**Crust:**
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
**Cheesecake Filling:**
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 packet unflavored gelatin
- 1/4 cup cold water
- 1/4 cup boiling water
**Fruit Topping:**
- A mix of fresh fruits such as cherries, grapes, mandarin orange slices, and any other preferred fruits
- Mint leaves for garnish (optional)
Instructions:
1. **Prepare the Crust:**
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture into the bottom of a 9-inch springform pan, forming an even layer.
- Bake the crust for about 10 minutes or until lightly golden. Let it cool completely.
2. **Prepare the Cheesecake Filling:**
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the granulated sugar and vanilla extract, and continue to beat until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gradually fold the whipped cream into the cream cheese mixture until well combined.
- In a small bowl, sprinkle the gelatin over the cold water and let it sit for a minute to bloom.
- Add the boiling water to the gelatin mixture and stir until the gelatin is completely dissolved.
- Gradually add the gelatin mixture to the cream cheese filling, mixing until fully incorporated.
3. **Assemble the Cheesecake:**
- Pour the cheesecake filling over the cooled crust, spreading it evenly.
- Chill the cheesecake in the refrigerator for at least 4 hours, or until set.
4. **Add the Fruit Topping:**
- Once the cheesecake is set, arrange the fresh fruits on top as desired.
- Garnish with mint leaves if using.
5. **Serve:**
- Carefully remove the cheesecake from the springform pan.
- Slice and serve chilled.
This no-bake fruit cheesecake is perfect for a refreshing and visually appealing dessert. Enjoy!