No Bake Berry and Chocolate Cheesecake

Recipe by Dominique Rizzo – Urban Feast Cooking School – @dominique_rizzourbanfeast

This easy to prepare dessert can be made with certified organic ingredients, and is a perfect treat for the summer heat! The ingredients below are enough for 5 glasses or serving bowls. Alternatively, these amounts can make one large cheesecake in a 20cm spring form tin.


  • 2 1/2 cups organic granola + ½ cup extra for garnish
  • 5 tbsp organic dark cocoa
  • 85g melted organic butter
  • 40g organic dark chocolate
  • 200g organic yoghurt
  • 150g quark
  • 500g ricotta
  • ¼ tsp vanilla essence
  • ¼ cup maple syrup + 2 tbsp
  • 1 punnet each organic raspberries, blueberries, strawberries and mulberries


  1. In a bowl combine the granola with the cocoa and set aside ½ a cup.
  2. Melt the butter with the chocolate.
  3. Place the larger amount of granola, melted chocolate and butter in a food processor and blend until combined and a fine crumb.  Divide the granola mix into 5 glasses or serving bowls and press the mix down to create a base. Refrigerate.
  4. Rinse out the food processor and add in the yoghurt, quark, ricotta, maple syrup and vanilla and blend until smooth.
  5. Combine the berries with the 2 tbsp maple syrup.
  6. Spoon or pipe the yoghurt mix into the glasses, top with the berries and garnish with the extra granola. Refrigerate until set, approx. 20 – 30 minutes, or overnight.


About Dominique Rizzo


As a chef, restaurateur, author and TV presenter, my aim is to inspire people to cook with fresh, seasonal, local produce. When I am hosting cooking classes, my aim is to educate people and build confidence in the kitchen. At the same time, I live to inspire creative cooking to bring vitality onto people’s plates. I love sharing my passion for all things world food, with like-minded foodies and travellers.

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