Dessert
No Bake Fruit Cheesecake
No bake fruit cheesecake is the ultimate dessert for summer! Prepare this impressive cheesecake with Violife Creamy, figs and rose petals. Perfection!
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Prep time30 minutes
DifficultyEasy
Servings6 portions
FOR THE BASE:
- 200 g biscuit crumbs
- 90 g vioblock melted
- 1 tsp cinnamon powder
FOR THE CHEESECAKE:
- 700 g Violife creamy original
- 150 g vegan whipping cream
- 1 cup maple syrup
- 1 tsp vanilla extract
- 1 cup mixed dried fruits of your choice (Apricot strawberry,figs)
- 1 tbsp rose water
FOR THE SYRUP:
- 200 g red dessert wine
- 200 g sugar
- 1 cinnamon stick
- 1 tsp rose petals
TO GARNISH:
- 6 figs
- rose petals
- In a large bowl mix the biscuit, Vioblock and cinnamon. Spread into the base of 6 mini greased, circular springform pans using the back of a spoon. Place in the fridge for 30 minutes to set.
- In the bowl of a stand mixer, add all the ingredients for the cheesecake and mix for 3 minutes until creamy.
- Fold in the dried fruits.
- Top the biscuit base with the creamy filling and place in the fridge to set for 4 hours minimum or overnight.
- In a small saucepan, combine the wine, sugar, rosewater and cinnamon stick and simmer for 5 minutes. Remove from heat and set aside. It will get thicker as it gets cold.
- When you are ready to serve, remove the cheesecakes from their tins, garnish with figs and drizzle with the wine syrup.
- Enjoy!
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