Make the bisque crust from recipe ID: 705870, and spread it out in the bottom of the pan. I am using a large pound cake pan here, but you can also use a round cake pan as well.
Soak the gelatin in water, and then microwave to dissolve it.
Add the cream cheese and granulated sugar to a bowl, and mix while placing the bottom in a hot water bath until smooth.
Add the yogurt, lemon juice, and gelatin to step 3, mixing after each addition.
Place the heavy cream into a separate bowl and whip until it thickens.
Add the heavy cream from step 5 to step 4, and mix together.
Pour into the pan and chill in the fridge to let it solidify.
Cut the cake into a rectangle after it solidifies, put bisque crust around the edges, top with fruit, and it is done.
Story Behind this Recipe
The bisque crust turned out nicely, so I made a no-bake cheese batter to go with it.
This will turn out great if you add in the heavy cream without whipping it. It will start to harden right away in step 6, so if you are having trouble pouring it into the pan, then warm it up a little in a hot water bath, and the batter will loosen up.