No Bake Cheesecake With Fresh Fruit Topping

During the warmer days of summer, I do my best to avoid using my oven. It is just too hot to heat up the kitchen baking or roasting anything. We tend to grill outdoors a lot more, and when it comes to desserts, I often serve fresh fruit or a no-bake dessert like these tasty cheesecakes. I used a silicone muffin tin to make individual cakes when entertaining recently. The silicon is very flexible, making it quite easy to remove the cakes. If you do not have a silicone pan, you could use a 9-inch springform pan.

You can use any fresh seasonal fruit for the fruit topping for these mini cheesecakes. I used sweet cherries that I cooked up with a little lemon and sugar to make a sort of sauce. You could use any berry or ripe stone fruit for the topping, depending on what you prefer.

Buon Appetito!
Deborah Mele 2020

No Bake Cheesecake With Fresh Fruit Topping

No Bake Cheesecake With Fresh Fruit Topping

Yield: Serves 8
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

A very easy, creamy, no bake cheesecake to make during the heat of summer.



  • 1 1/2 Cups Graham Cracker Crumbs
  • 2 Tablespoons Sugar
  • 7 Tablespoons Melted Butter


  • 1 3/4 Cup Heavy Cream
  • 1 Envelope Unflavored Gelatin (0.25 Ounce)
  • 1 1/2 Cups Full Fat Greek Yogurt
  • 1 (8 Ounce) Package Cream Cheese
  • 1 Teaspoon Vanilla Extract
  • 1/2 Cup Sugar


  • 2 Cups Fresh Fruit (See Notes Above)
  • 1 Teaspoon Lemon Juice
  • 1/4 Cup Sugar


    1. Mix together the crust ingredients, and then press into the bottom of a 9-inch springform pan, or an 8 count silicone muffin pan.
    2. Freeze crust for at least 20 minutes or up to 1 day.
    3. Pour the heavy cream into a saucepan and sprinkle the gelatin on top.
    4. Let stand 10 minutes, then cook over medium heat, stirring constantly, until the gelatin has completely dissolved.
    5. Cool 10 minutes.
    6. In a food processor, place the yogurt, cream cheese, vanilla, and sugar and process until smooth.
    7. Add the cream mixture and process until blended.
    8. Pour the filling into the crust and refrigerate a minimum of 6 hours or up to 2 days.
    9. To make the topping, place fruit, lemon, and sugar into a small pot and cook over medium heat until bubbling and thickened.
    10. Cool to room temperature.
    11. Serve the cheesecake with the fresh fruit topping spooned on top.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 501Total Fat: 34gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 95mgSodium: 195mgCarbohydrates: 44gFiber: 1gSugar: 33gProtein: 8g

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