Oct 10

Lemon & Raspberry Jelly Cheesecake Slice




Mum used to make this for us as kids. While I don’t exactly know her original recipe I am hoping to recreate the “idea” of it from memory. I remember that there was a layer of biscuits, a layer of regular cream cheese filling and then it was all topped with a final layer of raspberry jelly. Mmm … jellyyyyy!



I have a thing for jelly (or Jello, depending where you’re from). There will be some days where all I really really want is just plain ‘ol jelly and ice cream. Nothing fancy … just strawberry jelly and vanilla ice cream eaten from a coffee mug. Don’t ask me where I got this from. It’s not like we ever had such luxuries growing up. We never had after-dinner puddings; those were only served on special occasions. Still we did have the occasional treat at teatime, when Mum was feeling adventurous enough to try something new and exciting.



Anyway, this recipe is real simple even though it might look a touch fancy-schmancy. The flavour combination works really well too. If you are not a fan of raspberry flavoured jelly then use whatever flavour you do like then. Strawberry is a good option. Or how about lemon jelly on lemon cheesecake? Still a win combination.






Ingredients :

  • 200 g digestive biscuits, crushed fine
  • 1 tsp fine sugar
  • 50 g butter
  • 400 g cream cheese
  • 100 mls thickened cream
  • 2 tbsp sugar
  • zest from one lemon
  • juice from half a lemon
  • 2 sheets gelatine, pre-soaked
  • 2 tbsp hot water.
  • 1 package raspberry jelly crystals




1. Make the jelly following directions on the package. Usually this entails adding a cup of boiling water and another cup of cold water. Stir well and let it chill in the fridge.


2. Meanwhile spray a springform pan with cake lubricant and line the base with parchment paper.


3. Crush the biscuits and add the 2 tsps sugar and melted butter. Mix until everything comes together. Press the biscuits to the bottom of the pan and let it chill in the freezer.


4. In a bowl combine cream cheese, heavy cream and sugar. Whip until mixture becomes thick and fluffy. Now add the lemon juice and zest. Whip again to incorporate fully.


5. Dissolve the gelatine sheets in 2 tbsps of hot water. Stir to remove any lumps. Now add this to the cream cheese mixture. Beat until thoroughly combined. Pour this over the now chilled biscuit bases leaving about a centimetre allowance at the top. Arrange some raspberries on the surface, pressing them into the cream cheese slightly to hold them in place. Bang the tin on the benchtop to help settle the mixture and remove air pockets.


6. Return the cheesecakes to the freezer to set for approximately 30 mins to an hour.


7. Remove the cheesecakes and pour over some jelly, ensuring to cover all the raspberries fully. Carefully return the cheesecake to the fridge and let it sit overnight for the jelly to set.







So there you have it folks, my cute little lemon and raspberry jelly cheesecake recipe. If you enjoyed this recipe then you might also like my other no-bake cheesecake recipes that I have posted recently :   Oreo Cheesecake , Chocolate-Mint Cheesecake and Blackforest Cheesecake. More will be coming in due time, depending on my success rate in the kitchen … which is iffy at best.



So until next time … enjoy and keep experimenting.




~ ENJOY!! ~





Permanent link to this article: http://foodflurries.com/sweet/lemon-raspberry-jelly-cheesecake-slice


  1. Sarah Volpe

    So when do I get to come over for Afternoon tea? It looks like you’ve got it all covered! 🙂

    1. bubviv

      Whenever you’re in the vicinity. I’ve always wanted to host my very own English-style teaparty.

Leave a Reply

Your email address will not be published. Required fields are marked *