Here’s a real treat for the eyes that can very easily be a treat for the tastebuds! This no-bake cheesecake has a seriously fruity topping. We bet your guests will be asking for seconds!



100g butter, melted

150g oat biscuits or digestive biscuits, crushed

4 leaves of gelatine, snipped in half

500g medium fat soft cheese

397g can condensed milk

Finley grated zest and juice of 1 large lemon

1 x 410g can Princes Summer Fruits Fruit Filling



1. Mix the melted butter and biscuit crumbs together. Tip them into a 20cm (8 inch) loose-based cake tin or deep flan dish and press in an even layer over the base. Chill for at least 20 minutes.

2. Put the gelatine leaves into a bowl and cover them with cold water. Leave to soak for 5 minutes.

3. Beat together the soft cheese, condensed milk, lemon zest and lemon juice. Lift the gelatine leaves from the soaking water and transfer them to a small saucepan. Heat very gently until just melted, then add to the cheese mixture, stirring well. Pour over the biscuit base. Cover and chill for 2-3 hours.

4. Carefully remove the set cheesecake from the tin. Spoon the Princes Summer Fruits Fruit Filling over the top. Chill until ready to serve.