No Bake Fruity Cheesecake


  • 1 ½ cups Graham Cracker crumbs, for crust
  • 1/3 cup Unsalted Butter melted, for crust
  • 1 tbsp Brown Sugar for crust
  • ½ tsp Ground Cinnamon for crust
  • 1 ½ tbsp Unflavored Gelatin for filling
  • 1/3 cup Fruit Cocktail Syrup for filling
  • 1 pack 250 ml All-Purpose Cream (chilled, for filling)
  • ¼ cup Sugar for filling
  • 1 tsp Vanilla Extract for filling
  • 1 pack 225 g Cream Cheese (softened, for filling)
  • 2 tbsp Sugar for topping
  • 1 tbsp Cornstarch dissolved in 5 tbsp fruit cocktail syrup, for topping
  • 1 can 832 grams Del Monte
  • Fiesta Fruit Cocktail drained , reserve syrup, for topping


  • Crust: Combine ingredients for crust. Mix well. Press evenly on the bottom of a 9” loose bottom tin pan or pie plate. Cover and freeze for 30 minutes.
  • Filling: Combine gelatin and fruit cocktail syrup. Heat over low fire until gelatin is dissolved. Add ¼ cup sugar and vanilla extract. Set aside.
  • Topping: Heat cornstarch mixture over low heat with constant stirring until thick. Add 2 tablespoons of sugar and continue stirring for 1 minute. Stir in DEL MONTE Fiesta Fruit Cocktail. Set aside.
  • Beat cream cheese until smooth and fluffy. Gradually, beat in all-purpose cream until well-blended. Add gelatin mixture gradually while continuously beating. Fold in 1 cup of DEL MONTE Fiesta Fruit Cocktail mixture. Pour over crust. Chill until set. Top with remaining DEL MONTE Fiesta Fruit Cocktail.


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