Nothing says ‘I love you’ more than making strawberry jelly hearts cheesecake from scratch. This cheesecake is not only pretty to look at, the combination of a crunchy biscuit base, creamy cheesecake center, fresh fruit and jelly is a match made in heaven. What’s even better is that you don’t need any fancy equipment to do it – all you need is a simple food processor and a fridge to easily recreate this!

Ingredients:
Makes 10” square tray/25 squares

300g digestive biscuits, crushed
150g butter, melted
250g cream cheese, softened
50g icing sugar
120ml milk
60ml whipping cream
3 sheets gelatin
13 strawberries
1 package strawberry Jell-O (17g)
750ml water

Method:

  1. For the base, combine crushed digestive biscuits with melted butter until all the crumbs are coated with butter. Press the mixture down onto the bottom of a lined 10” square tray.
  2. For the cream cheese layer, soften gelatin sheets by placing them in ice-cold water for 5 minutes. Meanwhile, heat up the milk.
  3. Remove gelatin sheets and squeeze out any excess water. Add gelatin to hot milk and stir until all the gelatin has dissolved.
  4. In a food processor, combine cream cheese, icing sugar, whipping cream and milk with gelatin mixture and whizz until smooth. Then spread cheese mixture evenly onto the prepared base.
  5. Wash, dry and trim tops of strawberries. Halve them length-wise and cut a V at the top so they resemble hearts.
  6. Place 25 strawberries evenly spaced out on top and slightly push down each strawberry into the cheese mixture. Chill for 1 hour or until the cheese mixture is set.
  7. To prepare jelly layer, dissolve Jell-O powder in 500ml of boiling water. Stir until all the jelly crystals have dissolved. Then add in another 250ml of cold water. Let mixture cool down to room temperature.
  8. Remove cheesecake from fridge and spoon liquid jelly mixture all over the surface. Chill for 3-4 hours until jelly layer is set.
  9. Once set, cut into 25 squares and serve cold.

 

32 thoughts on “Strawberry Jelly Hearts Cheesecake

  1. Hi, thanks for sharing your recipe. It looks n sure tastes delicious too. : )
    May I ask how much (in gram) gelatine powder should I put if I can’t get gelatine sheets? Thanks.

    1. Hi, you can substitute with 1 tbsp of gelatine powder. Bloom the powder in ¼ cup of water before adding hot milk in to dissolve.

  2. Hi

    Can list out the brand of the ingredients used?
    Would love to use the exact same ingredients as Whisk and Fold to minimise failure 😜😜

    1. Hi, the brand of the ingredients is not as important as making sure you use the right type of ingredients, e.g. whipping cream and not cooking cream, block butter and not spreadable butter or margarine. For digestive biscuits I used McVitie’s, and jelly I used strawberry flavoured Jell-O

    1. You can use either but I like using salted to add a bit of contrast to the sweetness of the rest of the dessert 😉 The crust doesn’t take long to set, by the time you finish making your cream cheese layer, you can just pour it over the biscuit base.

    1. Yes you can substitute the gelatine with 1 tbsp of agar agar powder. But you must boil the agar agar powder in ¼ cup of water to dissolve it first before adding it to the other ingredients

    1. If you are using gelatine powder, bloom 1 tbsp of gelatine powder in ¼ cup of room temperature water, then add hot milk to dissolve.

    1. Yes you can use shortbread biscuits. I think you would still need the same amount of melted butter to bind the crumbs together but you can start out with less and add more until the biscuit crumbs hold together.

    1. You can get Jell-O from most supermarkets. No it is not the same as agar agar. If using agar agar, you have to boil the agar agar first to dissolve it first.

    2. I tried it with agar agar and it didn’t turn out well, as in the texture just didn’t blend in with the cheesecake. I shall try it again with real Jell-o next time.

  3. Hi, i can’t find jelly 0, im using shaking jelly from phoon huat. is the quantity amount still the same?
    inside 1 pkt is 93g and stated 250 ml boiling water, 250 ml cold water. tks

      1. Same here. TORTALLY JELLY comes in a pack of 90g crystals & amt of water used is also 500ml (250ml of hot & 250ml of cold water) but yr recipe requires 750ml. Assume I jus need to use 1.5packs of jelly crystals to get 750ml of jelly soln? Thx

        1. Hi, the reason it is 750ml is because 500ml does not fully cover the strawberries. You can either have a thinner layer of jelly with one packet or use 1.5 packets for 750ml of water.

  4. Hi, if I were to use gelatin powder and bloom it first in 1/4 cup of water, do I need to lessen the amount of milk in the recipe as well?
    Thanks

  5. Hi there! When I add my third layer of jello, specks of cheese floated up. Im wondering why? Is my jello too hot? I freezed the cream cheese layer overnight.

    1. Your jello might be too hot or you may have to pour the jello in more gently so that it doesn’t upset the cheese layer

  6. Hi thanks for the recipe. I hv tried it but the jelly mixture leak out of the pan, bcoz i used springform pan. Any advice ? Should i dont use removeable pan next time ? Or it is bcoz the cream cheese is not fully set yet (i hv waited for 1 hour) ?

  7. Hi, I hv tried twice and i hv put the clingwrap as told. But the jelly didnt stick to the cheese, instead it sink to the bottom of the cake tin. So sad. Are we supposed to pour tht jelly to the cheese straight frm the fridge?

    1. Hi Irene, sorry to hear of what happened to your cheesecake. Did you let the cheese layer set in the fridge first before pouring the jelly that is cooled down over it? I have never encountered the jelly sinking to the bottom before 🙁

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