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.
Strawberry Jelly Cheesecake Recipe
Instead of making it as a cake, you can also make and serve the strawberry cheesecake in individual ramekins.
Ingredients:
(A) Crust
- 150 grams digestive biscuits processed or pounded into fine crumbs
- 75 grams butter melted
- 20 x 20 cm (8 x 8 in) tray or cake tin grease the bottom and sides with some melted butter
(B) Cheesecake Layer
- 1 level tbsp gelatin powder
- 3/4 cup (175ml) hot boiling water
- one block (250 grams) cream cheese softened at room temperature for about 3 hours
- 1 tsp vanilla extract
- 45 grams icing sugar
- 5 strawberries cut off the top, half each strawberry lengthwise then trim the top into a “V” heart shape
(C) Jelly Layer
- one box (90 grams) strawberry jelly (jell-o) (Note: I used Tortally brand)
- 3/4 cup (175ml) boiling water
- 3/4 cup (175ml) cold water
Directions:
(A) Crust
- In a large bowl, combine biscuit crumbs and melted butter and mix well. Pour biscuit mixture into the tray, levelling the crust with a flat spatula. Allow to chill in fridge for about an hour, or until the crust is hardened.
(B) Cheesecake Layer
- Dissolve gelatin powder in a bowl of hot water, allow to cool for a few minutes.
- Meanwhile, add softened cream cheese, vanilla and sugar to electric mixer. Whisk until the mixture is light and fluffy.
- Add cooled gelatin mixture, a little at a time and whisk until the batter is smooth.
- Use a fork to prick holes all over the biscuit base. Pour the cream cheese mixture on to the biscuit base. Arrange and press 9 strawberry halves (3 by 3 grid) into the cream cheese mixture, letting each strawberry sink in gently. Allow to chill in fridge for at least four hours or overnight.
(C) Jelly Layer
- In a bowl, add jelly powder and boiling water. Whisk to dissolve the jelly crystals completely, then add cold water.
- Gently pour the cooled jelly mixture over the cream cheese layer. Return to fridge and chill for a few hours until the jelly is set.
- To serve, divide and cut the cheesecake to 9 equal pieces. With each slice, wipe your knife clean with a kitchen towel and dip the blade in water. Store in an airtight container in the fridge for a few days.