Easy! Mixed Fruit Cheesecake (No-Bake)
Mixed dry fruits looks so beautiful on top of the rich creamy no-bake cheesecake. It’s a perfect dessert you’ll love to serve your friends and family.
Servings: 6
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.