<\/p>\n

\n

The name \u201cSnowy Fluff\u201d perfectly reflects both the look and the taste of this dessert \u2013 I can absolutely vouch for that :). This no-bake cheesecake is made with curd cheese, jelly and whipped cream, topped with toasted coconut flakes. It\u2019s not overly sweet, wonderfully light and airy \u2013 especially when left for a short while at room temperature before serving. Think of it as a chilled version of a soft, mousse-like milk dessert. It\u2019s often made with lemon jelly, but I used exotic fruit and grape flavours instead \u2013 don\u2019t be afraid to experiment. One of the biggest advantages of this recipe is how quick and simple it is \u2013 you don\u2019t even need to turn on the oven!<\/em><\/p>\n<\/blockquote>\n

Ingredients for base and topping:<\/span><\/p>\n

\n
• 2 packs plain tea biscuits (about 20 biscuits)<\/li>\n
• 100 g desiccated coconut<\/li>\n<\/ul>\n

  Line a 33 \u00d7 23 cm tin with baking parchment. Arrange the biscuits in a single layer on the base.<\/p>\n

  Toast the coconut flakes in a dry frying pan, stirring frequently, until golden. Remove from the heat and leave to cool.<\/p>\n

  Ingredients for cheesecake filling:<\/span><\/p>\n

  \n
  • 750 g full-fat or semi-fat curd cheese (or cream cheese), at room temperature<\/li>\n
  • \u00be cup icing sugar<\/li>\n
  • 2 lemon jelly sachets* + 500 ml hot water<\/li>\n
  • 250 ml double cream, chilled<\/li>\n<\/ul>\n

    Dissolve the jelly in 500 ml of hot water and leave to cool to room temperature (it should remain liquid).<\/p>\n

    In a mixing bowl, beat the cheese with the icing sugar until smooth and slightly fluffy. Gradually pour in the cooled jelly, mixing continuously \u2013 the mixture will become quite runny. Chill in the fridge until it begins to thicken slightly, checking frequently (it sets very quickly!).<\/p>\n

    Whip the double cream and fold it into the slightly thickened mixture. Pour over the biscuit base and smooth the surface. Sprinkle with the cooled toasted coconut.<\/p>\n

    Refrigerate for several hours until fully set. Remove from the tin, slice and serve.<\/p>\n

    Store in the fridge.<\/p>\n

    *You don\u2019t have to use lemon jelly \u2013 any flavour will work, as long as it\u2019s made with 500 ml liquid. It will change both the flavour and colour of the dessert. I used exotic fruit and clear grape jelly.<\/p>\n

    Enjoy!<\/p>\n

    <\/p>\n

     <\/p>\n

    <\/p>\n","protected":false},"excerpt":{"rendered":"

    The name \u201cSnowy Fluff\u201d perfectly reflects both the look and the taste of this dessert \u2013 I can absolutely vouch for that :). This no-bake cheesecake is made with curd cheese, jelly and whipped cream, topped with toasted coconut flakes. It\u2019s not overly sweet, wonderfully<\/p>\n","protected":false},"author":1,"featured_media":6829,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[81,68,73,14,54],"tags":[121,375,104,155],"duration":[],"tag_group":[],"class_list":["post-6828","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-easter","category-holy-communion","category-new-year-and-parties","category-no-bake-cakes","category-no-bake-cheesecakes","tag-curd-cheese","tag-dessicated-coconut","tag-double-cream","tag-jelly-en"],"acf":[],"yoast_head":"\n