Cheesecake with Papadopoulos Digestives


  • 1 packet Digestive Papadopoulou 250g
  • 3 tbsp margarine
  • 400g cream cheese low fat
  • 300g (1 ½ cup) cream of milk low fat
  • 90g (5 tbsp sharp) sugar
  • 1 vanilla
  • 100g strawberries
  • 100g blueberries
  • 100g black raspberries
  • 100g brown sugar


  1. Crumble cookies in blender, melt the margarine in a saucepan and integrate. Spread the mixture in desired mold firmly pressing with a spoon.
  2. Beat cream cheese, sugar and vanilla in a mixer at medium speed for 3 min. and then add the cream of milk to make the mixture fluffy.
  3. Spread the cream cheese over the cookies and place the mold in the refrigerator for at least 2 hours to cool and then serve.
  4. In a saucepan add all the fruit and sugar and bring to boil while stirring.
  5. Lower the heat and continue boiling for another 5 minutes. Allow the jam to cool and then pour on top of the cheesecake.
  6. Place in refrigerator for 30 minutes to cool and serve.