Fruity Bliss Cheesecake
The Fruity Bliss Cheesecake is a delightful no-bake dessert featuring a creamy cheesecake base, a crunchy biscuit crust, and a topping of vibrant dried fruits and nuts. This dessert perfectly balances the richness of cream cheese with the natural sweetness of assorted fruits, making it a showstopper for any occasion.
Ingredients
For the Crust:
- 200g (2 cups) digestive biscuits or graham crackers, crushed
- 100g (1/2 cup) unsalted butter, melted
For the Cheesecake Filling:
- 500g (2 cups) cream cheese, room temperature
- 200ml (3/4 cup) heavy cream, chilled
- 120g (1/2 cup) powdered sugar (adjust to taste)
- 2 tsp vanilla extract
- 2 tbsp lemon juice (for a tangy flavor)
- 1 tbsp gelatin powder (optional for extra firmness)
- 3 tbsp cold water (for gelatin, if using)
For the Topping:
- Assorted dried fruits (e.g., apricots, cranberries, raisins, golden sultanas)
- Pecan nuts (or any nuts of choice)
- 1–2 tbsp honey or apricot jam for a glaze (optional)
Instructions
Prepare the Crust:
- Place the digestive biscuits or graham crackers in a food processor and pulse until finely ground. Alternatively, crush them using a rolling pin.
- Mix the crushed biscuits with melted butter until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to create a smooth, even layer.
- Place the pan in the refrigerator to set while preparing the filling.
Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese using an electric mixer until smooth and creamy.
- Gradually add powdered sugar and beat until fully combined.
- Stir in vanilla extract and lemon juice. Mix well.
- In a separate bowl, whip the chilled heavy cream until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture until smooth and fully combined.
Optional Step – Use Gelatin for Firmness:
- If using gelatin, sprinkle 1 tablespoon of gelatin powder over 3 tablespoons of cold water in a small bowl. Let it bloom for 5 minutes.
- Heat the gelatin mixture gently in the microwave for 10–15 seconds or until fully dissolved. Allow it to cool slightly.
- Fold the cooled gelatin into the cheesecake mixture for added firmness.
Assemble the Cheesecake:
- Pour the cream cheese mixture over the prepared crust, spreading it evenly with a spatula.
- Smooth the top and tap the pan gently to remove any air bubbles.
- Place the cheesecake in the refrigerator to chill for 4–6 hours or overnight until fully set.
Add the Fruity Topping:
- Once the cheesecake is fully chilled and set, remove it from the springform pan and place it on a serving plate.
- Arrange the assorted dried fruits (apricots, cranberries, raisins, etc.) and pecans on top of the cheesecake in a decorative pattern.
- For added shine, lightly brush the fruits with honey or warm apricot jam.
Serve:
- Slice the cheesecake with a sharp knife and serve chilled.