The Best Strawberry Jelly Cheesecake

Sweet red strawberries look so beautiful on top of the no-bake cheesecake! This beautiful show-stopping No-Bake Strawberry Jelly Cheesecake is a perfect dessert for a special occasion. Impress your family and friends with this Strawberry Jelly Cheesecake with plenty of red fresh strawberries inside the transparent lemon jelly layer that look so beautiful just like red jewels.

It seems fancy, but don’t be intimidated it isn’t as difficult to make as you may think. I’ll show you how to make this Strawberry Jelly Cheesecake easily with a step-by-step guide with photos, tips, and useful information. It comes together very easily if you follow the instruction and steps carefully.

About Strawberry Jelly Cheesecake REcipe

This No-Bake Strawberry Jelly Cheesecake is one of my favorite desserts and one of the most beautiful no-bake cheesecakes I’ve ever made.

This strawberry jelly cheesecake is made with a cookie crust, mildly sweetened mousse-like no-bake cheesecake layer, a strawberry jelly layer, and then topped with fresh strawberries in a transparent lemon jelly layer. The harmony of all these layers makes it a perfect dessert.

Patience is the key to achieving the best result when making this beautiful no-bake strawberry jelly cheesecake. You need to make it layer by layer and chill it in the refrigerator until each layer is set before you add the next layer. And you also need to chill the whole cake in the fridge until it is fully set preferably overnight for the best results.

THE LAYERS OF STRAWBERRY JELLY CHEESECAKE

This Strawberry Jelly Cheesecake has 4 layers.

• Cookie Crust Base: For no-bake cheesecake bases, graham crackers or digestive biscuits are commonly used but I use whatever cookies are available. So, just feel free to use your choice of cookies as you like.
• No-bake cheesecake layer: I used a light, fluffy, not-too-sweet cheesecake filling that is made with cream cheese, strained yogurt, sugar, and whipped cream. Gelatin helps to hold all the ingredients together.
• Strawberry jelly layer: I used store-bought strawberry juice to make the strawberry jelly layer. However, you can use any other red color juice.
• Lemon jelly layer with strawberries: I used lemon juice, water, and sugar to make the transparent jelly layer. For the topping, I used Japanese strawberries as they are readily available and very sweet.

INGREDIENTS FOR Strawberry Jelly Cheesecake

For the Crust

• Cookies– Use your choice of cookies/crackers.
• Unsalted butter: unsalted butter melted holds the crust together

For the Cheesecake Layer

• Cream Cheese: Use full-fat white cream cheese like Philadelphia cream cheese.
• Sugar-I used white granulated sugar for adding sweetness.
• Strained Yogurt: I usually use strained yogurt. You can use Greek yogurt or sour cream instead.
• Salt-Adding salt is optional but it balances out all other flavors.
• Lemon juice: Use freshly squeezed lemon juice for best results. You can also use lime juice.
• Heavy whipping cream: keep refrigerated until used to whip the cream.
• Gelatin Powder: I used gelatin powder. If you use another kind of gelatin please follow the instruction in the packet.
• Milk: For hydrating (blooming) the gelatin.

For the Strawberry Jelly Layer

• Strawberry juice– I used store-bought strawberry juice but you can use any red juice available.
• Gelatin Powder: I used gelatin powder. If you use another kind of gelatin please follow the instruction in the packet.
• Water: For hydrating (blooming) the gelatin.

For the Lemon Jelly layer

• Water: For making the lemon juice mixture.
• Lemon juice: Use freshly squeezed lemon juice for best results. You can also use lime juice.
• Sugar: I used white granulated sugar for adding sweetness.
• Gelatin Powder: I used gelatin powder for making all the layers. If you use another kind of gelatin please follow the instruction in the packet.
• Water: For hydrating (blooming) the gelatin.

For the Topping

• Strawberries: I used sweet Japanese strawberries. Make sure to wash and thoroughly dry the strawberries before using them.

the Pan

Use a spring-form pan or removable bottom pan (loose bottom pan) for easy removal later. I used a 15 cm removable bottom pan. If using a bottomless cake ring, do not forget to put the cake board at the bottom. Use parchment paper or around the edge of your cake pan or ring to ease the removal of your cheesecake.

Tips for Making
the Best Strawberry Jelly Cheesecake

These tips will help you make the best no-bake cheesecake every time!

Use a Hand Mixer

To make a light and airy mousse-like cheesecake filling, use an electric hand mixer if you have one.

Ingredients

• All your ingredients (cream cheese, whipping cream, and yogurt) must be full-fat to make a firm cheesecake.
• Make sure the whipped cream and the bowl are thoroughly chilled, so it will easily whip to stiff peaks.
• Your cream cheese needs to be at room temperature before mixing. If the cream cheese is cold, it will be difficult to beat the cream cheese until it is smooth and creamy.
• Pull the cream cheese and yogurt out of the fridge for at least an hour to come them to room temperature.

Chilling

• To create this no-bake strawberry jelly cheesecake, it needs to be refrigerated for about 24 hours.
• Make sure to make a space in your refrigerator to chill the cheesecake before you starting to make the cake.
• You should make sure to chill the crumb crust for at least 30 minutes before filling it.
• Every layer of filling needs proper chilling, so make sure to chill each layer until it is fully set before adding the next layer.
• For the best results and texture, the whole cake should be chilled in the fridge preferably overnight. Otherwise, the texture of the cheesecake will be more like mousse.
• Freezing a no-bake cheesecake topped with fruit and jelly is not recommended. Make sure to chill the layers as well as the whole cake in the fridge NOT the freezer until fully set.

storing Suggestions

This cheesecake requires constant refrigeration. Make sure to store it in a container to make sure it does not absorb any smell from the fridge or dry out. It can be stored in a container in the fridge for 2 to 3 days. Keep any leftovers in the fridge in an air-tight container.

MORE CHEESECAKE RECIPES

I am a big fan of cheesecake and I have tried pretty much many cheesecake recipes. I have shared several cheesecake recipes on this blog and many more to come…

The Best Strawberry Jelly Cheesecake
(Step-by-Step Recipe)

Prep Time: 50 mins
Chilling Time: 16 hours
Servings: 15 cm Cake

INGREDIENTS

Cookie Crust
120 g crackers, finely crushed
50 g unsalted butter, melted

Cheesecake Layer
200 ml heavy whipping cream
100 g granulated sugar, divided
200 g cream cheese, softened
100 g strained yogurt
1 tablespoon lemon juice
5 g gelatin
50 ml milk, slightly warm

Strawberry Jelly Layer
200 ml strawberry juice
5 g gelatin powder
50 ml water

Lemon Jelly Layer
400 ml water, warm
100 g granulated sugar
2 tablespoon lemon juice
10 g gelatin powder
100 ml cold water

For Topping
Small strawberries, as needed

Gather the ingredients

Prepare the Pan

Grease the base and sides of the spring-form pan or removable bottom pan with butter and line with parchment paper (or cake plastic wrap). About 2 cm of parchment paper should be extended above the edge of the pan.

Make the Crust

Here are the ingredients for making the crust, crackers/cookies, and melted butter.

Pulse the cookies/crackers in a food processor until it resembles crumbs. Add melted butter and pulse to combine.

OR put the cookies/crackers in a zip lock bag and crush them with a rolling pin.

Mix the cookie crumbs with butter.

Transfer the prepared cookie crumbs to the pan and press firmly to form a base. Use a cup/glass with a flat bottom to make an evenly flat and smooth base.

Chill the pan in the fridge for about 30 minutes or more until the base is set.

Make the Cheesecake Layer

Make sure the whipped cream and the bowl are thoroughly chilled, so it will easily whip to soft peaks.

Whip the heavy cream with sugar (50 g) until soft peaks form. And, set aside.

Place the softened cream cheese in a mixing bowl. First, beat the cream cheese using a rubber spatula.

Now, beat the cream cheese with sugar (50g) and salt using a hand mixer on medium speed until smooth and creamy.

Add the strained yogurt and lemon juice and continue beating until smooth. Make sure there are no lumps.

Place the milk in a small, microwave-safe bowl and sprinkle the gelatin on top.

Give it time to bloom for about 5 minutes.

Then heat gently in the microwave for about 20 seconds (500w) and stir until dissolved.

Add the prepared gelatin and beat for about one minute.

Using a rubber spatula, fold the whipped cream into the cream cheese mixture carefully not to deflate all the air in the whipped cream.

The cheesecake filling is ready.

Take out the prepared pan from the refrigerator and pour the cheesecake filling over the crust. Let chill in the fridge until fully set for about 4 hours or as needed.

Make the Strawberry Jelly Layer

Fill a small bowl (microwave-safe) with 50ml of water. Sprinkle gelatin powder into the water and let it sit for 5 minutes to let the gelatin bloom. Microwave for 20 (500 W) seconds and stir until the gelatin dissolves into a clear liquid.

Place the strawberry juice in a microwave-safe bowl. Heat gently in the microwave for about 1 minute (500 w) until just warm.

Add the prepared gelatin mixture and mix until well combined. Let it cool for about 10 minutes or so.

Take the pan out of the fridge. Make sure the cheesecake layer is fully set. Gently pour the strawberry jelly on top of the cheesecake layer. Place the pan again in the refrigerator for about 2 hours until the layer is fully set.

Prepare the strawberries

I used 22 small-size strawberries for this cake. Wash the strawberries and then pat them dry with paper towels, making sure to absorb as much water as possible. Let them dry completely on fresh paper towels before use.

Remove the hull and cut 8 strawberries into halves.

I used 14 whole strawberries to decorate the center of the cake.

Arrange the strawberries

Take the pan out of the fridge. Make sure the jelly layer is fully set. Arrange the strawberry halves around the edge.

Arrange the whole strawberries in the center. Place the cake in the fridge until you prepare the lemon jelly.

Make the lemon Jelly Layer

Fill a small bowl with 50ml of water. Sprinkle gelatin powder into the water and let it sit for 5 minutes to let the gelatin bloom. Microwave for 20 (500 W) seconds and stir until the gelatin dissolves into a clear liquid.

Mix warm water, lemon juice and sugar in a mixing bowl until the sugar is dissolved.

Pour the prepared gelatin into the lemon mixture. Mix well. Set aside until cool.

Pour half of the lemon jelly mixture on top of the cheesecake layer until it covers about half of the strawberries. Let this layer chill in the fridge for about 1 hour until set.

Pour in the rest of the lemon jelly mixture.

Chill in the fridge for about 8 hours or preferably overnight until the cake is fully set.

Make sure the cheesecake is fully set before releasing it from the pan.

UNMOLD THE CHEESECAKE

To unmold, put the cake pan on a cup/glass and then gently push down the ring.

Remove the parchment paper.

Serve & Enjoy!

Place the cheesecake on a serving plate. Serve & Enjoy!

The Best Strawberry Jelly Cheesecake Recipe

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