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.
Recipe Source: http://www.delmonte.ph/kitchenomics/recipe/no-bake-fruity-cheesecake