A Beautiful Fruit Flower Jelly Cheesecake

A Beautiful No-Bake Fruit Flower Jelly Cheesecake! Mixed fresh fruit slices look so beautiful just like colorful flowers on top of the rich creamy no-bake cheesecake. This is a truly impressive yet easy-to-make cheesecake you’ll love to serve your friends and family.

Learn to make a Beautiful
Fruit Flower Jelly Cheesecake

This colorful fruit flower no-bake cheesecake is made of a cookie base. It is topped with a cheesecake mixture. It is then finished with beautifully arranged fresh fruit slices and a clear lemon jelly layer.

You will fall in love with this recipe. It’s simple to make. It comes together in a few simple steps. It’s a perfect cake to celebrate something special. Make it for small gatherings or gift it to friends on their special days!

Here you’ll find an easy-to-follow recipe with a step-by-step guide, helpful info, and top tips. I hope you will try the recipe and enjoy ‘Fruit Flower Jelly Cheesecake’ as much as I do!!

It is a cake that is customizable to your liking. Feel free to make your own version of fruit jelly cheesecake with a combination of fruits of your choice.

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About the Recipe; How to Make it

This no-bake cheesecake is made of a cookie base topped with a cheesecake mixture. It is then finished with beautifully arranged fresh fruit slices and a clear lemon jelly layer.

Here are the 4 layers…..

1. Cookie Crust Base: I usually use whatever cookies I have on hand. So, just feel free to use cookies of your choice as you like.
2. No-bake Cheesecake Layer: I used a light, fluffy, not-too-sweet cheesecake filling. It is made with cream cheese, strained yogurt, sugar, and whipped cream. Gelatin helps to hold all the ingredients together.
3. Fresh Fruit Layer: I used a combination of grapes, kiwis, oranges, and strawberries
4. Clear Lemon Jelly Layer: I used lemon juice, water, and sugar to make the clear jelly layer.

THE PAN

Use a removable bottom pan (loose bottom pan) for easy removal later. I used an 18 cm removable bottom pan. If using a bottomless cake ring, do not forget to put the cake board at the bottom.

In this recipe, I did not use parchment paper. But, using parchment paper around the edge of your cake pan will help you to remove the cheesecake easily.

Ingredients

For Cookie crust

• Cookies: Graham crackers or digestive biscuits are most commonly used but feel free to use any type of cookies you like the most
• Melted Butter: Use unsalted butter
• Sugar: Add sugar for extra sweetness, if desired

For Cheesecake Layer

• Cream Cheese: Use any full-fat cream cheese
• Yogurt: I used strained yogurt. You can also use Greek yogurt or sour cream
• Whipping cream: Use any full-fat whipping cream
• Sugar: Adjust the amount of sugar to your personal preference
• Gelatin Powder: You can substitute gelatin sheets for powder
• Milk: I used milk to dissolve gelatin but you can use water instead of milk

For Fruit Layer

• Grapes
• Kiwi
• Orange
• Strawberry

For Clear Lemon Jelly Layer

• Lemon Juice: You can also use lime juice or apple cider vinegar
• Sugar: Adjust the sweetness to your taste.
• Gelatin Powder: You can substitute gelatin sheets for powder
• Water: As needed

Tips to Make The Best
Mixed Fruit Jelly Cheesecake

• All your ingredients must be full-fat to make a firm cheesecake.
• Bring the cream cheese and yogurt to room temperature before beginning. If the cream cheese is cold, it will be difficult to beat. You need the cream cheese to be smooth and creamy.
• Make sure to chill the cookie crust for at least 30 minutes before filling it.
• For a solid no-bake cheesecake with beautifully neat slices, refrigerate it for more than 6 hours. It should be fully set, so preferably overnight.
• Do not freeze the no-bake cheesecake to set it, make sure to use the refrigerator.

storing Suggestions

This cheesecake is at its best the day it is made or you can also make it one day ahead. It will keep in the fridge for about 2 days. Make sure to keep the cake refrigerated. It will start to melt if you leave the cake at room temperature for too long.

MORE CHEESECAKE RECIPES

I am a big fan of cheesecake and I have tried pretty much many cheesecake recipes. I have shared several cheesecake recipes on this blog and many more to come…

Fruit Flower Jelly Cheesecake
(Step-by-Step Recipe)

Prep Time: 30 minutes
Chilling Time: 8 hours
Servings: 6 to 8

Equipment

18 cm removable bottom pan

INGREDIENTS

For the Bottom Crust
150 g cookies
50 g butter, melted

For the Cheesecake Layer
200 ml whipping cream, chilled
80 g white granulated sugar, divided
200 g cream cheese, softened
100 g strained yogurt or Greek yogurt
1 tablespoon lemon juice
5 g gelatin powder
50 ml water

For the Lemon Jelly Layer
200 ml water
1 tablespoon lemon juice
50 g sugar
5 g gelatin powder
50 ml water

Fruits For Topping
1 orange, peeled
1 kiwi, peeled
4 strawberries
6 green and red grapes

Instruction

Prepare the Crust

Pulse the cookies in a food processor until it resembles crumbs. Add melted butter and pulse to combine. Or put the biscuits in a zip-lock bag. Crush them with a rolling pin. Mix the crumbs with butter.

Pour the crumbs into the prepared cake pan. Press over the base of the pan firmly and evenly using the back of a spoon or a glass. Place in the fridge to chill and set while preparing the filling.

PREPARE THE CHEESECAKE LAYER

Make sure the whipped cream and the bowl are thoroughly chilled, so it will easily whip to soft peaks.

Whip the whipping cream with sugar (40 g) until foamy and soft peaks form.

Place the cream cheese, yogurt, lemon juice, and sugar (40 g) in a large bowl. Beat until smooth and creamy. Make sure there are no lumps.

Place the cold milk in a small, microwave-safe bowl and sprinkle the gelatin on top. Give it time to bloom for about 5 minutes.

Heat gently in the microwave for about 15 seconds and stir until dissolved and clear.

Add the dissolved gelatin to the cheese mixture and beat for about 20 seconds (600w).

Fold in the whipped cream until well combined.

Take out the prepared crust from the fridge and pour the cheese mixture on top of it. Refrigerate for about 4 hours or until the top is set. You can also let it set overnight.

PREPARE THE lemon jelly

Place the water 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 (600w) and stir until dissolved and clear.

Heat water gently in the microwave for about 30 seconds (600w) or until warm. Add lemon juice and sugar. Mix well until sugar is dissolved. Next, add the gelatin and mix well until well combined.

PREPARE THE Fruits

Wash, peel, and slice the kiwi fruit and orange. Wash and slice the grapes and strawberries.

Make the Fruit layer with lemon jelly

Arrange the fruit slices on top of the cheesecake as you like.

First, pour lemon jelly over the fruit layer just enough to cover the fruit slices. Refrigerate until the jelly layer is set. Do not add too much jelly in this step or otherwise fruit slices will float.

After the first jelly layer is set, add the rest of the lemon jelly. Pour it on top of the first jelly layer. Refrigerate for about 2 hours or until the top is completely set.

UNMOLD THE CHEESECAKE

To unmold, put the cake pan on a cup/glass and then gently push down the ring. Place the cheesecake on a serving plate.

Serve & Enjoy!

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THANK YOU FOR STOPPING BY
I love hearing from you so feel free to leave a comment on the post. If you make any of my recipes, I’d love to see pics of your creations #joyofeatingtheworld or @joyofeatingtheworld

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