🍓 Jelly Cheesecake Slice That Will Wow Everyone!

Servings: 12–16 slices
Prep Time: 20 minutes
Chill Time: 4–6 hours
Difficulty: Easy, no-bake

✨ INGREDIENTS

For the Biscuit Base

• 1 ½ cups (150g) graham cracker crumbs or digestive biscuit crumbs

• 6 Tbsp (85g) butter, melted

• 2 Tbsp sugar (optional)

For the Cheesecake Layer

• 16 oz (450g) cream cheese, softened

• ½ cup (120ml) heavy cream

• ½ cup (100g) sugar

• 1 tsp vanilla extract

• 1 Tbsp lemon juice

• 2 tsp gelatin powder

• 2 Tbsp hot water (to dissolve gelatin)

For the Jelly Layer

• 1 (3–4 oz / 85–100g) packet fruit-flavored jelly/Jell-O (strawberry or raspberry works best)

• 1 cup (250ml) boiling water

• ½ cup (125ml) cold water

(Optional: add fresh berries under the jelly layer for extra wow!)

🧁 INSTRUCTIONS

1. Make the Base

1. Line an 8×8 inch (20×20 cm) square pan with parchment.

2. Mix crumbs + melted butter + sugar until it resembles wet sand.

3. Press firmly into the bottom of the pan using a spoon or flat glass.

4. Chill in the fridge while preparing the filling.

2. Prepare the Cheesecake Filling

1. Beat cream cheese + sugar until smooth and creamy.

2. Add vanilla and lemon juice, mixing well.

3. In a separate bowl, whip the heavy cream until soft peaks form.

4. Fold the whipped cream into the cream cheese mixture.

5. Dissolve gelatin in hot water, stir well, and let cool slightly.

6. Add dissolved gelatin to the mixture and blend quickly to avoid lumps.

7. Pour the filling over the chilled base and smooth the top.

8. Refrigerate for 1–2 hours, or until just set.

3. Add the Jelly Layer

1. Prepare jelly/Jell-O using 1 cup boiling water + ½ cup cold water
   (this makes a firmer jelly that slices beautifully).

2. Let it cool to room temperature—but not set.

3. Gently pour over the cheesecake layer.

4. Return to the fridge for at least 3–4 hours or until fully set.