A delicious and simple no-bake dessert! Snowy Cloud is a type of no-bake cheesecake with lemon jelly on a layer of biscuits, topped with coconut flakes. It’s the perfect dessert for the summer.
Ingredients
- Lemon jelly – 2 packages
- Water – 0.5 liters
- Petit Beurre biscuits – 100 g
- Cream cheese – 1 kg (at room temperature)
- Powdered sugar – 0.5 cup
- Heavy cream (30% or 36% fat) – 250 ml (very cold)
Topping
- Butter – 3 tablespoons
- Sugar – 3 tablespoons
- Desiccated coconut – 100 g
Preparation
Start by boiling the water, then remove from heat and stir in the jelly powder until completely dissolved. Allow it to cool completely (to speed up cooling, you can place the bowl in a larger bowl filled with cold water).
Line a 24 x 24 cm (9.5 x 9.5 inches) or 21 x 26 cm (8.5 x 10.5 inches) baking dish (or another dish with a similar surface area) with plastic wrap (optional). Arrange the biscuits on the bottom of the dish.
Whip the cold cream with the powdered sugar until stiff peaks form. Gently mix in one third of the cream cheese, then gradually incorporate the remaining cream cheese.
Pour in the cooled jelly and mix on low speed with a mixer or stir gently with a spatula until well combined. Spread the mixture over the biscuits.
To make the topping, melt the butter in a skillet, then add the sugar and coconut flakes. Cook for a few minutes, stirring, until the coconut flakes are lightly toasted. Sprinkle the mixture over the top of the dessert and refrigerate overnight.
