Festive Jelly Cheesecake Slice

Festive Jelly Slice: The Perfect No-Bake Festive Dessert for Your Holiday Celebrations!

This Festive Jelly Slice brings a pop of colour and classic flavours to the Christmas dessert table with its buttery biscuit base, creamy cheesecake filling, and vibrant strawberry jelly topping. Easy to make ahead, it’s ideal for sharing with family and friends at Christmas parties or BBQs! This fun, nostalgic dessert is just as delicious as it is beautiful, making it a must-try treat this holiday season. 

Follow our simple steps to create this no-bake Christmas Jelly Slice that will become a beloved holiday tradition!

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dessert, sweets, christmas

Australian

Yield: 16

Author: Ange Zahn

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Festive Jelly Cheesecake Slice

Festive Jelly Slice is here to add some festive fun to your dessert table! This no-bake, layered delight combines a buttery biscuit base, creamy cheesecake filling, and a festive strawberry jelly top. Perfect for parties, barbecues, or treating yourself on a cosy night in! Make-ahead-friendly and irresistibly good, it’s a crowd-pleaser that’ll have everyone coming back for “just one more” slice!

Prep time: 30 MinInactive time: 24 HourTotal time: 24 H & 30 M

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Ingredients

• 250g Arnott’s Marie, Milk Arrowroot or Scotch Finger Biscuits
• 180g unsalted butter, melted
• 250g block cream cheese, softened
• 395g sweetened condensed milk
• 3 teaspoons gelatine
• ¼ cup water
• ½ cup cream
• ¼ cup lemon juice
• 85g packet strawberry jelly crystals
• 1 teaspoon gelatin

Instructions

1. Line a 20cm x 30cm slice tray with baking paper. Ensure there is enough paper to overlap the sides. This makes it easier to remove the slice once it is set.
2. Place the biscuits into a food processor and blitz until they resemble biscuit crumbs.
3. Add melted butter and pulse until the butter and biscuit crumbs are well combined.
4. Pour the biscuit mixture into a slice tray and press firmly with the back of a spoon to create a smooth base. Place in the fridge to chill whilst you prepare the cheesecake filling.
5. In a small bowl, sprinkle gelatin over the water, stir. Microwave 30 seconds or until gelatin is dissolved. Allow to cool.
6. Put the cream cheese into a mixing bowl and beat on medium to high speed until smooth.
7. Add condensed milk, lemon juice and cream. Beat on low speed until smooth and well combined.
8. Slowly trickle in the gelatin whilst the beaters are going. Ensure all gelatine is mixed thoroughly.
9. Pour over the top of the biscuit base. Refrigerate for 1-2 hours or until set.
10. Mix gelatine and jelly crystals together and make up jelly according to packet instructions. Allow to cool on the bench.
11. When the jelly has cooled, carefully pour onto the cheesecake layer. It is best to pour over the back of a spoon.
12. Refrigerate until the slice is set. Overnight is best.
13. Cut into squares or rectangles to serve.

Notes

If you don’t have a food processor, you could put the biscuits into a large snap lock bag and crush them with a rolling pin.  If using this method, you will need to place the biscuit crumbs into a separate bowl, add the melted butter and stir to combine.

Nutrition Facts

Calories

297.91

Fat

19.35 g

Sat. Fat

12.01 g

Carbs

18.45 g

Fiber

0.07 g

Net carbs

18.38 g

Sugar

16.95 g

Protein

4.1 g

Sodium

87.55 mg

Cholesterol

56.76 mg

The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.

https://www.cookingwithange.com.au/recipes/jelly-cheesecake-slice

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