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+ servings
Summer Fruit Cheesecake Recipe: no baking

Summer Fruit Cheesecake Recipe: no baking

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Prep Time 30 mins
Additional Time 6 hrs
Total Time 6 hrs 30 mins
Course Cakes and Pies
Cuisine Italian
Servings 10 servings


Ricotta Cream

  • 250 g ricotta 8.8 oz
  • 250 g cream cheese 8.8 oz
  • 210 g whipping cream 150 g + 60 g ; ¾ cup = ⅔ + ¼
  • 8 g gelatin sheets 0.3 oz

Fruit and Kiwi Sauce

  • 1 sliced watermelon in small cubes
  • 5 kiwis 3+2
  • 1 sliced cantaloupe in small cubes
  • 1 peach
  • 1 mango
  • 3 strawberries
  • 10 g granulated sugar 1 tbsp
  • 4 g gelatin sheets 0.15 oz


  • 250 g honey graham crumbs 8.8 oz
  • 75 g melted butter 2.65 oz
  • 32 g granulated sugar 1.13 oz


  • Ricotta Cream
  • Sift the ricotta.
  • Combine it with cream cheese and powdered sugar to obtain a soft and silky cream.
  • In the meantime, let the gelatin sheets rehydrate in cold water.
  • After they have been completely soaked, squeeze them with your hands and make them completely dissolve in a cup with the ¼ cup of warmed whipping cream.
  • Slowly drip the cream-gelatin mix into the ¾ cup of whipping cream, mix very well and add it to the ricotta cream cheese mix, amalgamating everything well with a silicone spatula.
  • Fruit and kiwi sauce
  • Blend 3 peeled kiwis.
  • Soak the gelatin sheets in icy water for 10-15 minutes
  • After soaked, squeeze and dissolve them in hot sugar water (40 ml)(~4 tbsp).
  • Pour the melted gelatin in the blended kiwi sauce mix very well and store in the fridge for 2-3 hours.
  • Crust
  • Combine cookie crumbs with sugar and butter, press onto the bottom of 24cm (~10 inches) springform pan, and store in the fridge.
  • Assembling
  • Pour the ricotta cream on the crust and place it into the freezer for at least 3-4hours.
  • Spread the kiwi sauce over the ricotta that was previously put on the crust.
  • Then, arrange the fruit as you please on the top of the cake.
  • Brush a coat of melted sugar gelatin over the fruit. 


Keyword fresh fruit, summertime dessert
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