This no-bake mini fruit cheesecake recipe by Boone Bake on YouTube requires no oven or eggs. This is a pretty dessert because you can see through the fresh fruits, and it’s more refreshing. These mini fruit cheesecakes are the perfect size for parties or gatherings because they are small enough to finish. The clear jelly on top looks so cool and pretty. There are no special skills needed to make these mini fruit cheesecakes, but it will creative and professional in the end. This is a great way to incorporate your favorite fruits in a dessert, plus it makes the dessert look colorful.
Ingredients:
- 2.8 oz Whole Wheat Cookies
- 1 1/2 tsp sugar
- 1/8 cup unsalted butter
- 3/4 cup cream cheese
- 1/2 cup plain yogurt (Drained yogurt weight)
- 1/3 cup sugar
- 2 1/2 tsp (1 pkg) powdered gelatin
- 1/2 fl. oz water
- 2 tsp lemon juice
- .87 cups Heavy cream
Lemon transparent jelly:
- 5/8 cups water
- 1.2 tsp lemon juice
- 6.5 tsp sugar
- 1.4 tsp powdered gelatin
- 2 tbsp water
- Fruit (mango, blueberry, raspberry, blackberry, dragon fruit, grapefruit, green grape…)
Directions:
First, to make the base, crush the whole wheat cookies in a plastic bag until it’s fine. Transfer to a bowl and mix with sugar and unsalted butter. Mix together and pour it flat into the circular individual molds. Put it in the freezer and let it harden for about 30 minutes. Then, make the cream cheese mixture. Continue to watch Boone Bake tutorial on YouTube for full instructions and details.
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Next, add the fresh fruit on top of the cream cheese mixture and pour the lemon transparent jelly over. Place in the refrigerator for 4-5 hours.
Overall, the presentation of these mini fruit cakes is so unique and cool. It’s very simple to make, and requires more steps of refrigerating to make this instead of baking.
