This fruit cheesecake is refreshing, not too sweet, filled with fresh fruit and, most importantly, no baking

Apricot mass:
60 dkg of apricots (weight without seeds)
2 lemon jellies

Base of the cake:
20 dkg of cocoa biscuits
12 dkg of butter 82%

Cold fruit cheesecake – preparation:

I blended the biscuits and mixed them with melted butter. I lined the bottom of a cake tin (26 cm in diameter) and put it in the fridge.
I dissolved 2 lemon jelly in 1 glass of water and set aside to cool. I blended the seedless apricots, poured them and mixed them with jellies. I left it to cool and harden slightly.

I dissolved 2 lemon jelly in 1 cup of hot water and set aside to cool. In a bowl, I crushed the cheese with powdered sugar sifted through a sieve, then added the lemon jelly and mixed. I poured half of the cheese mixture onto the cookie base, smoothed it out and put it in the fridge. When the cheese hardened, I poured the apricot mixture and put it back in the fridge. When the apricot mass had set, I poured the second half of the cheese and put it back in the fridge.
I made strawberry mass. I blended and poured all the strawberries and mixed them with 2 strawberry jellies dissolved in 1 cup of hot water (cooled), and then poured them on top of the set cheese. I put it in the fridge for about 4 hours.