Jelly Cheesecake

A piece of half eaten cheesecake topped with a jelly layer.

A triple layered no-bake Jelly Cheesecake with a sweet and creamy filling!

5 from 2 votes

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Course: desserts

Cuisine: Australian recipe, western

Prep Time: 30

Chilling time: 6

Total Time: 6 30

Servings: serves

Calories: 331kcal

Author: Lucy - Bake Play Smile

Cost: $10

Equipment

Food processor or Thermomix
Kettle/jug

Ingredients

For The Base

250 g plain sweet biscuits (like Arnotts Marie)
125 g butter melted

For The Filling

2 teaspoon gelatine powder (dissolved in ⅓ cup water)
500 g cream cheese full fat, room temperature
75 g (⅓ cup) caster sugar
300 ml thickened cream
1 tbs lemon juice

For The Jelly Layer

2 x 85 g packets red jelly crystals
500 ml boiling water
200 ml cold water

Instructions

Grease and line a 23cm round springform tin with baking paper and set aside.
Crush the biscuits in a food processor and place into a separate bowl. Add the melted butter and mix until well combined.
If using a Thermomix: Place the butter into the Thermomix bowl and melt for 2 minutes, 80 degrees, Speed 2. Add the biscuits and mix for 10 seconds, Speed 8.
Firmly press the mixture into the bottom of the prepared tin and then place it into the fridge.
Dissolve the gelatine powder in the boiling water (see notes). Set aside.
Use hand-held beaters or a stand mixer to beat the cream cheese and caster sugar until smooth and creamy.
If using a Thermomix: Mix the cream cheese and caster sugar for 30 seconds, Speed 5. Scrape down the sides with a spatula and repeat until smooth and creamy.
Add the dissolved gelatine and beat through.
If using a Thermomix: Add the cooled, dissolved gelatine to the mix and mix for 30 seconds on Speed 5.
Add the cream and lemon juice and beat for 2 minutes or until slightly thickened.
If using a Thermomix: Add the cream and lemon juice and mix for 2 minutes, Speed 3 or until thickened.
Pour the mixture over the prepared base and place into the fridge for 1-2 hours or until set.
Meanwhile, prepare the jelly by placing the two sachets of jelly crystals into a bowl.
Add 500ml of boiling water and mix until dissolved.
Add 200ml of cold water and mix.
Leave the jelly on the bench (do NOT place into the fridge).
Once the cheesecake filling has set, gently pour the jelly over the top and return to the fridge for 4 hours or until set.

Notes

RECIPE NOTES & TIPS

Baking tin - a round springform tin is needed for this recipe. This allows for easy removal of the jelly cheesecake once set. Grease and line it with baking paper before using.
Equipment - you’ll need a food processor, a Thermomix or a rolling pin to crush the biscuits. And of course, a fridge!
Cream cheese - have your cream cheese at room temperature.
Dissolving gelatine - place 2 teaspoon of gelatine powder into a small bowl filled with ⅓ cup lukewarm water. Place that small bowl into a large bowl and fill the larger bowl with boiling water (do not allow the boiling water to enter the smaller bowl). Allow the boiling water to slowly heat the smaller bowl and dissolve the gelatine (this will take a couple of minutes). Stir quickly until gelatine has completely dissolved.
Chill for a minimum of 4 hours (or overnight) prior to serving.

Nutrition