Q1: What is the "two-pour" method for the jelly, and why is it so important?

The two-pour method is a professional trick to create a perfect jelly layer with suspended fruit. You pour a thin, initial layer of the gelatin mixture and let it partially set. This acts like a glue, locking the fruit slices in place. Then, when you pour the rest of the liquid on top, the fruit won't float up to the surface, resulting in a beautiful, professional-looking dessert.

Q2: My jelly layer is cloudy, not clear. What happened?

A cloudy jelly layer can be caused by a few things. Make sure you are using a clear juice, like the recommended pink cranberry or a white grape juice. Also, be sure that your gelatin has completely and smoothly dissolved; any undissolved granules can cause cloudiness. Finally, avoid creating too many air bubbles when you stir the gelatin into the juice.

Q3: Can I use a different juice for the jelly layer?

Yes, but for the best, clearest result, you want to use a juice that is not too opaque or dark. White grape juice, white cranberry juice, or apple juice are all great choices that will create a beautiful, transparent jelly that allows your fruit to be the star.

Q4: How do I keep my cheesecake from sticking to the springform pan?

The secret is lining the pan properly. The recipe calls for a strip of parchment paper around the sides. An even better option for a perfectly smooth, professional finish is a strip of clear acetate (food-grade plastic), which you can find at baking supply stores or online. It peels away from the chilled cheesecake, leaving a flawless, glossy edge.

Q5: My cheesecake filling seems too soft. Will it set up?

Yes! A no-bake cheesecake filling made with whipped cream will seem very soft and mousse-like when you first make it. It does not set up until it has been thoroughly chilled. The fats in the cream cheese and the whipped cream need several hours in the cold refrigerator to solidify and create a firm, stable, yet light and creamy texture. Do not skip the long chilling time!

The Best Stunning No-Bake Strawberry Jelly Cheesecake

An elegant, multi-layered no-bake cheesecake featuring a strawberry jelly topping. The dessert starts with a classic, press-in graham cracker crust. This is followed by a light and airy cheesecake filling made from a mixture of cream cheese, Greek yogurt, and freshly whipped cream. The top layer consists of fresh strawberry slices suspended in a beautiful pink cranberry juice jelly, which is set with gelatin. The entire cheesecake is chilled overnight until firm.

Author: Evelyn
Prep Time: 40 minutes
Cook Time: 1 minute
Total Time: 12 hours 41 minutes (includes chilling time)
Yield: 6-8 servings 1x
Category: Dessert
Method: No-Bake, Chilling, Layering
Cuisine: Fusion

Ingredients

Scale

For the Graham Cracker Crust:
100 g (about 1 ¼ cups) graham cracker crumbs
1 tablespoon brown sugar
30 g (about 2 tbsp) unsalted butter, melted
For the Cheesecake Layer:
125 g (about ½ cup) heavy whipping cream
250 g (one 8-oz brick) cream cheese, softened
30 g (about 2 tbsp) greek yogurt
75 g (about ⅔ cup) powdered sugar
1 teaspoon vanilla extract
For the Jelly Layer:
2 teaspoons gelatin powder
50 ml (about 3.5 tbsp) cold water
250 ml (about 1 cup) pink cranberry juice
5–6 large strawberries, sliced

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Instructions

Make the Crust: Line the sides of a 6-inch springform cake pan with parchment paper. In a small bowl, stir together the graham cracker crumbs and brown sugar. Pour in the melted butter and mix until it resembles wet sand.
Press the crumb mixture firmly into the bottom of the prepared pan. Chill in the refrigerator.
Make the Cheesecake Layer: In a mixing bowl, whip the heavy whipping cream until stiff peaks form; set aside.
In a separate large bowl, beat the softened cream cheese, greek yogurt, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold the whipped cream into the cream cheese mixture until combined.
Spread this cheesecake filling on top of the chilled graham cracker crust and smooth the top. Return to the refrigerator to chill.
Make the Jelly Layer: In a small bowl, sprinkle the gelatin powder into the cold water and let it sit for 5 minutes to bloom.
Microwave the bloomed gelatin for 30 seconds until it dissolves into a clear liquid. Pour the liquid gelatin into the pink cranberry juice and stir well.
Arrange the strawberry slices on top of the chilled cheesecake layer.
Pour half of the juice and gelatin mixture over the strawberries, just enough to cover them about halfway. Chill in the fridge for about 15 minutes until almost set. This prevents the strawberries from floating.
Pour the rest of the juice mixture on top.
Final Chill: Chill the cheesecake in the refrigerator for at least 12 hours, or overnight, until the jelly is completely set.
To serve, release the springform pan and peel away the parchment paper.

Notes

A 6-inch springform pan is recommended for this recipe.
The two-pour method for the jelly layer is a key technique to keep the strawberry slices from floating to the surface.
A very long chilling time of at least 12 hours is crucial for the gelatin to set properly, so this is a great make-ahead dessert.
Ensure the cream cheese is fully softened to achieve a smooth, lump-free filling.

Nutrition

Serving Size: 1/8 of cheesecake
Calories: 350-450
Sugar: 30-40 g
Sodium: 250-350 mg
Fat: 22-28 g
Saturated Fat: 15-20 g
Trans Fat: 0 g
Carbohydrates: 30-38 g
Fiber: 1-2 g
Protein: 5-7 g
Cholesterol: 80-100 mg

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