The No-Bake Fruit Jelly Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the refreshing burst of fresh fruits and the light, gelatinous texture of fruit jelly. This dessert is perfect for any occasion, whether it’s a summer gathering, a festive celebration, or just a special treat for yourself and loved ones.

The base of this cheesecake is made from crushed biscuits mixed with melted butter, creating a firm and flavorful foundation. The cheesecake filling is a harmonious blend of cream cheese, sugar, and yogurt, which is lightened with whipped cream to create a smooth and airy texture. The use of gelatin helps to set the filling, ensuring that it holds its shape while remaining delectably creamy.

Full Recipe:

Ingredients:

For the Base:

• 150g biscuits
• 60g melted butter

For the Cheesecake Filling:

• 300g cream cheese (at room temperature)
• 75g sugar (adjust to taste)
• 100g unsweetened yogurt
• 8g gelatin
• 40ml water
• 200g whipping cream (soft peaks)
• 1 tsp pure vanilla extract

For the Fruit Jelly:

• 10g gelatin
• 50ml water
• 200g hot water
• 40g sugar
• 10g lemon juice

For the Topping:

• 250g (1 1/2 cup) whole hazelnuts (1/2 cup/50 grams, crushed)
• Assorted fresh fruits, sliced and cubed
• 15-20 Ferrero Rocher chocolates (optional)

Method:

Prepare the Base:

1. Crush the biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and smashing them with a rolling pin.
2. Mix the crumbs with melted butter until well combined.
3. Press the mixture firmly into the base of an 18cm ring mold to create a stable foundation. Refrigerate for 2 minutes.

Prepare the Gelatin:

1. Add 8g of gelatin to 40ml of water and let it sit for about 15 minutes.
2. If you prefer a firmer cheesecake, you can add more gelatin.

Make the Cheesecake Filling:

1. In a bowl, break down the cream cheese with a spatula until smooth.
2. Add the sugar and mix until dissolved.
3. Add the yogurt and continue mixing until well combined.
4. Place the gelatin mixture in a bowl of hot water until completely melted, then add it to the cream cheese mixture. Mix well.
5. In a separate bowl, whip the cream to soft peaks. Fold the whipped cream into the cream cheese mixture gently to avoid overmixing.

Assemble the Cheesecake:

1. Pour half of the cheesecake batter into the prepared base, spreading it evenly to a thickness of about 2-3cm.
2. Create a makeshift barrier using another ring mold wrapped in plastic wrap and place it on top of the first cheesecake layer.
3. Pipe the remaining cheesecake batter into the mold, spread evenly, and refrigerate for 4 hours.

Prepare the Fruit Jelly:

1. Add 10g of gelatin to 50ml of water and let it sit.
2. In a bowl, mix 200g hot water with the gelatin until dissolved.
3. Add sugar and lemon juice, stirring until fully dissolved. Let the mixture cool.

Decorate the Cheesecake:

1. Once the cheesecake is set, remove the inner ring mold, creating a well for the fruit jelly.
2. Arrange the sliced fruits on top of the cheesecake.
3. Pour the cooled jelly mixture over the fruits, filling the well. Refrigerate for 1-2 hours until set.

Finish and Serve:

1. To remove the cheesecake from the mold, warm the outside of the mold with a warm towel or hair dryer for 30-60 seconds.
2. Carefully lift the mold away, revealing a clean edge.
3. Decorate with Ferrero Rocher chocolates and additional crushed hazelnuts if desired.
4. Enjoy your delicious and refreshing no-bake fruit jelly cheesecake!

Tips for Making the Best No-Bake Fruit Jelly Cheesecake

1. Use Room Temperature Ingredients: Ensure the cream cheese is at room temperature for a smoother filling.
2. Chill the Base Properly: Make sure the biscuit base is well chilled before adding the cheesecake filling to ensure a firm foundation.
3. Avoid Overmixing: Fold the whipped cream gently into the cream cheese mixture to maintain a light and airy texture.
4. Let the Jelly Cool: Allow the fruit jelly mixture to cool before pouring it over the fruits to prevent it from melting the cheesecake filling.
5. Refrigerate Adequately: Give the cheesecake plenty of time to set in the fridge for the best texture and flavor.

Storage Tips

• Refrigeration: Store the cheesecake in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze the cheesecake without the fruit jelly topping for up to 1 month. Thaw in the refrigerator before serving and add the jelly topping once thawed.

Nutritional Information (per serving)

• Calories: 350 kcal
• Carbohydrates: 30g
• Protein: 5g
• Fat: 22g
• Fiber: 1g
• Sugar: 20g
• Sodium: 150mg

Possible Questions About This Recipe

1. Can I use other types of biscuits for the base?
   • Yes, you can use graham crackers, digestive biscuits, or any other type of biscuits you prefer.
2. Can I substitute the gelatin with agar-agar?
   • Yes, agar-agar can be used as a vegetarian alternative to gelatin, but follow the package instructions for substitution ratios.
3. Can I add different fruits to the jelly topping?
   • Absolutely, feel free to use your favorite fruits or seasonal fruits for the topping.
4. Can I make this cheesecake gluten-free?
   • Yes, use gluten-free biscuits for the base to make the cheesecake gluten-free.
5. How do I prevent cracks in the cheesecake filling?
   • Ensure the cream cheese is at room temperature and avoid overmixing to prevent cracks.

Conclusion

This no-bake fruit jelly cheesecake is a perfect dessert for any occasion, combining the creamy richness of cheesecake with the refreshing taste of fresh fruits and jelly. It’s easy to make and requires no baking, making it an ideal choice for warm days or when you want a hassle-free dessert. Enjoy this delightful treat with family and friends, and savor the blend of flavors and textures that make it truly special.