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Colourful No-bake Cheesecake for Christmas

Colourful No-bake Cheesecake for Christmas

The combination of strawberries and kiwis in a refreshing wine jello with a rich no-bake cheesecake is a great pairing.

Ingredients: Makes one bulls-eye shaped cake

*Wine jello ingredients*
Powdered gelatin
5 g
Water
2 tablespoons
Water
100 ml
Sugar
25 g
White wine (clear apple or grape juice works too)
50 ml
Kirsch or Grand Marnier (or whatever you prefer)
1/2 tablespoon
**Unbaked cheesecake ingredients**
Powdered gelatin
5 g
Water
2 tablespoons
Philadelphia cream cheese (brought to room temperature)
130 g
Sugar
60 g
Heavy cream
200 ml
Lemon juice
1 teaspoon
Vanilla essence
a dash
Strawberries
About 6 medium
Kiwi and honey
1 kiwi + 1 teaspoon
☆Philadelphia cream cheese
70 g
☆Honey
1/2 tablespoon
☆Yogurt (unsweetened)
1 to 2 tablespoons
Dragée
As many as you need

Steps

1. Soak the wine jello gelatin and the cheesecake gelatin separately in 2 tablespoons of water respectively. Cube the kiwi and strawberries into 5 cm and then either boil or microwave the kiwi with honey before cooling. If the kiwi is raw, the gelatin may not harden, so heat the kiwi over heat a little.
2. Put 100 ml of water and 25 g of sugar into a heated saucepan, and remove from heat once the sugar has dissolved. Dissolve the soaked gelatin for the wine jello in water and sugar, and stir in the wine and Kirsch. I recommend using clear apple juice or grape juice for children or people with low alcohol tolerance.
3. Soak the gelatin mould in water, and then put in a little of the gelatin (filling about 1 cm deep) before chilling in the fridge to set. After that, add the strawberries and kiwi in alternating sections on top of the set gelatin, and then pour in the remaining gelatin. Chill the wine jello into the fridge until firmly set.
4. Blend the room temperature cream cheese until it is smooth and creamy, and then mix in sugar. Then, mix in heavy cream, lemon juice, vanilla essence (or Kirsch). Take the soaked gelatin for the cheesecake and microwave at 500 W for about 30 seconds to dissolve, and then add and mix it well.
5. Pour the cheesecake batter over the jello mould, and chill in the fridge until set. When you take the cheesecake out of the mould, pour hot water into a bowl and soak the mould in it. After it has soaked, the outside of the cheesecake will thaw a bit and it will come out easily.
6. Combine the ☆ marked cream cheese with honey and yogurt and put the mixture in a piping bag. Decorate the dish and use the dragées as toppings. When you slice the dish, the red, green and white layers will look very pretty. You could make this in pudding cups as well.
7. I changed the amount of Philadelphia cream cheese from 250 g to 200 g by adjusting the amount of cream cheese (☆) in Step 6, but you can alter the recipe to suit your taste.

Story Behind this Recipe

For Christmas, I tried my hand at making a colourful no-bake cheesecake with refreshing wine jello and a rich Philadelphia cream cheese.