Jelly Cheesecake

Some sweetness taste to escort away from your working week and into your weekend escapades. Finish your evening meals off with this! YUM!

Jelly Cheesecake


125g plain sweet biscuits, processed to fine crumbs (see note)

80g butter, melted, cooled

375g cream cheese, softened

1/2 cup caster sugar

1 teaspoon vanilla essence

200ml cream

20ml boiling water

2 teaspoons powdered gelatine

85g packet jelly crystals – pick your colour



Line the base and sides of a baking tray approx 3.5cm deep, 16cm x 26cm  with some baking paper. Mix all the biscuit crumbs and butter and then press into base of lined pan. Pop it in the fridge for 1 hour.

Get your mixing bowl and your electric mixer, Place the cream cheese, sugar and vanilla in the mixing bowl and blend until smooth. After your happy with the texture slowly beat in the cream.

Set aside your 20ml of boiling water into a small bowl and sprinkle over gelatine and stir until the gelatine dissolves. Put the water and gelatine aside to cool slightly. When its cooled beat gelatine into the mixing bowl with other ingredients until combined.


Grab your ingredient mix and spread over your breadcrumb base. Refrigerate for 3 to 4 hours.

While you wait make the jelly, following the packet directions and set aside to cool to room temperature. When its cooled pour the jelly into a bowl. Refrigerate for 2 to 3 hours or until jelly starts to thicken (you don’t want the jelly to go completely hard) Pour the cooled jelly over the cheesecake.

Refrigerate for a further 2 hours. When ready cut into some squares to serve for your weekend escapades!