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Fruit Flower Jelly Cheesecake

Mixedfresh fruit slices look so beautiful, just like flowers, on top of the richcreamy no-bake cheesecake, a truly impressive yet easy-to-make cheesecake!
Prep Time30 minutes
Chilling Time8 hours
Course: Cake, Cheesecake, Dessert
Cuisine: Japanese
Keyword: Fruit Flower Jelly Cheesecake, Fruit Jelly Cheesecake, No-Bake Cheesecake Recipe, No-Bake Fruit Jelly Cheesecake
Servings: 6 to 8 slices
Author: kanthi

Equipment

  • 18 cm springform pan or removable bottom pan

Ingredients

For the Bottom Crust

  • 150 g cookies
  • 50 g butter melted

For the Cheesecake Layer

  • 200 ml whipping cream chilled
  • 80 g white granulated sugar divided
  • 200 g cream cheese softened
  • 100 g strained yogurt or Greek yogurt
  • 1 tablespoon lemon juice
  • 5 g gelatin powder
  • 50 ml water

For the Lemon Jelly Layer

  • 200 ml water
  • 1 tablespoon lemon juice
  • 50 g sugar
  • 5 g gelatin powder
  • 50 ml water

Fruits For Topping

  • 1 orange peeled
  • 1 kiwi peeled
  • 4 small strawberries
  • 6 green and red grapes

Instructions

MAKE THE CRUST

  • Pulse the cookies in a food processor until it resembles crumbs. Add melted butter and pulse to combine. Or put the biscuits 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 or a glass. Place in the fridge to chill and set while preparing the filling.

MAKE THE CHEESECAKE LAYER

  • Make sure the whipped cream and the bowl are thoroughly chilled, so it will easily whip to soft peaks.
  • Whip the whipping cream with sugar (40 g) until foamy and soft peaks form.
  • Place the cream cheese, yogurt, lemon juice, and sugar (40 g) in a large bowl and beat until smooth and creamy. Make sure there are no lumps.
  • Place the cold milk in a small, microwave-safe bowl and sprinkle the gelatin on top. Give it time to bloom for about 5 minutes.
  • Heat gently in the microwave for about 15 seconds and stir until dissolved and clear.
  • Add the dissolved gelatin to the cheese mixture and beat for about 20 seconds.
  • Fold in the whipped cream until well combined.
  • Take out the prepared crust from the fridge and pour the cheese mixture on top of it. Refrigerate for about 4 hours or until the top is set. You can also let it set overnight.

MAKE THE LEMON JELLY

  • Place the water 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 and clear.
  • Heat water gently in the microwave for about 30 seconds. Add lemon juice and sugar. Mix well until sugar is dissolved. Next, add the gelatin and mix well until well combined.

MAKE THE FRUIT LAYER WITH LEMON JELLY

  • Wash peel and slice the kiwi fruit and orange. Wash and slice the grapes and strawberries.
  • Arrange the fruit slices on top of the cheesecake as you like.
  • First, pour some lemon jelly over the fruit layer just enough to cover the fruit slices. Refrigerate until the jelly layer is set. Do not add too much jelly in this step or otherwise fruit slices will float.
  • After the first jelly layer is set, add the rest of the lemon jelly on top of the first jelly layer. Refrigerate for about 2 hours or until the top is completely set.

UNMOLD THE CHEESECAKE

  • To unmold, put the cake pan on a cup/glass and then gently push down the ring. Place the cheesecake on a serving plate.
  • Serve & Enjoy!