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Strawberry Jelly Cheesecake


Strawberry Jelly Hearts Cheesecake Recipe

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This is a no-bake recipe for cheesecake with strawberry jelly and it is just perfect for Valentine’s Day. The strawberry jelly hearts are so pretty to look at with the heart-shaped strawberries, off-white cheese and red jelly. Once the cake is chilled and set, I cut them into serving squares, where I keep in an airtight container for several days in the fridge. They are ready to serve as an after-dinner dessert or tea break. I love that it is not overly cheesy or sweet.

Strawberry Jelly Hearts Cheesecake Recipe

I was introduced to this dessert after my friend Jac brought it to one of our friends’ gathering. The recipe was taken from Bing Cooks which came with detailed, step-by-step photos. I halved the original recipe proportions and used a disposable party tray measuring 20 x 20 cm (8 x 8 in) as shown above, yielding 9 strawberry heart pieces after cutting. You can use a slightly bigger or smaller tray, make and serve them in individual ramekins instead, or space out the strawberries differently from me.

Strawberry Jelly Hearts Cheesecake Recipe

I made the biscuit layer the night before and chill overnight; the morning after I make the cheesecake layer, let it set in the fridge; at night I make the jelly layer to chill overnight. Spreading out my effort like that, each step does not take up much time or effort on my part. In this way, I free the actual day to simply cut and store the cheesecake.


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23 Responses to “Strawberry Jelly Cheesecake”

  1. B — February 13, 2014 @ 10:25 pm

    So delicious and pretty, I can eat it everyday!


  2. Christy — February 14, 2014 @ 2:11 pm

    This looks awesome, and just so tempting!! :-) Happy Valentine’s Day to you and your loved ones!~
    I’m sure they will be head over heels when they see these ;-)


  3. Miloeee — February 27, 2014 @ 2:56 am

    Hi, may I know what brand of jelly you used? I bought Jell-o 6oz pack and the instruction on my box stated 2 cups boiling water and 2 cups cold water to make jelly. Your recipe used 2x 3/4 cups so I was wondering if you used a different brand or you adjusted the measurement



    • wiffy replied: — February 27th, 2014 @ 11:28 pm

      I used Tortally brand. It’s a 90g box.


  4. Venise — March 7, 2014 @ 12:27 pm

    Hi just tried out your recipe! But I’ve not done the jelly layer! Waiting for the cheese layer to harden. However I didn’t whisk till the cheese is stiff, it’s still quite flowy. Will it harden if I put it in the fridge for a longer period of time?


    • wiffy replied: — March 7th, 2014 @ 2:23 pm

      Generally, the cheese takes 4 hours to harden (for me I chill it overnight). It will need the right amount of gelatin, too, for the cheese to set.


  5. Elaine Yeoh — March 8, 2014 @ 6:38 pm

    Hi I tried this jelly cheesecake but the jelly layer just won’t set. May I know why?


  6. Jai See Lin — April 2, 2014 @ 8:00 pm

    Hey Wiffy, when you say “chill” does it mean to keep in the Fridge or Freezer?


    • wiffy replied: — April 2nd, 2014 @ 10:07 pm

      Hi, I meant fridge.