Easy no-bake red berry cheesecake recipe

Crush the biscuits together with the melted unsalted butter.

Pour the biscuit into a mould lined with parchment paper. Spread the biscuit well and flatten it at the same time. Set aside in the freezer.

Pour the milk into a saucepan. On the other hand, hydrate the gelatine leaves in cold water for 5 minutes.

Drain the gelatine and add it to the saucepan with the milk when it just comes to a boil. Turn off the heat and stir well until the gelatine has dissolved completely.

Place the Philadelphia cheese, Greek yoghurt, sugar and milk with gelatine in the blender jug. Blend.

Remove the mould from the freezer, place a piece of plastic wrap around the mould and pour in the filling. Spread well with the help of a spatula. Keep in the fridge for at least 4 hours.

Pit the cherries and soak 2 sheets of gelatine in water. Put the cherries in a saucepan and add the sugar, the juice of half a lemon and water.

Stir and cook over medium-low heat for 20 minutes. Turn off the heat, add the drained gelatine leaves and stir for 1 minute.

After four hours, unmould the cake. Pour the jam with the whole cherries on top.

Cut into portions, serve and enjoy.