Fruit Fridge Cake Squares No Bake
Indulge in the delightful simplicity of these no-bake Fruit Fridge Cake Squares, a fuss-free dessert that's as easy to make as it is delicious. Featuring a buttery digestive biscuit crust, a luscious layer of whipped cream cheese filling, and a vibrant array of fresh fruit like strawberries, kiwis, and mango, this chilled treat is the ultimate combination of creamy, crunchy, and juicy textures. Ready in just 30 minutes of prep time and perfect for warm weather, these refreshing fruit squares are effortlessly elegant and require no oven time, making them an ideal dessert for summer gatherings or quick weeknight indulgence. Whether you keep it light or add a touch of gelatin for extra stability, this refrigerator cake is sure to be a crowd-pleaser with its colorful presentation and melt-in-your-mouth appeal.
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Ingredients
- 200 grams Digestive biscuits (or graham crackers)
- 100 grams Butter (unsalted)
- 250 grams Cream cheese
- 200 ml Whipping cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 300 grams Mixed fresh fruit (e.g., strawberries, kiwis, mango, blueberries)
- 1 teaspoon Gelatin powder (optional, for additional stability)
- 2 tablespoons Milk (warm, for dissolving gelatin, if using)
Directions
Step 1
1. Line an 8-inch square baking dish with parchment paper, leaving a bit of overhang on the edges for easy removal later.
Step 2
2. Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and rolling with a rolling pin.
Step 3
3. Melt the butter in a small saucepan or microwave and stir it into the biscuit crumbs until well combined.
Step 4
4. Press the biscuit-butter mixture evenly into the base of the prepared baking dish to form the crust. Chill in the fridge for 10 minutes to set.
Step 5
5. In a large mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
Step 6
6. In a separate bowl, whip the whipping cream to soft peaks, then gently fold it into the cream cheese mixture until fully incorporated.
Step 7
7. (Optional) If using gelatin for added stability, dissolve the gelatin in the warm milk and let it cool to room temperature before stirring it into the cream filling.
Step 8
8. Spread half of the cream mixture evenly over the chilled biscuit crust.
Step 9
9. Layer half of the mixed fresh fruit over the cream layer, ensuring even distribution.
Step 10
10. Add the remaining cream mixture over the fruit layer and spread it out smoothly.
Step 11
11. Top the final layer of cream with the remaining mixed fruit, adding any decorative arrangements as desired.
Step 12
12. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or until the cake is firmly set.
Step 13
13. Once set, use the parchment paper overhang to gently lift the cake from the dish. Slice into squares and serve chilled. Enjoy!
Nutrition Facts
| Serving size | (1102.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3493.8 |
| Total Fat 271.1g | 0% |
| Saturated Fat 149.4g | 0% |
| Polyunsaturated Fat 3.7g | |
| Cholesterol 673.3mg | 0% |
| Sodium 1886.3mg | 0% |
| Total Carbohydrate 209.7g | 0% |
| Dietary Fiber 13.1g | 0% |
| Total Sugars 97.0g | |
| Protein 35.5g | 0% |
| Vitamin D 64.3IU | 0% |
| Calcium 485.5mg | 0% |
| Iron 5.7mg | 0% |
| Potassium 1092.0mg | 0% |
Source of Calories