Chop the muesli, preferably in the chopping mechanism of the food processor. Melt the butter and mix with the muesli mixture plus 50 g sugar. Cover the bottom of a cake springform pan (diameter 28 cm) as thinly as possible with the mixture and leave to cool for one to 120 minutes.
Soak the gelatine in water. Mix the cream cheese with the remaining sugar, the juice of the lemon, a small amount of grated lemon peel and 300 ml of multivitamin juice. Squeeze gelatin, stir through with the remaining juice and mold into the cream. Refrigerate for five to ten minutes until the mixture gels. Whip the cream until stiff and fold into the cream. Mold the filling into the cake springform pan and refrigerate for at least four hours. Before serving, garnish with pineapple chunks, mango and kiwi slices and mint leaves.
Our tip: You can make the muesli mixture yourself or buy it ready-made, whether with or without raisins and dried fruit is a matter of taste.