Introduction: Ready for a Light, Fruity, No-Bake Dessert?
Craving a dessert that’s as beautiful as it is delicious? This Strawberry Jelly Cheesecake combines a buttery graham cracker crust, a creamy cheesecake layer, and a vibrant strawberry-cranberry jelly topping studded with fresh strawberries. This no-bake treat is perfect for summer gatherings, special occasions, or whenever you want a refreshing, fruity dessert that’s sure to impress. With its stunning layers and easy prep, it’s a showstopper that’s simple to make. Ready to create a slice of fruity bliss? Let’s get started!
Overview: Why Strawberry Jelly Cheesecake Shines
This no-bake cheesecake is a delightful balance of textures and flavors: a crunchy graham cracker base, a creamy cheesecake filling, and a sweet-tart jelly layer with fresh strawberries. Its vibrant presentation and refreshing taste make it ideal for warm days or elegant events. The no-bake method keeps things simple, and the individual layers come together to create a dessert that’s both light and indulgent.
- Time Requirement: About 30 minutes for prep, plus 12 hours (or overnight) for chilling.
- Difficulty Level: Easy. No baking required, just mixing, layering, and chilling.
- Why It’s Special: The fresh strawberries and pink cranberry jelly add a fruity, vibrant top layer, while the creamy cheesecake and crunchy crust provide a perfect contrast. It’s naturally vegetarian and customizable.
Essential Ingredients: What You’ll Need
This recipe has three components—graham cracker crust, cheesecake layer, and jelly layer—with a short list of ingredients that deliver bold flavors. Fresh strawberries and quality cream cheese are key.
- Graham Cracker Crust:
- 100 g (1 cup) honey graham crackers, finely crushed: Creates a sweet, crunchy base.
- 1 tablespoon brown sugar: Adds a hint of caramel-like sweetness.
- 30 g (2 tablespoons) unsalted butter, melted: Binds the crust for a firm texture.
- Cheesecake Layer:
- 125 g (½ cup) heavy whipping cream: Adds lightness and fluffiness to the filling.
- 250 g (1 cup) cream cheese, softened: Provides a creamy, tangy base.
- 30 g (2 tablespoons) Greek yogurt: Adds a slight tang and smooth texture.
- 75 g (⅔ cup) powdered sugar: Sweetens the filling without graininess.
- 1 teaspoon vanilla extract: Enhances the flavor with a warm note.
- Jelly Layer:
- 2 teaspoons gelatin powder: Sets the jelly for a firm, glossy top.
- 50 mL (3 tablespoons) cold water: Used to bloom the gelatin.
- 250 mL (1 cup) pink cranberry juice: Adds a sweet-tart flavor and vibrant color.
- 5–6 large strawberries, sliced: Provide fresh, fruity bursts and a decorative touch.
- Substitutions and Variations:
- Dairy-Free: Use vegan cream cheese, coconut cream instead of heavy cream, and dairy-free yogurt. Swap butter for vegan butter.
- Gluten-Free: Replace graham crackers with gluten-free graham crackers or cookies.
- Lower Sugar: Reduce powdered sugar to 50 g and use a low-sugar cranberry juice or dilute with water.
- Juice Swap: Substitute pink cranberry juice with raspberry juice, pomegranate juice, or a strawberry puree-water mix.
- Gelatin-Free: Use 1–1.5 teaspoons agar-agar powder for a vegetarian alternative, following package instructions for dissolving.
- Flavor Boost: Add 1 teaspoon lemon zest to the cheesecake layer for a citrusy kick.
Why These Ingredients Matter: The graham cracker crust offers a sweet, crunchy foundation, the cheesecake layer provides creamy richness, and the jelly layer with fresh strawberries adds a refreshing, fruity finish.
Step-by-Step Instructions: Crafting Your Strawberry Jelly Cheesecake
This no-bake recipe is straightforward, with layers that come together easily for a stunning dessert. Follow these steps for a perfect cheesecake!
Step 1: Prepare the Graham Cracker Crust
- Line a 6-inch springform pan with a strip of parchment paper around the sides, securing with tape if needed, and set aside.
- In a small bowl, combine 100 g finely crushed honey graham crackers and 1 tablespoon brown sugar.
- Pour in 30 g melted unsalted butter and stir until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of the pan using a spatula or the back of a spoon, ensuring an even layer that reaches the edges.
- Chill the crust in the fridge while preparing the cheesecake layer.
- Tip: Crush graham crackers in a food processor or zip-top bag for fine crumbs, and press firmly to avoid a crumbly base.
Step 2: Make the Cheesecake Layer
- In a mixing bowl, whip 125 g heavy whipping cream with an electric mixer until stiff peaks form (about 3–5 minutes). Set aside.
- In a separate large bowl, beat 250 g softened cream cheese, 30 g Greek yogurt, 75 g powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy (about 2 minutes).
- Gently fold half of the whipped cream into the cream cheese mixture with a spatula, using an upward motion to maintain airiness. Fold in the remaining whipped cream until no streaks remain.
- Spread the cheesecake mixture over the chilled graham crust, smoothing with an offset spatula to ensure an even layer that reaches the sides.
- Chill in the fridge while preparing the jelly layer.
- Tip: Ensure the cream cheese is softened to avoid lumps, and fold gently to keep the filling light and fluffy.
Step 3: Prepare the Jelly Layer
- In a small bowl, add 50 mL cold water and sprinkle 2 teaspoons gelatin powder evenly over the surface. Let sit for 5 minutes until the gelatin blooms into a thick gel.
- Microwave the bloomed gelatin for 30 seconds, stirring until it dissolves into a clear liquid.
- Pour the melted gelatin into 250 mL pink cranberry juice and stir well to combine. Set aside to cool slightly.
- Arrange 5–6 sliced large strawberries on top of the chilled cheesecake layer, overlapping slices slightly to hold them in place.
- Pour half of the cranberry juice mixture over the strawberries, covering about half their height. Chill in the fridge for 15 minutes until almost set to prevent the strawberries from floating.
- Pour the remaining juice mixture over the partially set layer and chill for at least 12 hours or overnight until fully set.
- Tip: Pour the jelly slowly to avoid disturbing the strawberries, and ensure the first layer is nearly set before adding the rest.
Step 4: Serve
- Remove the cheesecake from the fridge and slowly release the springform pan’s lock.
- Carefully peel away the parchment paper from the sides.
- Slice with a sharp, warm knife (run under hot water and wipe dry) for clean cuts, and serve chilled.
- Tip: Let the cheesecake sit at room temperature for 5–10 minutes for easier slicing and a creamier texture.
Assembly: Creating the Perfect Strawberry Jelly Cheesecake
Assembling this cheesecake is all about layering for a balance of textures and vibrant presentation. Here’s how to make it shine:
- Build the Crust: Press the graham cracker mixture evenly for a sturdy, crunchy base.
- Add the Cheesecake Layer: Spread the creamy filling smoothly, ensuring it reaches the edges for a polished look.
- Top with Jelly and Strawberries: Arrange strawberry slices neatly and pour the jelly in two stages for a clear, vibrant layer.
- Presentation Tips:
- Serve on a cake stand to highlight the colorful layers and glossy jelly top.
- Garnish with extra strawberry slices, mint leaves, or a dusting of powdered sugar for elegance.
- Cut into wedges to show off the distinct layers of crust, cheesecake, and jelly.
- Serving Tip: Serve chilled for a refreshing, firm texture, and use a sharp knife for clean slices.
Storage and Make-Ahead Tips
This cheesecake is ideal for preparing ahead and stores well with proper care. Here’s how to keep it fresh:
- Storing Leftovers:
- Fridge: Store covered with plastic wrap or in an airtight container in the fridge for up to 3 days. The jelly may soften slightly over time.
- Freezer: Freeze the cheesecake (without the jelly layer) for up to 1 month, wrapped tightly in plastic wrap and foil. Add the jelly layer after thawing in the fridge.
- Serving Tip: Refresh with fresh strawberry slices if the topping dulls after storage.
- Make-Ahead Tips:
- Prepare the crust and cheesecake layer up to 2 days in advance and chill. Add the jelly layer the day before serving.
- Slice strawberries just before assembling to prevent browning, or toss with a splash of lemon juice if prepping ahead.
- Keep graham crackers in an airtight container to stay crisp until use.
Recipe Variations: Get Creative!
Strawberry Jelly Cheesecake is versatile, so you can tweak it to suit your taste. Here are some fun ideas:
- Raspberry Jelly Cheesecake: Swap strawberries and cranberry juice for raspberries and raspberry juice.
- Mango Jelly Cheesecake: Use mango slices and mango juice for a tropical twist.
- Lemon Jelly Cheesecake: Add 1 tablespoon lemon zest to the cheesecake layer and use lemon juice for the jelly.
- Chocolate Crust Cheesecake: Replace graham crackers with crushed chocolate cookies for a richer base.
- Mini Jelly Cheesecakes: Use a muffin tin with liners for individual portions, adjusting ingredient amounts accordingly.
Conclusion: Savor the Fruity Bliss of Strawberry Jelly Cheesecake!
You’ve just created a Strawberry Jelly Cheesecake that’s as stunning as it is delicious! With its buttery graham cracker crust, creamy cheesecake filling, and vibrant strawberry-cranberry jelly topping, this no-bake dessert is perfect for any occasion, from summer parties to elegant dinners. Get creative with variations or garnishes, and enjoy every refreshing, creamy bite. How will you make your cheesecake unique? Share your ideas in the comments—I’d love to hear them!
Print
Strawberry Jelly Cheesecake
Description
Craving a dessert that’s as beautiful as it is delicious? This Strawberry Jelly Cheesecake combines a buttery graham cracker crust, a creamy cheesecake layer, and a vibrant strawberry-cranberry jelly topping studded with fresh strawberries.
Ingredients
This recipe has three components—graham cracker crust, cheesecake layer, and jelly layer—with a short list of ingredients that deliver bold flavors. Fresh strawberries and quality cream cheese are key.
-
Graham Cracker Crust:
-
100 g (1 cup) honey graham crackers, finely crushed: Creates a sweet, crunchy base.
-
1 tablespoon brown sugar: Adds a hint of caramel-like sweetness.
-
30 g (2 tablespoons) unsalted butter, melted: Binds the crust for a firm texture.
-
-
Cheesecake Layer:
-
125 g (½ cup) heavy whipping cream: Adds lightness and fluffiness to the filling.
-
250 g (1 cup) cream cheese, softened: Provides a creamy, tangy base.
-
30 g (2 tablespoons) Greek yogurt: Adds a slight tang and smooth texture.
-
75 g (⅔ cup) powdered sugar: Sweetens the filling without graininess.
-
1 teaspoon vanilla extract: Enhances the flavor with a warm note.
-
-
Jelly Layer:
-
2 teaspoons gelatin powder: Sets the jelly for a firm, glossy top.
-
50 mL (3 tablespoons) cold water: Used to bloom the gelatin.
-
250 mL (1 cup) pink cranberry juice: Adds a sweet-tart flavor and vibrant color.
-
5–6 large strawberries, sliced: Provide fresh, fruity bursts and a decorative touch.
-
-
Substitutions and Variations:
-
Dairy-Free: Use vegan cream cheese, coconut cream instead of heavy cream, and dairy-free yogurt. Swap butter for vegan butter.
-
Gluten-Free: Replace graham crackers with gluten-free graham crackers or cookies.
-
Lower Sugar: Reduce powdered sugar to 50 g and use a low-sugar cranberry juice or dilute with water.
-
Juice Swap: Substitute pink cranberry juice with raspberry juice, pomegranate juice, or a strawberry puree-water mix.
-
Gelatin-Free: Use 1–1.5 teaspoons agar-agar powder for a vegetarian alternative, following package instructions for dissolving.
-
Flavor Boost: Add 1 teaspoon lemon zest to the cheesecake layer for a citrusy kick.
-
Why These Ingredients Matter: The graham cracker crust offers a sweet, crunchy foundation, the cheesecake layer provides creamy richness, and the jelly layer with fresh strawberries adds a refreshing, fruity finish
Instructions
Step 1: Prepare the Graham Cracker Crust
-
Line a 6-inch springform pan with a strip of parchment paper around the sides, securing with tape if needed, and set aside.
-
In a small bowl, combine 100 g finely crushed honey graham crackers and 1 tablespoon brown sugar.
-
Pour in 30 g melted unsalted butter and stir until the mixture resembles wet sand.
-
Press the mixture firmly into the bottom of the pan using a spatula or the back of a spoon, ensuring an even layer that reaches the edges.
-
Chill the crust in the fridge while preparing the cheesecake layer.
-
Tip: Crush graham crackers in a food processor or zip-top bag for fine crumbs, and press firmly to avoid a crumbly base.
Step 2: Make the Cheesecake Layer
-
In a mixing bowl, whip 125 g heavy whipping cream with an electric mixer until stiff peaks form (about 3–5 minutes). Set aside.
-
In a separate large bowl, beat 250 g softened cream cheese, 30 g Greek yogurt, 75 g powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy (about 2 minutes).
-
Gently fold half of the whipped cream into the cream cheese mixture with a spatula, using an upward motion to maintain airiness. Fold in the remaining whipped cream until no streaks remain.
-
Spread the cheesecake mixture over the chilled graham crust, smoothing with an offset spatula to ensure an even layer that reaches the sides.
-
Chill in the fridge while preparing the jelly layer.
-
Tip: Ensure the cream cheese is softened to avoid lumps, and fold gently to keep the filling light and fluffy.
Step 3: Prepare the Jelly Layer
-
In a small bowl, add 50 mL cold water and sprinkle 2 teaspoons gelatin powder evenly over the surface. Let sit for 5 minutes until the gelatin blooms into a thick gel.
-
Microwave the bloomed gelatin for 30 seconds, stirring until it dissolves into a clear liquid.
-
Pour the melted gelatin into 250 mL pink cranberry juice and stir well to combine. Set aside to cool slightly.
-
Arrange 5–6 sliced large strawberries on top of the chilled cheesecake layer, overlapping slices slightly to hold them in place.
-
Pour half of the cranberry juice mixture over the strawberries, covering about half their height. Chill in the fridge for 15 minutes until almost set to prevent the strawberries from floating.
-
Pour the remaining juice mixture over the partially set layer and chill for at least 12 hours or overnight until fully set.
-
Tip: Pour the jelly slowly to avoid disturbing the strawberries, and ensure the first layer is nearly set before adding the rest.
Step 4: Serve
-
Remove the cheesecake from the fridge and slowly release the springform pan’s lock.
-
Carefully peel away the parchment paper from the sides.
-
Slice with a sharp, warm knife (run under hot water and wipe dry) for clean cuts, and serve chilled.
-
Tip: Let the cheesecake sit at room temperature for 5–10 minutes for easier slicing and a creamier texture
FAQs: Your Strawberry Jelly Cheesecake Questions Answered
Q: Can I use store-bought whipped topping instead of heavy cream?
A: Yes, use about 1 ½ cups whipped topping, but freshly whipped cream gives a lighter, fresher texture. Fold gently with the cream cheese mixture.
Q: Is this cheesecake healthy?
A: It’s a treat, but strawberries are rich in vitamin C, and Greek yogurt adds protein. Use lower-sugar juice or reduced powdered sugar for a lighter option.
Q: Why didn’t my jelly layer set?
A: Ensure the gelatin is fully bloomed and dissolved, and avoid pouring hot juice over the cheesecake, as heat can affect setting. Chill for at least 12 hours.
Q: Can I use other fruits for the jelly layer?
A: Yes, try raspberries, blueberries, or mangoes with a matching juice or puree for a different flavor.
Q: How long does it take to prep this cheesecake?
A: About 30 minutes for prep, plus 12 hours (or overnight) for chilling. It’s hands-off after assembly!
Q: Can I make this without gelatin?
A: Use 1–1.5 teaspoons agar-agar for a vegetarian alternative, but boil with the juice as per package instructions for proper setting.