Tropical cheesecake bark
Prep time: 25 minsTotal time: 
Tropical cheesecake bark
Get the kids involved in the kitchen with this fun no-bake frozen treat. We’ve used kiwi, mango and pineapple for a burst of sunshine flavour but fresh summer berries work equally well
Prep time: 25 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 1 kiwi
- 1 x 160g pack pineapple
- 1 x 120g pack mango
- 3 digestive biscuits
- 1 x 500g pack Taste the Difference Authentic Greek Yogurt
- 1 x 300g pack full-fat soft cheese
- 3 tbsp maple syrup (or runny honey)
- zest of 1 lime
- 1 x 18g pack Bear Fruit Coconut Chips
Step by step
Once cut into shards and refrozen, store the cheesecake bark in the freezer for up to 2 months. Leave out for a few minutes before eating.
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First, prepare the toppings. Peel the kiwi, cut lengthways in half and slice into half-moons. Cut the pineapple and mango pieces into thinner slices. Put the digestive biscuits in a food bag, seal and bash to rough crumbs with a rolling pin.
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Line a large, lipped baking tray (about 35cm x 25cm) with baking paper. Put the yogurt, soft cheese, maple syrup (or honey) and lime zest in a large bowl and mix until combined. Dollop the yogurt mixture onto the tray, then spread and swirl towards the edges of the tray, leaving a border of about 1cm.
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Sprinkle the biscuit crumbs over the yogurt, then stud with the fruit and coconut chips. Freeze for at least 4 hours, or overnight, until firm.
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Slide the frozen cheesecake bark onto a large chopping board, then use a sharp knife to cut into shards. Return any shards you aren’t eating immediately to the freezer, layered between baking paper in an airtight container or in sealed food bags.
