No-Bake Fruit Topped Cheesecake Recipe

Name: No-Bake Fruit Topped Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g cream cheese; 1 (400 g) can condensed milk; 1/3 cup lemon juice; 200 g plain sweet biscuit crumbs; 2 tablespoons cocoa; 60 g butter, melted; 1 (415 g) can peach slices in syrup, not juice; 1 (415 g) can black cherries, juice not used; 1 (310 g) can mandarin oranges in light syrup; 1 tablespoon gelatin; 300 ml whipping cream

Servings: persons

250 g cream cheese
1 (400 g) can condensed milk
1/3 cup lemon juice
200 g plain sweet biscuit crumbs
2 tablespoons cocoa
60 g butter, melted
1 (415 g) can peach slices in syrup, not juice
1 (415 g) can black cherries, juice not used
1 (310 g) can mandarin oranges in light syrup
1 tablespoon gelatin
300 ml whipping cream

1
["Mix crumbs, cocoa and melted butter and press into the bottom of foil lined 8"" round cake tin with spring base.", "Beat cream cheese until soft, add condensed milk gradually, then lemon juice.", "Pour onto biscuit base and chill 4hrs or overnight.", "Once cheesecake is well chilled arrange well drained fruit decoratively on top of cheesecake and return to fridge - I like to freeze cheescake before this step then it is much easier to work with, jelly sets quickly and it is it easy to get out of springform without cracking jelly.", "Mix syrups together, except for the dark cherry syrup which is too dark, and sprinkle gelatine over; let it soak into syrup then mix well and chill in fridge until it is just starting to set - it will set quickly once it is on chilled cheesecake so don't wait for it to be almost set or it will be lumpy when you spoon it over fruit. It is right when it is only just starting to set but still able to be poured.", "Take cheesecake from fridge and gently pour the jelly over the fruit making sure it is as even as possible, return cheesecake to fridge. Any bubbles, prick with point of a knife.", "Once cheesecake and jelly top are well set and firm remove from springform pan and set on large serving plate; pipe whipped cream around edge of cheesecake, then return to fridge until ready to serve.", "FOR CREAMIER CHEESECAKE; To make extra light and creamy add another 250g tub of light cream cheese and use a 1/2 cup lemon juice instead of 1/3 cup."]

630

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 250 g cream cheese, 1 (400 g) can condensed milk, 1/3 cup lemon juice, 200 g plain sweet biscuit crumbs, and more.

Yes, No-Bake Fruit Topped Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

No-Bake Fruit Topped Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions