Classic summer dessert

No-Bake Strawberry Jelly Cheesecake

Servings: 12
Cuisine: Greek, Polish
Total time: 150 min.
Cook time: min.
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ID recipe:

6851

Created:

03.06.2025

Views recipe:

0
Additions to the wishlist:
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Ingredients

For the crust:

200 g digestive or butter cookies (about 7 oz)

80 g unsalted butter (about 2.8 oz), melted

 

For the cheesecake layer:

500 g full-fat cream cheese or quark (approx. 17.6 oz)

250 ml heavy cream (30–36%) – about 1 cup

3 tablespoons powdered sugar (adjust to taste)

1 teaspoon vanilla extract

3 teaspoons gelatin powder (or 3 flat tablespoons)

50 ml hot water (for dissolving the gelatin)

 

For the topping:

1 packet strawberry jelly (serves 500 ml or 2 cups)

300 ml hot water (less than the usual amount, for firmer jelly)

300–400 g fresh strawberries (about 10–14 oz), halved or quartered

Instructions

Make the crust

Crush the cookies into fine crumbs using a food processor or by placing them in a zip-lock bag and rolling over them with a rolling pin. Mix with the melted butter until combined. Press the mixture firmly into the bottom of a 22–24 cm (9–10 inch) springform pan. Use a spoon or flat glass to level and compact the base. Chill in the fridge while you prepare the filling.

Whip the cream

In a cold mixing bowl, whip the heavy cream until stiff peaks form. Refrigerate it while you continue.

Dissolve the gelatin

In a small bowl, pour the gelatin over 50 ml (about 3 tbsp) of hot water. Stir until completely dissolved and allow to cool to lukewarm. Do not let it set.

Prepare the cheesecake layer

In a large bowl, beat the cream cheese (or quark) with powdered sugar and vanilla extract until smooth and creamy. While mixing, slowly pour in the cooled gelatin and blend thoroughly. Then gently fold in the whipped cream with a spatula until evenly combined.

Assemble the cake

Pour the cheesecake filling over the chilled crust and smooth the top with a spatula. Place in the fridge and chill for 2 hours or until the layer is firm to the touch.

Prepare the jelly topping

Dissolve the packet of strawberry jelly in 300 ml hot water (less than directed on the package for a firmer texture). Let it cool until lukewarm and still liquid.

Add strawberries and jelly.

Wash, dry, and cut the strawberries into halves or quarters. Arrange them on the set cheesecake layer. Carefully pour the cooled jelly over the strawberries, making sure it covers them evenly without disturbing the cheese layer.

Chill until fully set

Refrigerate the cake for at least 3 more hours, or preferably overnight, until the jelly is fully set and the cake is firm throughout.

Serving & Storage

Remove the cheesecake from the springform pan and slice using a sharp knife dipped in hot water for clean cuts. Serve chilled, optionally garnished with mint leaves or whipped cream. Store covered in the fridge for up to 3 days.

Don’t wait any longer and check it out. Recipe for :

No-Bake Strawberry Jelly Cheesecake

* - approximate nutritional values

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