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Jelly Cheesecake Slice



20 mins

Prep Time

4-5 hours

Cook Time



For the Jelly Cheesecake Slice

  • 125g plain sweet biscuits, processed to fine crumbs
  • 80g butter, melted, cooled
  • 375g cream cheese, softened
  • 1/2 cup caster sugar
  • 1 teaspoon vanilla essence
  • 200ml cream
  • 3 tablespoons boiling water
  • 3 teaspoons powdered gelatine
  • 85g packet lime jelly crystals
  • 2–3 kiwifruit — thinly sliced


For the Jelly Cheesecake Slice

  • Line the base and sides of 3.5cm deep, 16cm x 26cm cake pan with baking paper.
  • 2 Combine the biscuit crumbs with the butter. Press into the base of the lined tin and refrigerate for 1 hour.
  • Using an electric mixer, beat the cream cheese, sugar and vanilla until smooth. Gradually beat in the cream.
  • Place water in a small bowl and sprinkle over the gelatine. Stir until the gelatine dissolves. Set aside to cool slightly. Beat gelatine into the cream mixture until fully combined.
  • Pour filling over the base and refrigerate until set — around 3–4 hours.
  • Meanwhile make the jelly with 1 1/4 cups of boiling water and leave to slightly set.
  • Pour jelly over the cheesecake and decorate with the kiwifruit slices. Refrigerate until the jelly is set.