Corners Berry cheesecake parfait

Recipe by Lily Ghodrati (@LilyGBakes)


For the berry sauce topping:

  • 30ml water

  • 1 tablespoon cornflour

  • 100g sugar

  • 75g frozen blueberries

  • 400g mixed frozen strawberries, raspberries and blackberries

For the cheesecake layer:

  • 340g Greek yoghurt

  • 115g cream cheese

  • 3 tablespoons sugar

  • 1 tablespoon vanilla extract

For the base:

  • 100g corners sweet and salty popcorn crisps


For the berry sauce:

  • In a small bowl, whisk together the water and cornflour until cornflour has dissolved. Pour into a medium pot.

  • Add the sugar and turn the heat to medium high.

  • After one minute, mix in all the berries.

  • When the mixture begins to boil, reduce heat to medium low and cover.

  • Allow to simmer for 10 mins, stirring every few minutes.

  • Take off lid and turn off heat.

  • Let cool and set aside.

For the cheesecake layer:

  • In the bowl of a stand mixer fitted with the whisk attachment or using a handheld mixer, whisk all cheesecake layer ingredients together on medium high speed until smooth, about 3 minutes. Set aside.



  • Break up the crisps into small pieces and evenly distribute among 4 glasses.

  • Top each glass with equal quantities of the cheesecake mixture.

  • Spoon berry sauce over cheesecake layer.

  • Cover and place in the fridge to chill until ready to serve. 

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