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1/2 Photos of No-Bake Fruit Topped Cheesecake
Basic cheesecake recipe from packet of Philly Cream Cheese from thirty years ago. I use the syrup from the canned fruit to set the fruit in a clear jelly. Any fruit looks nice but don't use syrup if using cherries, it is too dark and it is nicer to be able to see the fruit through clear jelly. Syrup makes a clear gel, juice is cloudy. I haven't allow for chilling time in preparation time. I usually double recipe for a party and use a larger spring form pan. I also often use chocolate biscuits (not chocolated coated but I guess they'd work) and process them to make the crumbs.
Units: US | Metric
Serving Size: 1 (186 g)
Servings Per Recipe: 12
The following items or measurements are not included:
plain sweet biscuit crumbs