Summer berry flan

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10 min


8 servings

You couldn't ask for a prettier way to dress up a store-bought cake base. All it takes is a spread of cream cheese jazzed up with jam and a crown of juicy ripe berries.


  • 250-g block cream cheese , at room temperature
  • 1/3 cup peach or apricot jam
  • 3 tbsp orange liqueur
  • 1 cup strawberries
  • 1 cup blueberries
  • 2 tbsp chopped fresh mint , optional


  • Cut cream cheese into cubes and place in a medium-size bowl. Add jam and 2 tbsp (30 mL) liqueur. Using a wooden spoon or electric mixer, beat just until evenly mixed. Brush remaining liqueur overtop 9 inch (23 cm) store-bought flan cake base.
  • Using a spoon or spatula, evenly spread cheese mixture over cake base. Smooth surface as best you can. Thickly slice strawberries and arrange with blueberries in an attractive pattern on top. Sprinkle with mint. Slice into wedges.

Nutrition (per serving)

  • Calories
  • 253,
  • Protein
  • 4.1 g,
  • Carbohydrates
  • 31.3 g,
  • Fat
  • 11.9 g,
  • Fibre
  • 1.2 g,
  • Sodium
  • 160 mg.

Make Ahead

Prepare cheese mixture and spread over liqueur-brushed cake base. Cover with plastic wrap and refrigerate up to 1 day. Then up to 1 hour before serving, add strawberries and blueberries, but do not chop or add mint until last minute as it will brown quickly.