Description
A creamy, no-bake cheesecake layered with strawberry jelly on top of a buttery biscuit crust. This chilled dessert is perfect for summer and requires no oven time.
Ingredients
Units
Scale
- 200g digestive biscuits
- 100g unsalted butter, melted
- 400g cream cheese
- 200ml heavy cream
- 100g powdered sugar
- 1 tsp vanilla extract
- 200g fresh strawberries, chopped
- 1 packet strawberry jelly crystals (approx. 85g)
- 250ml boiling water
- 250ml cold water
Instructions
- Crush the digestive biscuits into fine crumbs and mix with melted butter.
- Press the mixture into the bottom of a springform pan to form the crust. Chill in the fridge for 30 minutes.
- In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until soft peaks form, then fold into the cream cheese mixture.
- Spread the cheesecake filling over the chilled crust and smooth the top. Refrigerate for at least 4 hours or until firm.
- Prepare the strawberry jelly by dissolving the crystals in 250ml boiling water, then stir in 250ml cold water. Let it cool to room temperature.
- Arrange chopped strawberries on top of the set cheesecake, then gently pour the cooled jelly over the top.
- Refrigerate for at least 4 more hours or until the jelly is fully set.
- Once set, remove from the pan, slice, and serve chilled.
Notes
- Make sure the jelly is completely cooled before pouring it over the cheesecake to avoid melting the cream layer.
- Use a springform pan for easier removal and neater presentation.
- You can substitute strawberries with other berries or fruits of choice.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
