No-Bake Cheesecakes
For the jelly mosaic:
For the biscuit base:
For the cheesecake filling:
For decoration:
A spectacular no-bake cheesecake with a colourful mosaic of raspberry, mango and gooseberry jelly cubes suspended in a smooth, creamy cheesecake filling. Set on a buttery biscuit base and decorated with fresh fruit, this eye-catching dessert is perfect for summer celebrations, birthdays and special occasions. Every slice reveals a beautiful pattern of vibrant fruity colours.
Dissolve each Gellwe jelly flavour separately in 300 ml of hot water. Pour into shallow containers and leave to set completely, preferably for several hours.
Finely crush the butter biscuits. Melt the butter and mix it with the biscuit crumbs until evenly combined. Press the mixture firmly into the base of a 25 cm round springform cake tin and refrigerate.
Beat the quark with the sifted icing sugar until smooth and well combined.
Dissolve the Gellwe Food Gelatine in 100 ml of warm water and leave to cool slightly. Add 1–2 tablespoons of the cheesecake mixture and stir thoroughly, then gradually incorporate the gelatine mixture into the remaining cheesecake filling.
Whip the chilled cream with Gellwe Śmietanex Whipped Cream Stabiliser until firm. Gently fold the whipped cream into the cheesecake mixture.
Cut the fully set jellies into cubes approximately 1–2 cm in size. Reserve some for decoration, then add the remaining cubes to the cheesecake filling and carefully fold them in using a spatula.
Spoon the cheesecake mixture over the chilled biscuit base and smooth the surface. Refrigerate for at least 6 hours, preferably overnight, until completely set.
Before serving, decorate the cheesecake with fresh fruit and the reserved colourful jelly cubes.
