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Strawberry Jelly Cheesecake
This is a no-bake recipe for cheesecake with strawberry jelly and it is just perfect for Valentine’s Day. The strawberry jelly hearts are so pretty to look at with the heart-shaped strawberries, off-white cheese and red jelly.
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Once the cake is chilled and set, I cut them into serving squares, where I keep in an airtight container for several days in the fridge. They are ready to serve as an after-dinner dessert or tea break. I love that it is not overly cheesy or sweet.
I was introduced to this dessert after my friend Jac brought it to one of our friends’ gathering. The recipe was taken from Bing Cooks which came with detailed, step-by-step photos. I halved the original recipe proportions and used a disposable party tray measuring 20 x 20 cm (8 x 8 in) as shown above, yielding 9 strawberry heart pieces after cutting. You can use a slightly bigger or smaller tray, make and serve them in individual ramekins instead, or space out the strawberries differently from me.
I made the biscuit layer the night before and chill overnight; the morning after I make the cheesecake layer, let it set in the fridge; at night I make the jelly layer to chill overnight. Spreading out my effort like that, each step does not take up much time or effort on my part. In this way, I free the actual day to simply cut and store the cheesecake.
Thanks for the recipe. :D
my pleasure :)
why does my cream cheese mixture is kinda ‘chunky’ after adding the gelatine powder? :( so sad else it’s perfect.
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Hi, for the second layer cheese filing, is 175ml too much of water? My second layer is so watery and too much to fill up the same size baking tray as yours. I saw from other website and they are only using 45ml water to dissolve 1 tablespoon gelatin powder. Why is that so? I have to dump the whole thing away.
Chloe, I also think the water is wrong for the Gelatin. I did this cake so many times but I normally don’t memorise the recipe. Today I let my 12-yr-old daughter follow this recipe but it the cheesecake was a failure. Now I am thinking what to do with it.
Hi, the cheesecake went pretty well. But the jelly did not stick. Why is this so? Thanks.
Hi Thanks for your lovely recipe. Followed exactly ( even your spaced out timings – the crust the night before, the cheesecake layer etc) & it turned out superb and enjoyed & complimented by the family. Thanks so v much for the sincere & generous sharing! God bless
Hi, may i know how long can it keep before the cream cheese seep into the digestive biscuit? i scared that the biscuit will turn soggy if i make today and serve it the next day.
I kept it in the fridge for more than a couple of days and they’re still fresh.
Hi, thanks for sharing this recipe! I have just attempted it and it’s now chilling in the fridge :) It’s actually for my husband’s birthday today! Can I check if you sliced the cake in the pan itself then removing it as small slices or removing it as a whole first? I used a “non stick” baking pan and greased it. But I’m not sure if it’s really non stick even though it claimed that it is hahahaha. Thank you :)
I usually slice it in the tray, but it’s totally up to you :)
I tried your recipe today! It turned out great, thanks for sharing your recipe!
Initially I thought the cheese mixture was too liquidy but it did harden. Yeah!
I just re read your recipe and realised I did not follow your water proportion for the jelly layer. I followed the instructions on the box. Will try out your water proportion next time!
Hi I forgotten and left the jelly to set in freezer instead of fridge now what should I do? Please advise me. Thanks
Once it freezes solid, the jelly might be ruined and need to re-do.