Jelly Cheesecake Recipe No Bake!
This simple jelly cheesecake does not require baking at all, so it is perfect for summer! You will love the rich cream filling and graham cracker crust.
Where are all the cheesecake fans? Today’s simple recipe will surely become a family favorite. It’s fast, simple and delicious-just like our No Bake Chocolate Cheesecake, Cheesecake Bites and Cheesecake Brownies.
Jelly does not bake cheesecake-so easy!
I love cheesecake recipes-whether it’s the classic New York cheesecake or the decadent chocolate cheesecake. Nothing can compare to the velvety texture and rich creaminess. But did you know that you can make a delicious no-bake cheesecake with jelly?
Yes, you can! Today I want to tell you how easy it is! This recipe is a lemon jelly cheesecake recipe with a delicious lemon flavor and crunchy whole-wheat crumb crust.
Use jelly as the cheesecake flavor in the recipe. Not only that, it also helps the cheesecake to be placed correctly. The final texture you get will not be too dense or too heavy-but very smooth, with an almost mousse-like consistency.
How to make jelly cheesecake
Crispy. Like most cheesecake recipes, you will start by making the crust. I like the whole wheat breadcrumb crust-so this recipe is enough to go along the bottom and edges. You mix whole wheat breadcrumbs, a little sugar, and melted butter together, and then press it into the jar.
filling. To make the filling, first dissolve a 4 ounce packet of jelly in ¾ cup of boiling water. Please note that you will not follow the preparation instructions on the jelly packaging. Be sure to stir the mixture to dissolve the jelly. Then when the jelly mixture cools, you will make the rest of the filling.
First, you have to beat cream cheese and powdered sugar until it is soft and not lumpy. Make sure to use full-fat brick cream cheese here. Then you will carefully mix the cooled jelly mixture with a little lemon juice. You want to do this slowly and make sure the jelly is 100% cooled before proceeding. Then it’s time to gently fold the whipped surface layer.
You have to scoop the mixture into the pan, smooth the top, and then put the cheesecake in the refrigerator to chill. It needs to be chilled for at least 6 hours before serving. So I usually make it the night before I plan to serve it.
Decorate. I like to decorate the cheesecake with some whipped cream and berries, or you can scoop a ball of lemon curd on each cake.
You can also easily make this jelly cheesecake with other kinds of jelly. My favorite is:
- For the strawberry jelly cheesecake, omit the lemon juice from the recipe and use strawberry jelly.
- For orange butter jelly cheesecake, use 2 tablespoons of orange zest instead of lemon juice. Then use orange jelly instead of lemon jelly.
Please note that for store-bought 8-inch whole-wheat crumb pie crusts, this recipe has too much filling. If you want to use pie crust-buy 2 of them. The filling recipe is enough to fill two.
How to store it?
Just in case you have leftovers, here are some tips for storing no-bake cheesecake:
- store: This cheesecake must be stored in a cold place. Cover loosely with plastic wrap or foil. The cheesecake will keep in the refrigerator for 5-7 days.
- freezing: You can freeze the whole cake or slice it. After cooling, remove the cake from the baking tray, slice it as needed, and wrap it in plastic wrap (do not add toppings). Store in an airtight container or wrap it in foil again. Mark the content and include the date of packaging.
- Store in the refrigerator for 3-4 months for best quality, but can be stored safely for 6-8 months. How to eat: Thaw in the refrigerator overnight, add the ingredients, and enjoy!
We usually like to turn it into a day Advance time For holidays and special occasions. 😉
For more lemon desserts, be sure to try:
Preparation time 30 minutes
Refrigerate for 6 hours
Total time 6 hours 30 minutes
Author Little Luna
Graham Breadcrumb Crust
- 2 1/4 cups whole wheat breadcrumbs
- 2 tablespoons sugar
- 10 tablespoons unsalted butter melted
- 3/4 cup boiling water
- 4 oz package lemon jelly
- 24 oz cream cheese uses full fat, brick style
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed lemon juice
- 8 oz tub whipped ingredients
Graham Breadcrumb Crust
In a medium bowl, whisk together the whole wheat breadcrumbs and sugar.
Stir in the melted butter.
Press the mixture into the bottom and sides of the spring plate, the mixture will not rise all the way to the top of the sides).
Put it in the refrigerator when making the filling.
Pour the jelly into boiling water. Stir the mixture to dissolve the jelly. When you make the rest of the filling, set it aside.
In a large bowl, beat the cream cheese until soft.
Add powdered sugar and then lemon juice.
Make sure the jelly mixture cools to room temperature. Using a low speed mixer, beat the jelly into the cream cheese mixture little by little. Turn off the mixer and scrape off the sides of the bowl as needed.
Carefully fold the thawed whipping batter into the mixture until it is uniform.
Scoop the filling onto the crust and smooth the top.
Put in the refrigerator for 6 hours, or until set.
When preparing to serve, carefully use a sharp thin knife around the edge of the spring plate. Carefully loosen the edge of the spring plate.
Or, put whipped cream and berries on the cheesecake.
Cover the leftovers and put them in the refrigerator.
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