No-bake fruit cheesecake

No- bake fruit cheesecake

Hello.  Today’s post is about no-bake fruit cheesecake.  When it is getting warm, I like to make some cakes / desserts without using oven.  No-bake fruit cheesecake is one of the most popular no bake desserts.  It is easy to make and tastes wonderful.  Besides it really looks delicious although you just mix it and set it in the fridge.  

Fruit and gelatin

The filling is made with cream cheese, sugar, fruit puree, gelatin and fresh cream.

You can make fruit puree with fresh fruit (eg. strawberry, raspberry, blueberry), canned fruit (eg. apricot, peach, peer), cooked fruit (eg. apple, rhubarb) or frozen fruit.   Not only one sort of fruit, but also you can mix and match any fruits you like.  I often use fresh strawberry, canned apricot as above photos.

Some fruits such as pineapple, kiwi, mango, papaya and fresh ginger contain an enzyme which breaks down the gelatin.  As a result, this prevents the dessert from setting properly.   Therefore you can cook these sort fruits to inactivate the enzyme before using for the dessert.

I have found an interesting article “6 unexpected factors that can ruin your gelatin desserts”. It is useful to know the gelatin feature to avoid any mishaps.  Please click the link below.

Lots of variations for no-bake fruit cheesecake

You can make lots of variations by changing base, topping, cheese sort etc.  It is fun to create a new combination.

Base

Firstly regarding base of no-bake cheesecake, digestive biscuit or graham cracker base is very common.  This base is also easy to make and no-bake.  The crunchy base fits creamy cheesecake very well.  However, I often use thin sponge cake for the base, since my family prefers a soft bottom for mousse cake or creamy cheesecake.  Baking sponge cake takes some time.  Hence I freeze some slices of the sponge cake when I bake sponge cake.  Sometimes I put extra sponge cake in the middle of the cheese cake as the photo next.

Topping

Secondly it is about topping.  Although just biscuit base and cheese filling are delicious, your cheesecake will be upgraded if you add some toppings / top layer.  When using canned fruit, there is some syrup left.  Then you can make the top layer with this leftover syrup, gelatin and some fruits on top of cheesecake.  It looks attractive and it is a nice combination of creamy cheese and light transparent jelly.   If you have extra fruit, you can make top layer with fruit pure and gelatin.   Just whipped cream and/ or some fruit topping are very fine.

Cheese

Thirdly you can replace or mix cream cheese with mascarpone cheese / ricotta cheese.  This gives another flavor, texture and taste.  And If you like the texture of mousse, you can whip fresh cream and gently fold this into the cheese filling.  

In a glass

Lastly you can create no-bake cheese cake in a glass with or without base.  If pouring the cheese filling in a glass or small glass bowl and garnish with some fruits, this will be one of the easiest desserts. In a glass you can see the layers and it looks very pretty.

Print Recipe

No-bake fruit cheesecake

Easy to make and tastes wonderful

Prep Time30 minutes mins

Cook Time0 minutes mins

Setting time in the fridege6 hours hrs

Total Time6 hours hrs 30 minutes mins

Course: Dessert

Cuisine: American

Keyword: cheesecake, no bake

Servings: 6

Author: okawarishitene staff

Equipment

• Food processor or blender
• 18 cm spring form round cake tin

Ingredients

• 100 gram Digestive biscuit for base
• 40 gram Butter (melted) for base
• +/- 500 gram Fruit (clean and cut into pieces)
• 200 gram Cream cheese (room temperature – remove from fridge 30 minutes before using)
• 100 gram Sugar
• 100 ml Fresh cream
• 12-13 gram Gelatin (sheet or powder) Follow the instructions on the package.
• 50 ml Warm water (for dissolving the gelatin)

Instructions

• Preparation : If you use sheet gelatin, soak sheets of gelatin in a bowl cold water for 5 to 10 minutes.  If you use powder gelatin, sprinkle the granules of gelatin over the cold water surface (amount about 50 ml) and let it stand for 5 to 10 minutes. Line cake tin with parchment paper.
• To make a base : blitz digestive biscuits in a food processor, or bash them up in a plastic bag with rolling pin as fine as you can. 
  
• Add melted butter to food processor and pulse to mix, or add melted butter to the plastic bag and mix well. The base looks like wet sand.
  
• Transfer the biscuits and butter mixture to the cakepan and press down firmly by using the back of a spoon.  Place the cake tin in the fridge whilst you make the filling.
  
• To make cheesecake filling : put fruit in a food processor or blender and make puree. Add sugar, cream cheese and fresh cream to fruit puree and mix until all is combined.
  
• Once gelatin is soft, lift the sheet from the cold water.  Wring gently to remove excess water. then add to warm water.  Stir until dissolved.  Pour dissolved gelatin into fruit puree and cheese mixture and mix well.  
  
• If you like smooth filling, pass the cheese filling through a sieve to remove seeds or pieces of fruits. 
  
• Pour the cheesecake mixture on top of the base. Cover with cling film and refrigerate for at least 5-6 hours or preferably overnight.  Decorate to your liking.
  

Notes

Top layer :   if you use canned fruit, you can make top layer with leftover syrup.

250 – 300 ml syrup will be enough to make top layer.  The amount of gelatin should be around 4-5g. But follow the instruction on the package.  As above described in the recipe, soak gelatin in cold water and dissolve with warm water (about 20-30 ml) and mix well with syrup.  If the syrup mixture is slightly warm, let it cool to room temperature. Pour the syrup mixture on the cold cheesecake and refrigerate until the syrup jelly is set.

If you like the dessert with cheese, you might like ricotta cheese dessert. Please click the link below.

Thanks for reading and hope you will create your own no-bake cheesecake. Bon Appetit!