👩🍳 Preparation Method
1️⃣ Prepare the Base
Mix the crushed biscuits with melted butter until evenly combined. Press the mixture firmly into the bottom of a lined 18–20 cm (7–8 inch) springform pan.
Refrigerate for 20–30 minutes to firm up.
2️⃣ Prepare the Gelatin
Sprinkle gelatin over cold water and let it bloom for 5–10 minutes.
Gently heat (microwave for a few seconds) until fully dissolved — do not boil.
3️⃣ Make the Creamy Filling
In a large bowl, beat the cream cheese until smooth. Add Greek yogurt and vanilla extract, mixing until creamy.
In a separate bowl, whip the heavy cream until soft peaks form. Fold it gently into the cream cheese mixture.
Slowly add the dissolved gelatin while mixing continuously. Taste and add natural sweetener if desired.
4️⃣ Add the Fruit
Gently fold part of the fruit into the cream mixture, keeping some aside for decorating the top.
5️⃣ Assemble the Cake
Pour the creamy mixture over the chilled biscuit base. Smooth the top with a spatula.
Arrange the remaining fruit beautifully on top, pressing lightly so it sets into the cream.
6️⃣ Chill
Refrigerate for at least 4 hours, or preferably overnight, until fully set.
7️⃣ Serve
Carefully remove from the springform pan. Garnish with fresh mint leaves for an elegant finish.
Serving Tip
Slice with a warm knife (dip in hot water and wipe dry) for clean, beautiful cuts that show off the colorful fruit inside.
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