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Strawberry Jelly Cheesecake

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Strawberry Jelly Cheesecake is a refreshing no-bake dessert with a buttery cookie crust, creamy cheesecake filling, and a glossy strawberry jelly topping. Beautifully layered and bursting with fruity flavor, it’s perfect for celebrations and warm-weather gatherings.

Ingredients

  • 2 cups graham cracker crumbs or digestive biscuit crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz cream cheese, softened
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons unflavored gelatin
  • 3 tablespoons cold water
  • 2 cups fresh strawberries, sliced
  • 1 package (3 oz) strawberry jelly or gelatin powder
  • 1 cup hot water
  • 1 tablespoon granulated sugar, optional

Instructions

  1. Combine the graham cracker crumbs, melted butter, and granulated sugar in a bowl until evenly moistened.
  2. Press the mixture firmly into the bottom of a springform pan and refrigerate while preparing the filling.
  3. Sprinkle the gelatin over the cold water and allow it to bloom for several minutes.
  4. Gently heat the gelatin mixture until fully dissolved, then let it cool slightly.
  5. In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
  6. In a separate bowl, whip the heavy cream until stiff peaks form.
  7. Fold the whipped cream into the cream cheese mixture.
  8. Add the dissolved gelatin and mix until fully incorporated.
  9. Spread the filling evenly over the chilled crust.
  10. Refrigerate for at least 2 hours, or until the cheesecake layer is firm.
  11. Arrange the sliced strawberries evenly over the cheesecake layer.
  12. Prepare the strawberry jelly according to package instructions using the hot water and optional sugar, then cool slightly.
  13. Carefully pour the jelly over the strawberries.
  14. Return the cheesecake to the refrigerator and chill for another 2 hours, or until the jelly is fully set.
  15. Remove from the pan, slice, and serve chilled.

Notes

  • Use raspberries, blueberries, or mixed berries instead of strawberries for a variation.
  • Add a thin layer of strawberry jam between the cheesecake and jelly layers for extra flavor.
  • A chocolate cookie crust creates a richer dessert.
  • Mix lemon zest into the cheesecake filling for a bright citrus note.
  • Store covered in the refrigerator for up to 4 days.
  • For clean slices, dip a knife in warm water and wipe it clean between cuts.

Nutrition

Find it online: https://thefamilycooking.com/strawberry-jelly-cheesecake/