Ingredients
– 40 grams Blueberry Jelly crystals
– 40 grams Lemon Jelly crystals
– 40 grams Raspberry Jelly crystals
– 1/4 cup Boiling Water for each jelly (3 x 1/4 cup)
– 250 grams Vanilla Biscuits
– 125 grams Butter (melted)
– 1 tablespoon Lemon Zest
– 1/2 cup Cream
– 675 grams Cream Cheese (3 blocks of 225 grams each)
– 1 cup Icing Sugar (140 grams)
– 1 1/2 teaspoons Vanilla Essence
– few drops Lemon Food Colouring for lemon jelly layer
– 1-2 teaspoons Lemon Juice to taste for lemon jelly layer
– 1/4 to 1/2 teaspoon Raspberry Essence optional, to taste for raspberry jelly layer
– 2/3 cup Cream
– 2 tablespoons Icing Sugar
– 1/2 teaspoon Vanilla Essence
– Mini Candy Easter Eggs for decoration
Instructions
1-First, let the cream cheese soften and prepare the jelly mixtures by dissolving each in boiling water.
2-Make the crust by crushing biscuits with butter and zest, then press into the tin.
3-Whip the cream and beat the cream cheese mixture before dividing and layering.
4-Chill each layer briefly to keep them distinct, then refrigerate the full cheesecake overnight.
5-Before serving, add whipped cream swirls and mini candy Easter eggs for decoration, and use a spatula to transfer it to a plate.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
❄️ Refrigerate each jelly layer until fully set before adding the next to maintain distinct layers.
🍋 Add lemon food coloring and lemon juice to the lemon jelly layer for a bright, zesty flavor.
🎂 Use room temperature cream cheese for a smoother and fluffier cheesecake filling.
- Prep Time: 2 hours
- Chilling Time: 12 hours
- Category: Dessert
- Method: No Bake, Layering
- Cuisine: Western
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/16th cake)
- Calories: 389
- Sugar: 18g
- Sodium: 218mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 91mg