Strawberry Jelly Hearts Cheesecake

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!

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


  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.


50 thoughts on “Strawberry Jelly Hearts Cheesecake”

  • 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.

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

  • 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 😜😜

    • 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

    • You can use either but I like using salted to add a bit of contrast to the sweetness of the rest of the dessert πŸ˜‰ 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.

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

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

    • 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.

    • 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.

    • 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.

  • 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

      • 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

  • 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?

  • 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.

  • 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) ?

  • 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?

    • 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 πŸ™

      • Same here! My jello even though cooled to room temperature and gently lay ontop the cheese layer, it still sank to the bottom of the cake! Its my second time trying and both times the same happened. Wondering if it could be insufficient Gelatine sheets. Can you describe size of each sheet? I added 3 sheets as recommended

        • Sorry, I haven’t encountered that problem before and don’t see how that could happen. Is it because there is a gap between the cake and the cake ring/mould so it flows down the sides to the bottom?

    • Freezing the jelly is not ideal cos it doesn’t set up nicely, the only way to save it is to remove it out of the freezer, let the ice crystals melt, then make another batch of jelly and pour a thin layer over it and refrigerate to smooth out the uneven surface

    • Hi, if you are using regular Jell-O, the pack is 170g. If you are using the sugar-free Jell-O, the pack is 17g πŸ™‚

  • Hi, the strawberry jello that I bought indicate 2 cups of hot water and 2 cups of cold water. Should i follow the instructions on the package or as per your recipe? Thanks!

  • hey i would like to know what i did wrong.. my jelly has not set even though I have left it in the fridge for 7 hours & my strawberries started to float up πŸ˜… a bit of the cream cheese came up as i was pouring the liquid on top of the cream cheese too )):

    • Sounds like the proportion of the gelatin to water is not enough. Did you use the exact same kind of Jell-O? Otherwise you may have to lower the amount of water cos different brands may work differently. As for cream cheese coming up, you have to pour very gently and not directly onto the white parts πŸ˜‰

  • Hello! Thank you for the video πŸ™‚
    I would like to ask if is it okay to use an 8 inch circular cake pan to bake instead of a rectangular one?
    For heated milk, can I use almond milk and heat it over the stove or microwave it?

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