No-bake cheesecake with fruits
No-bake cheesecake is a delicious cake with fruits and jelly that does not require baking. The basis of this cheesecake are fluffy biscuits, slightly soaked in milk, which makes them soft and prevent from crumbling. Next, the cheese cream mixture goes on them, the basis of which is quark cheese combined with vanilla cream cheese, milk and gelatine. I use milk to prepare the cheese mixture because it makes it lighter. Instead of milk, you can use heavy cream, its addition will make the mixture more creamy.
On top, I decorate the cold cheesecake with fruit and jelly. When it comes to the fruits, soft fruits will be the best, such as strawberries, blueberries, bilberries, raspberries, blackberries, apricots or even currants. The choice is wide, especially during the summer season, when you can also boldly combine a whole lot of fruits. After preparation, the cold cheesecake with fruits should be cooled long enough in the refrigerator, so that it can be easily cut during serving. I recommend you the following recipe for no-bake cheesecake with fruits, enjoy.
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Ingredients for no-bake cheesecake with fruits.
- 12 round-shapped sponge cookies
- 100 ml lukewarm milk
Cheese cream:
- 300 ml milk
- 450 g creamy quark cheese
- 360 g vanilla cream cheese
- 15 g powdered gelatine
- 50 g icing sugar
- 600 ml water
- 200 g soft fruits
- 2 packets of powdered raspberry jellies (75 g each)
How to make no-bake cheesecake with fruits.
Soak the biscuits in lukewarm milk, then place them side-by-side in a baking dish or in a cooking dish.
Pour the jelly powder into a bowl, pour boiling water over it and mix. The jelly should dissolve completely. Put the prepared jelly in a cool place to thicken.
The cheese mixture: put gelatine into a bowl, add 100 ml of milk and mix. Set it aside for 15 minutes to make the gelatine bloom. Then, heat the gelatine, but do not boil it, mix it thoroughly and cool it down.
Put the ground quark cheese, vanilla cream cheese, icing sugar and 200 ml of cold milk into a large bowl and use a mixer or a hand whisk to thoroughly combine all the ingredients. Then add the liquid, cold gelatine, but not directly on the mixer, to avoid lumps. Mix or whisk the ingredients together for a few seconds.
Immediately after preparation, pour the cheese mixture onto the biscuits arranged in the baking tin. Cover the tin with aluminium foil and place the cheesecake in the fridge for an hour. Afterwards, remove it from the refrigerator, put the fruits on it and pour the thickening jelly over them. Put the cold cheesecake with fruits in the fridge for at least a few hours, so that the cheese mixture and jelly thickens very well.
Good to know when making no-bake cheesecake with fruits.
I prepared the cheesecake in a rectangular baking tin with a measurement of 24 by 24 centimetres.
I usually cover the baking tin in which I make the cheesecake with cling film. This allows me to easily remove the finished cheesecake from it.
In this recipe, I opted for raspberry jelly, which I combined with fresh raspberries and blackberries. I usually choose the jelly flavour based on the fruits used. Thus, if I use cherries, I choose cherry jelly, strawberry for strawberries and peach for peaches. You can of course combine any jelly with any fruit depending on your preference.
Do you like no-bake cakes? If so, try our recipe for No-bake blueberry cake.
