WOW Factor Dessert! You’ve probably tried a no-bake cheesecake before but have you ever made a no-bake fruit cheesecake dome? Impress your guests with this colorful fruit cheesecake dome, a show-stopping no-bake cheesecake that’s perfect for any special occasion!! It’s such a beautiful, unique, and truly delicious dessert to make! Needless to say, there will be none left.
No-Bake Fruit Cheesecake Dome
Almost Looks Too Good to Eat!
When you really want to impress your guests, try this amazing No-Bake Fruit Cheesecake Dome. This no-bake fruit cheesecake is made with soft sponge cake, cream cheese filling, and loads of fresh-cut fruits. The fruit, filling, and cake are arranged in a large bowl and then left to set in the fridge.
I arranged kiwi, orange, and strawberry on the outside of the dome cake and then fill it with kiwi, strawberry, and bananas. And the delicious cream cheese filling is made with cream cheese, yogurt, and fluffy whipped cream.
4-ingredient Sponge Cake with Oil
Here is an easy beginner-friendly step-by-step recipe for making a light 4-ingredient oil sponge cake. It’s a super easy recipe and uses basic pantry ingredients. You just need 4 ingredients, eggs, flour, sugar, and oil. In this recipe, I used oil instead of butter.
4-Ingredient Oil Sponge Cake (Step-by-Step)
Steps to Make Fruit Cheesecake Dome
Before starting this recipe, make sure you have organized all the necessary ingredients
STEP 1; Make the sponge cake (Make-ahead)
Prepare the sponge cake first; so you can bake the cake one day or several days in advance. In that case, make sure to wrap it airtight in plastic wrap and refrigerate. OR if you really don’t have time for making sponge cake from scratch, just use a store-bought sponge cake.
To make this dome cake, I used my 4-ingredient oil sponge cake recipe. As we need 2 slices of sponge cake for making this dome cake, make sure to slice the sponge cake horizontally into three layers of equal thickness before you start making this dome cake.
STEP 2; Make the sugar syrup (Make-ahead)
I like to brush the sponge cake slices with sugar syrup for added moisture. So, I just used a very simple sugar syrup, just dissolving sugar in hot water.
However, if you like flavored sugar syrups, just feel free to use your choice of flavored sugar syrups! After you make your sugar syrup, allow it to cool, and then place it in an airtight container and store it in the refrigerator.
STEP 3; Prepare a bowl for assembling the cake
Next, prepare a bowl (stainless steel or glass) for assembling the cake. For making this dome cake, I used a glass bowl approximately 18 cm to 20 cm in diameter.
Line the inside of the glass bowl with enough layers of plastic wrap so that the inside is completely covered.
And make sure to let the plastic edges overhang the outside of the bowl as it will help the dome cake to come out of the bowl easier when you remove the cake from the bowl.
STEP 4; Brush the cake with sugar syrup
Use a pastry brush to soak 2 slices of sponge cake generously with the sugar syrup.
STEP 5; Prepare the fruits
Peel and cut the kiwi and oranges into slices. Rinse strawberries and slice off tops and tips. Slice each strawberry into 3 to 4 thin circles.
STEP 6; Make the filling
Next, prepare the filling. For the filling, I used cream cheese, strained yogurt, and whipped cream. You can prepare strained yogurt in advance.
STEP 7; Assembling the Cake
To assemble this domed cake, the fruit, fillings, and cake are arranged in the glass bowl and left to set. You can arrange the fruit on the outside of the dome cake in any way you like, doing your best to fill gaps but it doesn’t need to be perfect. I used kiwis, oranges, and strawberries, but just feel free to experiment with fruits you like.
Arrange fruit slices in a single layer on the inside of the bowl, alternating kiwis, oranges, and strawberries, starting in the bottom center and working out to the top edges. And then make sure to let the finished cake set in the refrigerator for a minimum of 4 hours.
However, I don’t recommend making this cake the day before and then letting it sit overnight. As we know, we use fresh-cut fruits and probably it may cause the fruits to change color and taste if we keep the cake in the refrigerator too long, but it’s up to you to decide.
More Cheesecake Recipes
I am a big fan of cheesecake and I have tried pretty much many cheesecake recipes. I have shared several cheesecake recipes on this blog and many more to come…
Fruit Cheesecake Dome Recipe
No-Bake Fruit Cheesecake Dome
Ingredients
- 30 g granulated sugar
- 50 ml hot water
- strawberries sliced, as needed
- kiwis peeled & sliced, as needed
- oranges peeled & sliced, as needed
- 200 ml heavy cream
- 2 tablespoons sugar
- 10 g gelatine
- 50 ml water
- 200 g cream cheese softened
- 2 tablespoons sugar
- 100 g strained yogurt
- 1 tablespoon vinegar or lemon juice
- 2 slices of sponge cake homemade or store-bought
- fresh-cut fruits for filling as needed
Instructions
- For making sugar syrup, dissolve sugar in hot water in a small bowl until all sugar has dissolved. Let cool.
- Line the inside of the glass bowl with enough layers of plastic wrap that the inside is completely covered letting the plastic edges overhang outside of the bowl, and set aside.
- Arrange the fruit slices in the bowl, alternating kiwis, oranges, and strawberries and put the bowl in the fridge.
- Pour the chilled heavy cream into a bowl and add the sugar then whisk on high speed until medium to stiff peaks forms.
- In a small bowl, soak the gelatine in water for about 5 minutes to soften the gelatine.
- In a separate bowl, cream together the softened cream cheese and sugar for a few minutes until smooth.
- Add the strained yogurt and mix again for a few minutes until smooth.
- Add vinegar and mix again.
- Add softened gelatine and mix well.
- Add the whipped cream to the cream cheese mixture and gently combine with a spatula.
- Soak the 2 slices of sponge cake with sugar syrup.
- Next, spread a generous amount of the cream cheese filling over the fruit, sealing the fruit in place.
- Now, place one slice of the sponge cake covering the fruits.
- Spoon some filling onto the cake layer and then top with a handful of cut fresh fruits, then cover fully with the filling.
- Finish the top with the second slice of the sponge cake.
- Bring the extra plastic wrap up and over the cake, sealing the cake in the bowl. Add extra plastic if needed.
- Refrigerate the cake until firm, about 4 hours.
- When ready to serve, remove the cake from the bowl.
- Slice and serve.
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