There’s something irresistible about the creamy, fruity sweetness of Ambrosia that keeps people coming back for more. As a child, Ambrosia was a special treat — always a crowd favorite and rarely leaving any leftovers. Now I make it whenever I want, and I love blending those classic flavors into new forms. This Ambrosia Cheesecake captures the indulgent, nostalgic qualities of the original dessert in a light, airy cheesecake that’s perfect for sharing.
Ambrosia takes its name from Greek mythology, where it was known as the food of the gods. The classic dessert usually combines marshmallows, fresh berries and creamy yogurt, and those elements translate beautifully into a no-bake cheesecake. In this version I keep the filling soft and fluffy with full-fat cream cheese and whipped cream, folding in berry yogurt, marshmallows and chopped chocolate for texture and contrast. For the base I prefer a fruit digestive biscuit blended with butter and a hint of warm spice like cinnamon and honey notes to complement the berry flavors, but a plain chocolate or vanilla biscuit base also works well.
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160g
Fruit Digestive Biscuits -
80g
Butter
-
400g
Full-fat Cream Cheese -
450g
Berry (Fruit of the Forest) Yogurt, full fat -
100g
Caster Sugar -
300ml
Double Cream -
3
teaspoons
Gelatine -
2
tablespoons
Boiling Water -
100g
Chocolate, chopped -
100g
Marshmallows - Fresh Berries to decorate
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Prepare a 20cm springform tin by lining the base and sides or by lightly spraying with non-stick spray. Set aside.
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For the base, melt the butter in a small saucepan or in the microwave. Crush the fruit digestive biscuits to a fine crumb using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
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Combine the biscuit crumbs with the melted butter until evenly coated. Press the mixture into the bottom of the prepared tin, compacting it into an even layer. Chill the base in the freezer while you make the filling to help it set quickly.
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Quarter the marshmallows and roughly chop the chocolate, then set them aside. These will be folded into the filling for texture.
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Whip the cream until it holds soft peaks, then transfer it to the fridge to keep chilled until needed.
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Place the boiling water in a small bowl and sprinkle the gelatine over the top. Stir to dissolve completely, then allow the mixture to cool slightly so it doesn’t melt the other ingredients when added.
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In a large bowl, beat the cream cheese and caster sugar on high until smooth and the sugar is dissolved. Scrape down the sides of the bowl as needed.
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Mix in the berry yogurt at a lower speed until incorporated. Increase the speed and slowly add the gelatine mixture, beating until fully combined and silky.
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Fold the whipped cream, chopped chocolate and marshmallows gently into the cream cheese mixture until even. Be careful not to overmix — you want to keep the filling light and airy.
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Pour the filling over the chilled biscuit base and smooth the surface with a spatula. Refrigerate the cheesecake for at least 3–4 hours, or overnight for best results, until fully set.
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Once set, release the cheesecake from the tin. Decorate with extra whipped cream, fresh berries and a generous grating of chocolate. Slice and serve chilled — enjoy a slice of Ambrosia Cheesecake that blends creamy, fruity and marshmallow textures.
Tips and variations: Swap the berry yogurt for vanilla yogurt and add lemon zest for a brighter flavor. Use gelatine alternatives if you prefer vegetarian options, following the manufacturer’s instructions. If you like a firmer base, increase the butter slightly or press the crumbs more firmly. Serve with a drizzle of berry compote or extra chopped chocolate for added flair.
Flashback
This Ambrosia Cheesecake has been one of the most visited recipes on Baker Gatherer. It was originally posted on March 13, 2016, and the photos from that era were left unchanged until July 20, 2020. Those early images celebrated a milestone for the site and were widely shared on social media, especially around the holidays, so I’ve kept one of the original photos here as a nod to the recipe’s history.
This flashback is a moment to appreciate how the recipe—and Baker Gatherer—has evolved since 2016. The core idea remains the same: a simple, no-bake cheesecake that captures the comforting creaminess and joyful fruitiness of traditional Ambrosia, updated with a little extra texture from marshmallows and chocolate. Whether you’re making this for a family gathering, a celebration, or a weekend treat, it’s an easy and delicious way to share a little nostalgia with fresh flavor.
