods enjoy a creamy yoghurt dessert full of marshmallows, chocolate and fresh berries, count me in. These delicious ingredients and flavours had me thinking, could I fuse this heavenly dessert with another favourite of mine, the cheesecake?

Well here you have it, all those delicious elements of a moreish Ambrosia, fussed into a smooth and fluffy cheesecake. You can change up the Ambrosia fillings to your own taste, or simply keep it simple. Regarding the base however, I like to use a fruity spiced biscuit to keep the recipe fruity, yet add complementary flavours of honey and cinnamon. I’ve also heard that a chocolate or vanilla biscuit base works well too.

5 from 1 vote
Print
Ambrosia Cheesecake
Prep Time
40 mins
Chill Time
4 hrs
Total Time
4 hrs 40 mins
 
Ingredients
Base
  • 160g Fruit Digestive Biscuits
  • 80g Butter
Filling
  • 400g Cream Cheese (Full Fat)
  • 450g Fruit of the Forest (Berry) Yogurt (Full Fat)
  • 100g Caster Sugar
  • 300ml Cream
  • 3 Teaspoons Gelatine
  • 2 Tablespoons Boiling Water
  • 100g Chocolate
  • 100g Marshmallows
  • Fresh Berries
Instructions
  1. First you'll need to line or spray a 20cm springform cake tin and set aside.

  2. To make the base, first melt the butter in a medium sized saucepan.

  3. Next, add the fruit digestive biscuits to a food processor and blitz to a fine crumb before combining with the melted butter. Mixing until well combined.

  4. Evenly press the biscuit mixture into the base of the prepared tin and place in the freezer while you make the cheesecake filling.

  5. First, cut marshmallows in quarters and finely chop up chocolate before setting aside.

  6. Next whip the cream until it reaches a soft peaks, then also set aside.

  7. In a ramekin or small bowl, pour in the boiling water and sprinkle the gelatine over top, mix to devolve and then leave to cool slightly.

  8. For the cheesecake filling, add the cream cheese and sugar to a large bowl and beat on high with a hand-held beater until smooth and sugar has dissolved.

  9. Add the yoghurt to the cream cheese and incorporate on a lower speed. Turn the beater back up and add the gelatine mix, beating until all well combined.

  10. Add the whipped cream, marshmallows and chocolate and gently fold through until smooth. Make sure you don't overmix.

  11. Pour the cheesecake filling over the prepared base and smooth the top. Place in the fridge either overnight or for at least 3-4 hours until set.

  12. When the cheesecake has set, remove from the tin and add some extra dollops of whipped cream, fresh berries and finally grate some more chocolate over top. Now, enjoy a slice of Ambrosia Cheesecake fit for the Gods.


Flashback

This Ambrosia Cheesecake has been one of my most visited recipes here on Baker Gatherer and was originally shared on March 13th 2016. The original photos used for the recipe had gone unchanged until July 20th 2020. However since the original photos marked a milestone for Baker Gatherer and did it’s rounds on social media (especially during the Christmas period), I thought I’d still keep the photo here on the website to pay homage. This flashback is a chance to reflect on how far this recipe (as well as Baker Gatherer) has come since it was brought to life in 2016.


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Filed Under: Cheesecake, Desserts

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Reader Interactions

Comments

  1. Cheryl-Anne Davids

    July 3, 2018 at 12:37 am

    Absolutely delicious! This is now a family favourite. I did leave the sugar out when I made it as I thought there was enough sweetness in there for me personally with the marshmallows dark chocolate and fruit yogurt but whenever I am asked to make a dessert for something this is my go to. Yumm!

    Reply
  2. Carolyn

    December 4, 2022 at 3:05 am

    5 stars
    Love this recipe so simple and delicious. My new anbrosia but better👍💕

    Reply

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I love cake, but I also love coffee. And this seas I love cake, but I also love coffee. And this season calls for plenty of iced coffees. 

The perfect pairing with an iced coffee is this Chocolate Coffee Cake with a Coffee Mascarpone filling, recipe below. Hands up if you love both cake and iced coffees 🙌🏼.

✏️ Chocolate Coffee Cake

500g @bakelshomebaking Moist Chocolate Cake Baking Mix
½ Cup Water (Room Temp)
4 Eggs (Size 6 or 7)
1 Cup Vegetable Oil
2 Tablespoons Granulated Coffee

✏️ Coffee Mascarpone

500g Mascarpone
2 Tablespoon Granulated Coffee
3-4 Teaspoons Hot Water
6 Tablespoons Icing Sugar
Dark Chocolate

✏️ Method

1 - Preheat the oven to 180°C fan bake and grease the sides and line the bases of 2 x 20cm round springform cake tins with greaseproof paper. Set aside.

2 - Place the cake ingredients into a mixing bowl and beat on a low speed for 1 minute. Scrape down the sides and beat for another couple of minutes until smooth.

3 - Using kitchen scales, evenly measure cake mixture across the 2 prepared baking tins and bake for around 35-40 minutes, or until an inserted skewer comes out clean. Remove from the oven and allow to cool completely before filling.

4 - To make the coffee mascarpone filling, start by dissolving the granulated coffee with the hot water in a small bowl or ramekin, then set aside to cool. Meanwhile, beat together the mascarpone and icing sugar until smooth. Add the cooled coffee mixture and beat once again until incorporated.

5 - To assemble, place the first layer of cake onto a serving dish or cake stand, then evenly cover with a layer of coffee mascarpone. Gently place the second cake layer on top, then cover with another generous layer of coffee mascarpone. To finish, grate chocolate over top and serve alongside a freshly made iced coffee, or at your next BBQ celebration.

Serves: 10+ Slices
So who is Dane, the face behind Baker Gatherer. Le So who is Dane, the face behind Baker Gatherer. Let me tell you, he’s a pretty sweet dude 😆 

Swipe for a couple tidbits…

Now, do you want to know anything else?
The Easter season is nearly upon us, which means H The Easter season is nearly upon us, which means Hot Cross Bun are ready to be enjoyed. With that said, @newworldnz always has a plentiful selection of Easter treats, especially Hot Cross Buns. This year I’m offering a different twist on an Easter tradition, and introduce these Hot Cross Bun Kebabs.

These Hot Cross Bun Kebabs are super easy to make and are served with a sweet Whipped Cream Cheese to dip. You can also use any of your favourite or seasonal fruit to make these kebabs your own. I’ll share the method and recipe below so you can make these delicious kebabs at your place this Easter!

So, don’t forget to grab some Hot Cross Buns from your local New World, and check out their website for plenty more Easter inspired recipes.

💥 Hot Cross Bun Kebabs

✏️ Ingredients

1 Pack of Hot Cross Buns from New World
2 Nectarines
2 Bananas
Grapes (Note: You can use any of your favourite or seasonal fruit)
Lemon Juice

130g Cream Cheese
100ml Fresh Cream
50g Caster Sugar
1 Teaspoon Vanilla Extract

✏️ You’ll Need

Wooden Kebab skewers 

✏️ Method

To make the Whipped Cream Cheese:

1. Add the cream cheese and caster sugar into a bowl, and using a hand-held mixer, beat for 2-3 minutes until combined and fluffy.
2. Pour in the cream and vanilla extract and again beat for 2-3 minutes until smooth and fluffy.
3. Scoop into a serving bowl, cover and chill in the fridge until serving.

To make the Hot Cross Bun Kebabs:

1. Cut the hot cross buns into cubes, roughly 8 pieces per bun. Place cubes on a baking tray and grill each side until lightly toasted, turning regularly. Once all cubes are toasted, set aside to cool.
2. Dice your favourite or seasonal fruit into cubes, similar sizes to the hot cross bun cubes. Then dip or roll your diced fruit through lemon juice to prevent any browning.
3. To assemble your kebabs, alternate between various diced ingredients, starting with a hot cross bun cube at the base. Repeat until skewer is full. Serve immediately alongside the Whipped Cream Cheese, or chill in the fridge until serving. Enjoy.

Serves 12+
I feel I’m in denial the seasons are slowly star I feel I’m in denial the seasons are slowly starting to change. The long hot summer evenings are starting to slip and the mornings a getting darker and cooler… now where are my slippers?
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