No-Bake Fruit Jelly Cheesecake

Table of Contents

- 250g (1 1/2 cup) whole hazelnuts (1/2 cup/50 grams, crushed)
- Assorted fresh fruits, sliced and cubed (berries, kiwi, mango, etc.)

- Crush the biscuits into fine crumbs using a food processor, or place them in a ziplock bag and crush them with a rolling pin.
- In a bowl, mix the crushed biscuits with the melted butter until fully combined.

Press the mixture into the bottom of an 18cm ring mold to form the base, making sure it’s firm and even.
Refrigerate the base for 2 minutes to allow it to set.

- In a small bowl, add 8g of gelatin to 40ml of water. Let it sit for about 15 minutes to bloom.

- In a mixing bowl, use a spatula to soften the 300g of cream cheese until smooth.
- Add 75g of sugar and mix until the sugar dissolves into the cream cheese.

- Next, add 100g of unsweetened yogurt and mix until the ingredients are well combined.
- Take the bloomed gelatin and place it in a bowl of hot water, stirring until it’s completely dissolved.
- Add the melted gelatin into the cream cheese mixture and mix thoroughly.

In a separate bowl, whip 200g of whipping cream until soft peaks form.
Gently fold the whipped cream into the cream cheese mixture, ensuring the mixture stays light and airy.

- Pour half of the cheesecake filling over the prepared base, spreading it evenly to a thickness of about 2-3 cm.

- Create a makeshift barrier by wrapping another ring mold in plastic wrap and placing it on top of the first layer.
- Pipe or spoon the remaining cheesecake filling into the mold, making sure the top is smooth.
- Refrigerate the cheesecake for at least 4 hours to allow it to set completely.

- In a bowl, bloom 10g of gelatin by adding it to 50ml of water and letting it sit for 10-15 minutes.
- Mix 200g of hot water with the bloomed gelatin, stirring until the gelatin dissolves.
- Add 40g of sugar and 10g of lemon juice to the gelatin mixture, stirring until everything is fully dissolved.

- Once the cheesecake has set, remove the inner ring mold to create a well in the center for the fruit jelly.
- Arrange assorted fresh fruits on top of the cheesecake, filling the well.

Pour the cooled fruit jelly mixture over the fruits, ensuring the fruits are evenly coated.
Return the cheesecake to the refrigerator and chill for 1-2 hours until the jelly is fully set.

- To release the cheesecake from the mold, wrap a warm towel around the outside of the mold or use a hairdryer to warm the sides for about 30-60 seconds.

- Carefully lift the mold away, leaving behind a clean edge.
- Garnish with Ferrero Rocher chocolates and crushed hazelnuts if desired.
- Slice, serve, and enjoy your beautiful no-bake fruit jelly cheesecake!

- For the Base: If you don’t have a ring mold, you can use a springform pan for easy removal.
- Whipping the Cream: Make sure the whipping cream is cold before you start whipping. This helps achieve a better texture.
- Gelatin Consistency: Always dissolve gelatin fully to prevent lumps in the filling or jelly. If you want a firmer cheesecake, increase the gelatin slightly, but be careful not to overdo it, as too much gelatin can make the texture too rubbery.

Fruit Selection: Choose fruits that won’t release too much water when set in the jelly, such as berries, mangoes, or kiwi.

- Store the cheesecake in an airtight container in the refrigerator for up to 3 days.
- Avoid freezing the cheesecake, as this can alter the texture of the fruit and gelatin.