Fruit Smoothie No Bake Cheesecake
Indulge in the creamy, fruity bliss of a Fruit Smoothie No Bake Cheesecake—a delightful fusion of vibrant smoothie flavors and classic cheesecake decadence. This no-bake recipe is perfect for warm days, featuring a buttery graham cracker crust, a silky cream cheese and Greek yogurt filling, and a burst of natural sweetness from puréed frozen fruits like strawberries, mangoes, and blueberries. Enhanced with a touch of gelatin for the perfect set and a cloud-like texture from freshly whipped cream, this chilled dessert is as refreshing as it is elegant. Ready in just 20 minutes of prep time, it’s a hassle-free treat that can be customized with fresh fruit toppings and mint for a visually stunning finish. Perfect for summer parties or anytime you crave a no-bake dessert that tastes as good as it looks!
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1.5 cups Plain Greek yogurt
- 2 cups Assorted frozen fruits (e.g., strawberries, mangoes, blueberries)
- 1 tablespoon Gelatin powder
- 0.25 cup Cold water
- 1 cup Heavy cream
- 1 cup Fresh fruit for topping (optional)
- 4 pieces Mint leaves for garnish (optional)
Instructions
In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand.
Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Chill in the refrigerator while preparing the filling.
In a small bowl, sprinkle the gelatin powder over the cold water and let it bloom for 5 minutes.
Microwave the bloomed gelatin for 10-15 seconds until completely dissolved. Set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
Add the vanilla extract and Greek yogurt to the cream cheese mixture and beat until well combined.
In a blender, purée the assorted frozen fruits until smooth. Add this fruit purée to the cream cheese mixture and mix until fully incorporated.
Gently fold in the cooled gelatin mixture into the filling, ensuring it's evenly distributed.
In a separate bowl, whip the heavy cream until stiff peaks form, and then fold it into the filling mixture.
Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula.
Cover the pan with plastic wrap and chill in the refrigerator for at least 4 hours, or until fully set.
Once set, release the cheesecake from the springform pan and transfer it to a serving plate.
Optional: Decorate the top with fresh fruit and mint leaves for garnish before serving. Slice and enjoy!
Nutrition Facts
Calories |
5188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 340.1 g | 436% | |
| Saturated Fat | 197.9 g | 990% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 965 mg | 322% | |
| Sodium | 3166 mg | 138% | |
| Total Carbohydrate | 437.5 g | 159% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 277.1 g | ||
| Protein | 93.9 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1100 mg | 85% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2123 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
