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!
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!
