No-Bake Grape Cheesecake

Course: Dessert

Cuisine: American

Prep Time: 30

Chill in the fridge: 5

Total Time: 5 30

Servings: servings (9-inch springform pan)

Calories: 431kcal

Author: Marvellina

An easy no-bake cheesecake that is creamy and studded with grapes is a perfect dessert this summer or any season.

Print Recipe

US Customary - Metric

Equipment

digital kitchen scale

Ingredients

For the crust:

250 g graham crackers or digestive biscuits
110 g unsalted butter melted

Cream cheese filling:

500 g heavy cream
225 g cream cheese softened
85 g icing sugar
Juice of 1 lemon
Zest from 1 lemon
15 g gelatin powder or 3 sheets of leaf gelatin
2 Tbsp hot water
150 g seedless grapes red or green, plus more as needed

Grape jelly layer:

250 g water
50 g sugar
150 g seedless grapes red or green
15 g gelatin powder see notes
2 Tbsp hot water

Instructions

Prepare crust:

Melt butter and let it cool down completely. Process the crackers/biscuits into fine crumbs by using a food processor or manually crush them by putting them in a zipper plastic bag, push all the air out, seal the bag and use a rolling pin to crush them finely. Mix with the melted butter (no longer warm) and mix until the texture resembles wet sand
Use a 9-inch springform pan about 3 inches high. Press the crumb mixture onto the base firmly. Use the back of the spoon to press to pack it down. Put in the fridge to let it harden while you prepare the filling

Prepare the filling:

Slice about 8-10 seedless grapes into about 3-4 slices each (depending on how large is the grape). Keep the rest whole
Combine gelatin powder and hot water in a small cup and let it dissolve. It should be clear when it dissolves
If using leaf gelatin, simply soak them in water for 5 minutes until soft and pliable, squeeze the water out and then microwave for 5-10 seconds to melt before using
Make sure the heavy cream and the mixing bowl is really cold. The whip cream whips better and smoother when it's cold. Pour heavy whipping cream into a bowl and use a whisk or hand mixer to whip until about 60% thick, which is still a very soft and thick creamy consistency. It barely holds the peak. Don't whip until stiff. Keep it chilled in the fridge
Use a sturdy spatula to beat the room-temperature cream cheese with the powdered sugar until creamy and smooth. Add juice of 1 lemon and the zest. Make sure not to grate the white part of the lemon zest because it's bitter. Whisk until combine
Add the melted gelatin to the cream cheese mixture and whisk again. Pour the whipped cream into the cream cheese mixture and fold to combine the two mixture evenly

Assembling:

Remove the crust from the fridge. Press the sliced grapes onto the side of the cake pan firmly. Gently pour some of the cream cheese mixture into the pan, enough to cover the grapes on the side. Use a rubber spatula to spread some of the cream cheese upwards to cover the sides of the pan.
Add some whole grapes on top of the cream cheese mixture. Cover with the cream cheese mixture
Press more sliced grapes onto the side of the pan again and pour more of the cream cheese mixture into the pan.
Place some whole grapes on the cream cheese mixture. Cover with the rest of the cream cheese filling. Smooth the top with an offset spatula (sorry I forgot to take photos of this step)
Put this in the freezer to set for 1 hour

Prepare the jelly layer:

Put the grapes, water, and sugar in a blender. Strain to remove the pulp. Combine gelatin powder and hot water in a small cup and let it dissolve. It should be clear when it dissolves. Add this to the grape juice
Carefully pour this over the chilled cheesecake. Put this in the fridge for at least 4 hours, or best overnight to let it set completely (sorry I forgot to take a photo for this step)

To serve:

Use a warm towel to wrap around the pan for a few minutes and then carefully release the springform pan and remove the ring. Use a very sharp knife to cut into serving sizes

To store leftovers:

Leftovers can be kept in the fridge for 2-3 days.

Notes

Generally, 1 Tbsp of powdered gelatin (15 grams) equals 3 sheets of leaf gelatin. Simply soak them in water for 5 minutes until soft and pliable, squeeze the water out and then microwave for 5-10 seconds to melt before using

Nutrition