Easy No-Bake Fruit Jelly Cheesecake: A Refreshing and Creamy Dessert

In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture is well combined and resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch pie dish or springform pan to form an even crust. Use the back of a spoon to compact it.
Refrigerate the crust for at least 30 minutes to set while you prepare the filling.
Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Pour the cheesecake filling into the prepared crust, smoothing the top with a spatula. Refrigerate the cheesecake for 1-2 hours to firm up.
Prepare the Fruit Jelly Topping:

In a small saucepan, heat the fruit juice over medium heat until hot but not boiling. Remove from heat and stir in the flavored gelatin, dissolving it completely.
Let the gelatin mixture cool to room temperature, then pour it over the cheesecake filling, spreading it evenly to cover the surface.
Arrange the mixed fresh fruits on top of the jelly layer, gently pressing them into the jelly for stability.
Chill and Serve:

Refrigerate the entire cheesecake for at least 4 hours, or overnight, to allow the jelly to set and the cheesecake to firm up.
Once chilled, slice and serve the cheesecake. Enjoy the refreshing combination of creamy cheesecake, fruity jelly, and fresh fruits!
Serving and Storage Tips: