Raspberry Jelly Cheesecake Slice

Cheesecake with extras!

The jelly (jello) layer on this cheesecake makes it look pretty and also seem much lighter than a traditional cheesecake. Being a slice it is suited to serving in smaller pieces which makes it great for guests. It isn’t exactly finger food as of course the jelly is wobbly, but it would still be fine for a buffet.

I used frozen raspberries to make this but any frozen berry would be just as good. Simply match the flavour of the jelly to the berry that you use.

You can make this in advance and keep it in the fridge in an airtight container. It is best served straight from the fridge.

I adapted a recipe that I found in the December 2013 issue of Super Food Ideas magazine.

Ingredients – serves 10-12:

  • 250g/8 oz chocolate cookies
  • 85g/3 oz unsalted butter, melted
  • 1/3 cup boiling water
  • 2 teaspoons powdered edible gelatin
  • 250g/8 oz cream cheese, softened (I used 1 block of Philadelphia)
  • 1/2 cup light sour cream
  • 1/2 cup thickened (heavy/double) cream
  • 1/2 cup white sugar
  • 1 cup frozen raspberries
  • 1 packet raspberry jelly (jello), (I used a 85g/3 oz packet of jelly crystals)


  • Lightly grease a 20cm/8 inch square loose-bottomed cake pan with a little cooking spray or butter.
  • Blitz the cookies in your food processor until they are crumbs. Place into a medium bowl and add the melted butter. Stir to coat the crumb in the butter, then tip into the prepared pan and spread, pressing to form the base layer. Place in the fridge for 30 minutes.
  • Meanwhile, put the boiling water into a small heatproof bowl and sprinkle over the gelatin. Stir until dissolved then set aside to cool.
  • Put the cream cheese into a large bowl and beat until smooth. Add the sour cream, cream and sugar and beat again.
  • Add the cooled gelatin mixture then mix until combined.
  • Fold in the frozen raspberries then pour the mixture into the pan over the crumb base. Use a spatula to level the surface. Put in the fridge for 2-3 hours until set.
  • Make up the jelly (jello) mixture in a jug according to the packet instructions. Leave to cool in the jug – if you pour the warm jelly mixture over the cheesecake layer it will melt.
  • Once the jelly mixture has cooled, pour it over the cheesecake layer and then put back in the fridge for another 3-4 hours, or overnight, until the jelly has set.
  • When ready to serve, remove from the pan and cut into pieces.
  • Enjoy!

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One Response to Raspberry Jelly Cheesecake Slice

  1. The Editor says:

    Reblogged this on Recipe Reblog.

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