The lightness and sweetness of the Jelly combined with the softness and creaminess of the cheesecake filling and rounded up with the crunchiness of crust, it’s a dream come true on a plate.
In addition to the many flavors combined in this cheesecake, it’s very light and airy like a soft cloud due to the fact that it doesn’t require any baking. The arrangement of the strawberries inside of the jelly gives this cheesecake a very beautiful look that makes it one of the most beautiful cheesecakes out there.
Jelly CheesecakeCourse: DessertDifficulty: Easy
- For The Crust:
Honey graham crackers – 7 ounces
Butter, melted – 4 tablespoons
Brown sugar – 2 tablespoons
- For The Filling:
Full fat cream cheese – 17.60 ounces
Heavy whipping cream – 9 ounces
Icing sugar – 5.30 ounces
Greek yogurt – 2 ounces
Vanilla extract – 2 teaspoons
- For The Jelly Layer:
2 ¼ cup of pink cranberry juice
Water – ¼ cup
Fresh strawberries, sliced – 12
Gelatine powder – 1 tablespoon
- To prepare the crust, start by lining the bottom and the sides of a 9 inches springform pan with parchment paper then grease the bottom with some butter.
- Combine the honey graham crackers with brown sugar and pulse them several times until they become crumbled.
- Add in the melted butter then mix them well.
- Transfer the mixture into the cheesecake pan then press it down firmly with your hands until it covers the bottom of the pan.
- Place the crust in the oven and let it chill while preparing the filling and jelly layer.
- To prepare the cheesecake layer, pour the whipping cream into a large mixing bowl and beat it with an electric mixer until it soft peaks then put it aside.
- Combine the icing sugar, cream cheese, greek yogurt, and vanilla extract then beat them until they become thick and smooth.
- Gently add in the whipping cream, then fold it slowly into the mixture with a spatula until it becomes well combined without overdoing it.
- When done, pour the filling on top of the curst, then smooth it down, and use a spatula to level the top of the cheesecake and make it smooth.
- When done, transfer the cheesecake to the fridge and let it chill while preparing the jelly layer.
- To prepare the jelly layer, pour the water into a small bowl then add to it the gelatin powder and let it sit aside for 5 to 6 minutes until the mixture becomes like a gel.
- Once the time is up, place the gelatine bowl in the microwave and microwave for 30 seconds.
- Pour the cranberry juice into a large jug.
- Stir the gelatine mixture well then add it to the cranberry juice and stir them well.
- Gently decorate the cheesecake with the strawberry slices in a nice arrangement, then gently pour over it half of the cranberry juice.
- Place the cheesecake in the fridge and let it chill for 15 minutes to allow the juice mix to harden a bit and prevent the strawberries from floating on top.
- Once the time is up, pour in the remaining cranberry juice mix and let the cheesecake chill in the fridge for at least 12 hours until the jelly sets.
- Gently unlatch the springform pan sides and remove them, then peel the parchment paper slowly. Server your cheesecake and enjoy!
12 servings per container
- Amount Per Serving% Daily Value *
- Total Fat
- Saturated Fat 16.9g 85%
- Cholesterol 85mg 29%
- Sodium 270mg 12%
- Amount Per Serving% Daily Value *
- Potassium 122mg 4%
- Total Carbohydrate
- Sugars 23g
- Protein 6g 12%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
- If you don’t have a food processor to ground the biscuits, you can simply put them in a ziplock bag, then run over it a rolling pin several times until the biscuits are crushed. Transfer it to a mixing bowl, then add to it the brown sugar with melted butter and mix them well with your hands.
- If you don’t like pink cranberry juice or if you don’t have it, you can always substitute it with white grape juice, white cranberry, or red cranberry juice.
- If you don’t like honey graham crackers, you can replace them with any other crackers of your choice such as gingersnaps, Biscoff cookies, vanilla wafers, or Oreos or you can simply use a storebought crust.
- One of the most important steps that you need to do for this cheesecake is to line up both the bottom and sides of the cheesecake pan or you can use a plastic cake collar. If you don’t do this step, it will cause the cheesecake filling and jelly layer to stick to the sides of the cheesecake pan which will ruin the whole cheesecake.
Can I Store This Jelly Cheesecake?
You can definitely store this jelly cheesecake in the fridge for up to 1 week by gently covering it, and placing it in a tight container. Unfortunately, unlike other cheesecakes, I don’t recommend freezing because the jelly might not hold its shape when you defrost it. The best option would be to freeze the cheesecake on its own. After you defrost it, you can then add to it the jelly layer.
Can You Make This Jelly Cheesecake In Advance?
Absolutely! For the best results, I highly recommend preparing this jelly cheesecake 1 to 2 days ahead. Chilling the cheesecake in the fridge for more time will make it much firmer, and easier to slice.
You also have the option to prepare the crust and filling several days ahead, then can always prepare and add the jelly layer the day before you need to serve it.
Can I Use Another Fruit Instead Of Strawberries For This Jelly Cheesecake?
Strawberries are used mostly because it’s a classic fruit that everyone loves. So with this jelly cheesecake, you can let your imagination go wild and use any fruit that you prefer, or you can use a combination of several fruits. Just make sure to arrange them nicely because they will show through the jelly layer.
If you told me about jelly cheesecakes a few years ago, I would have laughed at you, and told you that’s it won’t work well. However this cheesecake took me to a colorful, beautiful, and fun place that reminds me of my childhood, and that’s what it will do to you too.