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7 Answers

I’m sure I’ve seen a no bake cheesecake made with jelly crystals instead of gelatine – would love to get the recipe again.


Posted by mom101628, 14th October 2015


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  • That recipe sounds interesting. I’ve never heard of one made with jelly crystals before!


  • Strawberry Cheesecake
    250 g biscuits crushed
    125 g butter melted

    Filling
    85 g jelly crystals
    2 tsp gelatine powder
    1 cup boiling water
    175 mls evaporated milk
    250 g cream cheese
    2/3 cup sugar
    1/2 cup fresh strawberries
    1 punnet fresh strawberries optional

    Method

    STEP 1
    Mix biscuit crumbs and butter.

    STEP 2
    Line the base and sides of a large cheesecake pan with crumb mixture. Refrigerate until set.

    STEP 3
    Combine jelly crystals, gelatine and boiling water and mix well. Place in fridge.

    STEP 4
    Beat cream cheese and sugar until smooth. Add strawberry puree and strawberry jelly mixture. Mix well.

    STEP 5
    In a clean bowl, beat milk until thick. Add jelly mixture and cream cheese, and combine well.

    STEP 6
    Pour mixture into biscuit base and place in fridge to set.

    STEP 7
    When firm, gently top with fresh strawberries.

     Notes

    I use Carnation evaporated milk. Use Marie biscuits and strawberry jelly crystals.


  • Thanks Bec_Cook, I have been promising to do this so will try this coming week.
    Wish me luck that it works.


  • Sorry, I’ve only just seen replies to this :/ I start with a tablespoon of milk and add more if it seems like it needs it for consistency. Hope that helps!


  • Interesting question – pretty keen on cheesecake. Would like to know how much milk too?


  • How much milk is used in your recipe? – it seems to not be included in the ingredients.
    But thanks for your post – I’ll try it soon.


  • Assuming you have made a cheesecake before, for the mix you’ll need:
    1 packet jelly (strawberry and lemon work particularly well, but you can use any)
    150 ml boiling water
    2 Philly cream cheese packets
    150 g caster sugar
    100 ml whipping cream.

    Melt jelly crystals with the boiling water and leave to cool to room temperature. Put the cream cheese into a mixing bowl and beat it until smooth and lump-free. Beat in the caster sugar, then gradually add the milk and cooled jelly, beating as you go. Then add the cream, pour onto the base and chill to set.

    Makes a somewhat ‘airy’ cheesecake, so if you prefer a denser mix, use less water when dissolving the jelly.


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