Learn how to make this colorful mixed fruit no-bake cheesecake. It is a truly impressive and easy cheesecake you’ll love to serve your friends and family.
Mixed Fruit Cheesecake (No-Bake)
Mixed dry fruits look so beautiful on top of the rich creamy no-bake cheesecake. It is loaded with delicious dried mixed fruits. These make a perfect dessert.
One of the great things about this dried mixed fruit no-bake cheesecake is how customizable it is. There are endless possible combinations of dry fruits. Just feel free to make your own original dried mixed fruit no-bake cheesecake.
About Mixed Fruit Cheesecake Recipe
This colorful dried mixed fruit no-bake cheesecake is made of an oats cookie base. It is topped with cream cheese filling mixed with dried fruits. It is then finished with beautifully arranged dried mixed fruits.
For the cheesecake filling, you beat the cream cheese with other ingredients. This includes strained yogurt sugar, and whipped cream. The whipped cream makes the no-bake cheesecake airy and fluffy so the no-bake cheesecake has a mousse-like taste and texture.
Tips on Making Mixed Fruit Cheesecake
All your ingredients must be full-fat
All your ingredients must be full-fat to make a firm cheesecake.
Room Temperature Ingredients
Have the ingredients (except heavy cream) at room temperature. If the cream cheese is cold, it will be difficult to beat. Only at room temperature will the cream cheese become smooth and creamy. Bring the cream cheese and yogurt to room temperature before beginning.
Refrigerate the cheesecake until fully set
For a solid no-bake cheesecake with beautifully neat slices, refrigerate it for about 8 hours until fully set. Preferably overnight.
Do not freeze the no-bake cheesecake to set it
Do not freeze the no-bake cheesecake to set it, make sure to use the refrigerator. Just you need to wait until it is fully set in the refrigerator.
storing Suggestions
This cheesecake is at its best made one day ahead. It will keep in the fridge for about 2 days. Make sure to keep the cake refrigerated. It will start to melt if you leave the cake at room temperature for too long.
You can freeze the cheesecake after it sets in the refrigerator for about 3 months. Wrap the cake in one layer of plastic wrap, then with aluminum foil. Thaw in the refrigerator, then slice and serve.
ingredients
For the cream cheese filling
- Cream Cheese: Make sure you use full-fat cream cheese, not cream cheese spread.
- Yogurt: I like to add some strained yogurt to my cheesecake filling as it adds a nice tangy flavor. You can also use Greek yogurt or sour cream. You can also substitute strained yogurt with more cream cheese.
- Heavy cream or whipping cream: Use any full-fat chilled heavy cream or heavy whipping cream.
- Sugar: Feel free to add sugar to your personal preference.
- Lemon Juice: Lemon juice sharpens the flavor of cheesecake filling. Lime juice is the best substitute for lemon juice due to its similar flavor and acidity level.
- Gelatin: I used powdered gelatin as it is easy to use. If you use another kind of gelatin follow the instructions on the back of the packet.
- Milk: I used milk to dissolve gelatin but you can use water instead of milk.
About Dried Mixed Fruits
Dried Fruits: You can use a variety of dried fruits like berries, cherries, apples, figs, and apricots. You can also use orange peel, pineapple, sultanas, raisins, and currants. Many more can be used as you like. Well, a convenient and economical way is using store-bought mixed dry fruits.
Honey: I like to add a tablespoon of honey to mixed fruits. It gives them a shiny glaze.
About the pan
Use a removable bottom pan (loose bottom pan) for easy removal later. I used a 22 x 9 x 6 cm deep rectangular cake pan with a removable bottom. You can also make this cake in an 18 cm round pan. If using a bottomless cake ring, do not forget to put the cake board at the bottom.
Make sure to grease the pan with butter. Alternatively, use parchment paper around the edge of the pan. It will help you release the cake from the base.
About the Cookie Crust
You just need 2 ingredients to make the cookie crust. These ingredients are cookie crumbs and melted butter. You can also add a little bit of sugar for sweetness.
Graham crackers are most commonly used but feel free to use any type of cookie crumbs you like the most. You can also blend in some nuts as well if you like a rich crust.
You can make cheesecake crust even with bread crumbs. Just combine pulsed bread crumbs with melted butter and sugar.
Make sure to chill the crust for at least 30 minutes before filling it.
MORE CHEESECAKE RECIPES to Try
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…
Mixed Fruit No-Bake Cheesecake
(Step-by-Step Recipe)
Prep Time: 30 mins
Resting Time: 8 hours
Total Time: about 8 hrs 30 mins
Servings: 6 slices
Equipment
22 x 9 x 6 cm deep rectangular cake pan with a removable bottom pan
A hand mixer
Ingredients
For the Filling and Topping
300 g dried fruits of your choice
1 tablespoon honey
1 tablespoon brandy
For Bottom Crust
150 g cookies of your choice
50 g butter, melted
For the Cream Cheese Layer
200 ml heavy cream, chilled
80 g white sugar, divided
5 g gelatin powder
50 ml milk
200 g cream cheese, softened
100 g strained yogurt, at room temperature
1 tablespoon lemon juice
Instruction
Chop the dried fruits into small pieces as needed except for raisins.
Combine the dried fruits in a bowl.
Add honey and brandy and mix well. Keep aside. I used a mix of honey and brandy to give dried fruits a shiny glaze.
Grease the base and sides of the pan with butter.
Pulse the cookies in a food processor until it resembles crumbs. Add melted butter and pulse to combine. Or put the cookies in a zip lock bag. Crush them with a rolling pin. Mix the crumbs with butter.
Pour the crumbs into the prepared cake pan. Press over the base of the pan firmly and evenly using the back of a spoon. Place in the fridge to chill and set while preparing the filling.
Whip the heavy cream with sugar (40 g) until foamy and soft peaks form. And, set aside.
Bring cream cheese to room temperature and then place the cream cheese into a mixing bowl. Soften the cream cheese using a rubber spatula.
In a separate large bowl, beat the cream cheese on medium speed using a hand-held mixer. Add the sugar (40g) and continue beating until the mixture is perfectly smooth and creamy.
Then, add the strained yogurt and lemon juice and continue beating until it forms a thick and smooth mixture.
Make sure there are no lumps of cream cheese. If there are lumps, keep beating until smooth.
Place the milk in a small, microwave-safe bowl and sprinkle the gelatin on top.
Give it time to bloom for about 5 minutes.
Then heat gently in the microwave for about 20 seconds and stir until dissolved.
Add the dissolved gelatin and beat for about one minute.
Using a rubber spatula, fold the whipped cream into the cheesecake filling until combined. Combine slowly not to deflate all the air in the whipped cream.
Divide the cream cheese mixture in half. Add half of the dried fruits into half of the cheesecake batter and mix gently.
Take out the prepared pan from the refrigerator. Spread the cream cheese filling with some of the dried fruits over the crust. Smooth it out evenly with the back of a spoon.
Now add the rest of the cream cheese filling and spread evenly. Arrange the remaining dried fruits on top of the cream cheese filling as you like. Cover with plastic wrap and refrigerate for several hours, or overnight until set.
To unmold, put the cake pan on a cup/glass and then gently push down the ring.
Place the cheesecake on a serving board.
Using a sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
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Easy! Mixed Fruit Cheesecake (No-Bake)
Equipment
- 22 x 9 x 6 cm deep rectangular cake pan
- hand mixer
Ingredients
For filling and decoration
- 300 g dried mixed fruits of your choice
- 1 tablespoon honey
- 1 tablespoon brandy
For the crust
- 150 g cookies of your choice
- 50 g butter melted
For cream cheese filling
- 200 ml heavy cream chilled
- 80 g white sugar divided
- 5 g gelatin powder
- 50 ml milk
- 200 g cream cheese softened
- 100 g strained yogurt at room temperature
- 1 tablespoon lemon juice
Instructions
- Chop the dried fruits into small pieces except for raisins.
- Combine the dried fruits in a bowl.
- Add honey and brandy and mix well. Keep aside. I used a mix of honey and brandy to give mixed fruit a shiny glaze.
- Grease the base and sides of the pan with butter.
- Pulse the cookies in a food processor until it resembles crumbs. Add melted butter and pulse to combine. Or put the cookies in a zip lock bag and crush them with a rolling pin and mix crumbs with butter.
- Pour the crumbs into the prepared cake pan. Press over the base of the pan firmly and evenly using a back of a spoon. Place in the fridge to chill and set while preparing the filling.
- Whip the heavy cream with sugar (40 g) until foamy and soft peaks form. And, set aside.
- Bring cream cheese to room temperature and then place the cream cheese into a mixing bowl. Soften the cream cheese using a rubber spatula.
- In a separate large bowl, using a hand mixer beat the cream cheese, and sugar (40g) together on medium speed until smooth and creamy.
- Then, add strained yogurt and lemon juice and continue beating until it forms a thick and smooth mixture.
- Make sure there are no lumps of cream cheese. If there are lumps, keep beating until smooth.
- Place the milk in a small, microwave-safe bowl and sprinkle the gelatin on top.
- Give it time to bloom for about 5 minutes.
- Then heat gently in the microwave for about 15 seconds and stir until dissolved.
- Add the dissolved gelatin into the cream cheese mixture and beat for about 30 seconds.
- Using a rubber spatula, fold the whipped cream into the cheesecake filling until combined. Combine slowly not to deflate all the air in the whipped cream.
- Divide the cream cheese mixture in half. Add half of the mixed fruits into half of the cream cheese filling and mix gently.
- Take out the pan from the refrigerator and spread the cream cheese filling with dried fruits over the crust, smoothing it out evenly with the back of a spoon.
- Now add the rest of the cream cheese filling and spread evenly. Arrange the remaining dried fruits on top of the cream cheese filling as you like. Cover with plastic wrap and refrigerate for several hours, or overnight until set.
- To unmold, put the cake pan on a cup/glass and then gently push down the ring.
- Place the cheesecake on a serving board.
- Using a sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
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