Pascall Tip Top Boysenberry Ripple Inspired Lumps Cheesecake Recipe

In the Kitchen

Earlier this week, we chatted to Auroara Dale AKA the Boysenberry Ripple Expert about the release of the new Pascall Tip Top Boysenberry Ripple inspired Lumps! 

After the interview, the team at The Breeze were inspired to get creative with these sweet treats and create a recipe with them! 


  • 250g Chocolate biscuits (or any biscuits of your choice)
  • 125g butter 
  • 3 tsp gelatine 
  • ¼ cup of water 
  • 250g cream cheese
  • ½ cup caster sugar 
  • 1 tsp vanilla essence 
  • 300ml cream (whipped)
  • 1 packet Pascall Tip Top inspired Boysenberry Ripple Lumps
  • Chopped Pascall Tip Top Boysenberry inspired Ripple Lumps


    1. Crush biscuits in a food processor until they are a fine crumbs.
    2. Melt the butter and then combine with crushed biscuits. Press this mixture into the bottom of your dish and refrigerate.
    3. Sprinkle gelatine over water in a cup, and microwave for 20 seconds until dissolved. 
    4. Beat the cream cheese, sugar, and vanilla essence until smooth. Then stir in the gelatine mixture.
    5. Fold in whipped cream.
    6. Chop the Boysenberry Ripple Lumps into quarters or to a size you desire. Fold these into the full mixture.
    7. Pour the cheesecake mixture on top of the refrigerated biscuit base. Put back in the fridge to set. 
    8. Decorate with Pascall Tip Top Boysenberry inspired Ripple Lumps and Frozen Boysenberries!