Quick ‘n’ Easy Fruit Cheesecake (No-Cook)

May 31, 2023May 31, 20230 5
Quick and easy fruit cheesecake recipe
in Dessert

Prep

20 min

Cook

0 min

Ready In

3 hours 20 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 packet digestive biscuits ( plain biscuits )
1 teaspoon fresh lemon rind
1 tablespoon lemon juice
75 g melted butter
2 teaspoons gelatin
2 tablespoons water
1 container cream cheese
1 container sour cream
1/2 cup sugar
2 tablespoons lemon juice
1 teaspoon fresh lemon rind
1 teaspoon vanilla essence
1 can canned fruit , in syrup ( eg pineapple rings , strawberries )
1 teaspoon gelatin
2 tablespoons sugar
1/2 cup water
3/4 teaspoon fruit essence ( of chosen fruit , e.g . pineapple , strawberry , etc . )

Nutrision Information

Servings Per Recipe
8
Calories
584
Sugar
50g
Fat
39g
This no-cook fruit cheesecake is perfect for those who want a tasty dessert without having to turn on the oven. The crushed biscuit base provides a crunch, while the creamy cheesecake filling is smooth and velvety. The canned fruit topping adds a burst of flavor and a touch of sweetness that pairs well with the tangy cheesecake. This dessert is perfect for entertaining or simply satisfying a sweet tooth craving after a long day.

Instructions

1.Crush the digestive biscuits in a plastic bag with a rolling pin, or use a food processor.
2.In a bowl, mix together the crushed biscuits, lemon rind, lemon juice, and melted butter.
3.Transfer the mixture to a greased springform pan, and using a spoon or your fingers, press it down into the base of the pan evenly.
4.In a separate bowl, mix together cream cheese, sour cream, sugar, lemon juice, lemon rind, and vanilla essence until smooth.
5.Pour this mixture over the biscuit base in the pan and smooth the top.
6.Drain the canned fruit and arrange it on top of the cheesecake mixture in a pattern.
7.In a small bowl, mix together gelatin, sugar, and water. Microwave for 20 seconds, or until the sugar has dissolved. Stir in the fruit essence.
8.Pour this mixture over the fruit on the cheesecake as evenly as possible.
9.Chill the cheesecake in the fridge for at least 3 hours before serving.

PROS

This no-cook fruit cheesecake is quick and easy to make.
It is perfect for a last-minute dessert when you have guests coming over.

The canned fruit topping adds a burst of flavor and is easy to arrange for a pretty presentation.

CONS

This recipe uses canned fruit, which can often be high in sugar and preservatives.
Fresh fruit would be a healthier alternative if you have access to it.

The gelatin topping can be a bit tricky to get evenly on top of the fruit, but its slight imperfections add to its homemade charm.

HEALTH & BENEFITS

This fruit cheesecake is not particularly healthy, but it can be enjoyed as an occasional treat in moderation.
The fresh lemon and gelatin in this recipe may aid in digestion and could potentially support healthy skin, hair, and nail growth.

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