This cheesecake is the perfect way to celebrate the fruits of summer. You have cream cheese, with its rich creamy depths of flavour, delicately balanced with the vanilla tones of milk chocolate, then topped with sweet, juicy, fresh fruit. Not only is this the time to indulge in the fruits on offer this season, but it is also the time to keep the heat out of the kitchen, with this simple no bake recipe.


Cooking Methods

  • Baking

Prep Time

Cooking Time

180 minutes



    200 g shortbread biscuits crushed
    100 g butter melted


    250 g cream cheese
    250 ml cream
    385 g tin sweetened condensed milk
    60 g white chocolate melted
    5 ml vanilla extract
    10 g gelatin powder
    60 ml warm water


    1 nectarine washed and cut into slices
    2 apricots washed and halved
    1 dessert peach washed and cut to slices
    1 small bunch washed seedless red grapes
    1 small bunch washed seedless white grapes
    6 to 8 fresh cherries


    In a bowl, mix together the crushed biscuits and the melted butter.
    Press this mixture into a greased tart tin.
    Place the tin in the fridge for 30 mins until the biscuit base is firm.
    In a clean bowl, mix together cream cheese and condensed milk.
    Add cream to this, mixing through, then add the melted chocolate and vanilla extract.
    Continue mixing together until the mixture is smooth.
    Pour the warm water into a cup, add the gelatin powder and mix it together until it has fully dissolved.
    Add this to the cream cheese mixture, blending it in thoroughly.
    Pour it into the prepared biscuit base and place it in the fridge to set, for about 2 1/2 - 3 hours.
    Just before you are ready to serve the cheesecake, decorate the top with the freshly halved and sliced pieces of fruit.
    Dot with a few edible flowers.