No-Bake Fruit Jelly Cheesecake

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Ingredients:

For the base:

150g biscuits (digestive or graham)
60g melted butter
For the cheesecake filling:
300g cream cheese (room temperature)
75g sugar (amount can be adjusted to taste)
100g unsweetened yogurt
8g gelatin
40ml water
200g whipping cream (soft peaks)
1 tsp pure vanilla extract

For the fruit jelly:

  • 10g gelatin
  • 50ml water
  • 200g hot water
  • 40g sugar
  • 10g lemon juice

For the garnish:

250g (1 1/2 cups) whole hazelnuts (1/2 cup/50g, ground)
Assorted fresh fruits, sliced ​​and diced (berries, kiwi, mango, etc.)
15-20 Ferrero Rocher chocolates (optional)

Instructions:

  1. Preparing the base:

Crush the biscuits into fine crumbs using a food processor, or place them in a plastic bag and crush them with a rolling pin.

In a bowl, mix the crushed biscuits with the melted butter until fully combined.

Press the mixture into the bottom of an 18cm ring tin to form the base, making sure it is firm and even.

Refrigerate the base for 2 minutes until it sets.

  1. Preparing the gelatin for the filling:

In a small bowl, add 8g of gelatin to 40ml of water and leave for 15 minutes until cooked.

If you prefer a firm cheesecake, you can add more gelatin.

  1. Preparing the cheesecake filling:
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