Add the cookies in the food processor and puls until fine. Add butter and mix well combined.Lay out the baking pan with baking paper and spread the biscuit crumbs on the ground and press firmly. Put into the fridge.
In a bowl mix the yoghurt, sugar and the fruit powder.
Beat the cream very stiff.
Mix agar agar powder with 50 ml of water and cook for 2 min while stirring simmer (or see package instructions). Then stir in the yoghurt mixture and then fold in the cream with the whisk.
Now spread the filling in the baking pan and add in the refrigerator best let it solid overnight.
Carefully peel off the edge of the cake, if necessary go with a knife between the edge and the filling.
passion fruit compote
Put the passion fruit pulp and sugar in a small saucepan and heat. Stir the starch with water and stir in the hot maracuja mass, simmer briefly while stirring, and then remove from heat. The compote should not be too liquid / thick. Let it cool and pour over the cake shortly before serving.
Decorate the cake with kiwis and grapes.
The cake lasts about 2-3 days in the fridge.
Important steps for a thick filling.
The most important step is to beat cold heavy cream into peaks. Fold the whipped cream into the cheesecake filling gently so you don’t deflate the air.
Refrigerate the cheesecake for at least 6-8 hours, but overnight is better. For a sturdy no-bake cheesecake with beautifully neat slices, refrigerate for at least 12 hours. This makes for a great make-ahead dessert! Do not freeze the cheesecake to set it. The filling won’t slice and you’ll lose the velvet texture!
After refrigerating, decorate with fresh fruits and passion fruit compote.