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.
- Prep Time: 40 minutes
- Cook Time: 1 minute
- Total Time: 12 hours 41 minutes (includes chilling time)
- Yield: 6-8 servings
- Category: Dessert
- Method: No-Bake, Chilling, Layering
- Cuisine: Fusion
Ingredients
- 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
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.
Find it online: https://cookupjoy.com/strawberry-jelly-cheesecake/