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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.

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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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48 Responses to “Strawberry Jelly Cheesecake”

  1. Iris — August 9, 2014 @ 12:29 pm

    Hi can I put in the freezer instead of the fridge to cut short the chilling time?

    Reply

    • wiffy replied: — August 10th, 2014 @ 3:20 pm

      Use the fridge as it will give the correct texture.

      Reply

  2. joyce — August 17, 2014 @ 11:32 am

    hi, ur receipe is awesome. However, just want to check with u how to make the biscuits in sticking with the cream cheese. mine just don’t go as a whole cake. thanks.

    Reply

    • wiffy replied: — August 17th, 2014 @ 9:43 pm

      allow time for the biscuit layer to set in the fridge (at least an hour), and don’t forget to prick holes all over the biscuit base (step B4) before pouring the cheese layer.

      Reply

  3. beelanlee — August 17, 2014 @ 1:13 pm

    Hi, may I ask which brand of gelatin to buy ? Thanks !

    Reply

    • wiffy replied: — August 17th, 2014 @ 9:45 pm

      I used the “Bake King” brand. You can buy it from Phoon Huat or supermarkets. The brand is not important though, any type of gelatin from the baking section will do the job.

      Reply

  4. cheong — October 11, 2014 @ 12:20 pm

    Which brand of biscuits to make the base?

    Reply

    • wiffy replied: — October 13th, 2014 @ 2:15 pm

      any brand will do. I think I used McVitie’s

      Reply

  5. germaine — October 26, 2014 @ 3:40 pm

    Hi may i know what is dissolved gelatine

    Reply

    • wiffy replied: — October 26th, 2014 @ 8:23 pm

      gelatine is in powder form, you need to dissolve it in hot water (step B1)

      Reply

  6. Joyce koh — December 15, 2014 @ 6:45 pm

    Hi, I couldn’t find the disposable alumimium tray 20×20 cm. Do you have any idea where to buy or any alternative on this? Thanks!
    (Joyce)

    Reply

    • wiffy replied: — December 19th, 2014 @ 11:10 am

      Hi Joyce, I got mine from NTUC. You can find from most supermarkets and SKP. The size can vary a bit just estimate.

      Reply

      • Joyce koh replied: — January 16th, 2015 @ 12:44 pm

        Thanks. I bought it from ntuc. So far, I have made two strawberry jelly cheesecake. My son made the second one. Many thanks! Have a wonderful Friday. !

  7. ain — April 14, 2015 @ 11:57 pm

    3/4 cup of hot water i really have to use a cup to do it or is there other measurement for the water?7

    Reply

    • wiffy replied: — April 22nd, 2015 @ 9:23 am

      It’s 175ml, I have updated the recipe thanks.

      Reply

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