1. Prepare the Base:
Crush the biscuits into fine crumbs using a food processor, or place them in a ziplock bag and crush them with a rolling pin.
In a bowl, mix the crushed biscuits with the melted butter until fully combined.
Press the mixture into the bottom of an 18cm ring mold to form the base, making sure it’s firm and even.
Refrigerate the base for 2 minutes to allow it to set.
2. Prepare the Gelatin for the Filling:
In a small bowl, add 8g of gelatin to 40ml of water. Let it sit for about 15 minutes to bloom.
If you prefer a firmer cheesecake, you can add more gelatin.
3. Make the Cheesecake Filling:
In a mixing bowl, use a spatula to soften the 300g of cream cheese until smooth.
Add 75g of sugar and mix until the sugar dissolves into the cream cheese.
Next, add 100g of unsweetened yogurt and mix until the ingredients are well combined.
Take the bloomed gelatin and place it in a bowl of hot water, stirring until it’s completely dissolved.
Add the melted gelatin into the cream cheese mixture and mix thoroughly.
In a separate bowl, whip 200g of whipping cream until soft peaks form.
Gently fold the whipped cream into the cream cheese mixture, ensuring the mixture stays light and airy.
4. Assemble the Cheesecake:
Pour half of the cheesecake filling over the prepared base, spreading it evenly to a thickness of about 2-3 cm.
Create a makeshift barrier by wrapping another ring mold in plastic wrap and placing it on top of the first layer.
Pipe or spoon the remaining cheesecake filling into the mold, making sure the top is smooth.
Refrigerate the cheesecake for at least 4 hours to allow it to set completely.
5. Prepare the Fruit Jelly:
In a bowl, bloom 10g of gelatin by adding it to 50ml of water and letting it sit for 10-15 minutes.
Mix 200g of hot water with the bloomed gelatin, stirring until the gelatin dissolves.
Add 40g of sugar and 10g of lemon juice to the gelatin mixture, stirring until everything is fully dissolved.
Let the mixture cool to room temperature.
6. Decorate the Cheesecake:
Once the cheesecake has set, remove the inner ring mold to create a well in the center for the fruit jelly.
Arrange assorted fresh fruits on top of the cheesecake, filling the well.
Pour the cooled fruit jelly mixture over the fruits, ensuring the fruits are evenly coated.
Return the cheesecake to the refrigerator and chill for 1-2 hours until the jelly is fully set.
7. Finish and Serve:
To release the cheesecake from the mold, wrap a warm towel around the outside of the mold or use a hairdryer to warm the sides for about 30-60 seconds.
Carefully lift the mold away, leaving behind a clean edge.
Garnish with Ferrero Rocher chocolates and crushed hazelnuts if desired.
Slice, serve, and enjoy your beautiful no-bake fruit jelly cheesecake!
Cooking Tips:
For the Base: If you don’t have a ring mold, you can use a springform pan for easy removal.
Whipping the Cream: Make sure the whipping cream is cold before you start whipping. This helps achieve a better texture.
Gelatin Consistency: Always dissolve gelatin fully to prevent lumps in the filling or jelly. If you want a firmer cheesecake, increase the gelatin slightly, but be careful not to overdo it, as too much gelatin can make the texture too rubbery.
Fruit Selection: Choose fruits that won’t release too much water when set in the jelly, such as berries, mangoes, or kiwi.
Storage Tips:
Store the cheesecake in an airtight container in the refrigerator for up to 3 days.
Avoid freezing the cheesecake, as this can alter the texture of the fruit and gelatin.
Nutritional Information (per serving, based on 10 servings):
Calories: 350 kcal
Carbohydrates: 45g
Protein: 6g
Fat: 20g
Saturated Fat: 12g
Sugar: 30g
Fiber: 2g
FAQs:
Can I use a different type of biscuit for the base?
Yes, you can substitute graham crackers, digestive biscuits, or even chocolate biscuits for a richer flavor.
What can I use instead of gelatin?
If you want a vegetarian option, you can use agar-agar in place of gelatin, but be sure to follow the packaging instructions, as agar-agar sets differently.
Can I use whipped topping instead of whipping cream?
Whipping cream gives a richer, creamier texture, but you can use store-bought whipped topping for convenience. However, the flavor might differ slightly.
What other fruits can I use for the topping?
You can use any fruits that are in season or your favorites, such as strawberries, blueberries, peaches, or even tropical fruits like mango and passion fruit.
Conclusion:
This No-Bake Fruit Jelly Cheesecake is a delightful dessert that balances creamy, fruity, and crunchy textures perfectly. The smooth and rich cream cheese filling pairs beautifully with the fresh fruit and light jelly topping, making it both indulgent and refreshing. It’s easy to customize by switching up the fruits or even the type of nuts used for garnish. Whether you’re celebrating a special occasion or just looking to impress family and friends, this no-bake cheesecake is sure to satisfy. The best part? It’s a simple, no-bake recipe that saves you time while delivering maximum flavor. Enjoy!
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