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Packed with fresh Driscoll’s berries, this grazing board is a feast for the senses. The highlight? A creamy berry cheesecake dip made with fresh berries, cream cheese, and vanilla. Add a selection of indulgent treats that you like, and you've got a perfect shareable dessert or snack board. Simple to assemble and best enjoyed fresh!
To make the berry cheesecake dip, beat the cream cheese, icing sugar, cream and vanilla together with an electric mixer until smooth and soft peaks form. Take 2 of each of the strawberries and raspberries above and roughly mash them in a small bowl with a fork. Fold the mashed berries into the cream cheese mixture. Transfer to a small serving bowl and refrigerate until required.
Pour the melted chocolate into a serving bowl. Place the dip and melted chocolate on a large serving board, slightly off-centre. Starting with the largest fruit, make piles of berries around the board. Fill the gaps with the remaining ingredients. Best assembled close to serving time. TIP: Replace the melted chocolate with purchased choc-hazelnut spread, slightly warmed, if you like.
2 x 250g punnets Driscoll’s strawberries
2 x 125g punnets Driscoll’s raspberries
2 x 125g punnets Driscoll’s blueberries
2 x 125g punnets Driscoll’s blackberries
200g dark chocolate, melted
100g almond biscotti
10 macarons
100g dark chocolate squares
100g pretzels
roasted or caramelised nuts (e.g., almonds, cashews and macadamias)
Berry cheesecake dip
250g cream cheese, softened
1/2 cup (80g) icing sugar mixture
1/2 cup (125ml) thickened or whipping cream
1 teaspoon vanilla bean paste
Driscoll’s berries, from above
