Ambrosial No bake Strawberry Jelly Cheesecake Slice is an uncomplicated recipe that results in a lush creamy dessert that’s sets beautifully in the fridge. I have always been crazy about cheesecake, especially strawberry and vanilla cheesecake to be exact. Everything comes together to create the perfect treat for your pleasure.
This No bake Strawberry Jelly Cheesecake Slice recipe is perfect for those who like all things sweet that acquire a variation of flavours. I admit, not everyone has the same taste and enjoy the same things but each time I prepare this it’s gone in a flash.
To be honest, I actually prefer baked cheese cake, with passion fruit and caramel being my favourites. During those dreadful winter months those might be a good alternative but for now when we can still enjoy nice weather, I want to share my good old summer fridge cheese cake recipe with you.
The very first time I fell in love with strawberry cheesecake was one evening at one of the functions at our home in Cape Town. My family was big on entertainment and catering but for this event, everyone had brought something along. I can’t exactly remember what the occasion was but I can distinctively remember the moment my eyes fell on the Strawberry Jelly Cheesecake dessert.
What first caught my attention was the presentation of it. It was beautifully decorated with fresh strawberries and heavy cream and it just looked stunning. When I went ahead and helped myself to a slice or two, the first thing I tasted was the firm biscuit base that had a cinnamon flavour and the smooth texture of the creamy filling. It tasted just as good as it looked. What good is something looking great but tasting terrible, right? Unfortunately, I have no idea who made the cheesecake that day but I can definitely say that whoever it was did a fantastic job.
This Jelly Cheesecake Slice is smooth and velvety in texture, with a sharp, rich taste. I have to say, this recipe is more of a luxurious kind due to the mascarpone being added, but yet so simple as well. Some ingredients can be left out but the recipe as is, is delightful.
Top tips for the best Jelly Cheesecake Slice filling and biscuit base
For this particular Strawberry Jelly Cheesecake recipe, I add a few additional ingredients to enhance the flavour such as vanilla extract/essence, mascarpone cheese, cinnamon and lemon zest. For me, this creates the kind of flavour that I like. The lemon and lemon zest, along with the sugar content of the other ingredients creates a surge of flavour that you simply cannot resist. For the topping, I use only strawberry jelly and or fresh strawberries and serve it in different ways if I’m feeling a bit creative.
- Be sure to use the cream cheese and the mascarpone cheese are at room temperature before proceeding to mix as this will also result in clumps.
- Be sure to whip all ingredients thoroughly to ensure a smooth outcome. Failing to whip ingredients together properly will result in clumps.
- If you want to achieve a sweeter taste it may be better to reduce the amount of lemon juice added.
- If you are looking to find a cheaper option than the mascarpone cheese, you may use full fat creamed cottage cheese or full fat cream cheese with the condensed milk will to give you fabulous results as well.
- Be sure to add enough melted butter to the biscuit crumbs for the base. Add additional melted butter if needed and thoroughly work it through to avoid a crumbling base.
Why add Mascarpone cheese to the Jelly Cheesecake Slice filling
Well, Mascarpone was used for many things cooking related in our home but I was not a fan of it till my trip to Istanbul in 2017. Whilst in Istanbul, we went on a few fantastic food tours. Our first food tour featured the type of breakfast the Turkish people enjoy and for those who don’t know, you cannot travel to Turkey without enjoying the velvety clotted cream bathed in a sweet sweep of honey known as bal kaymak. I literally could not get enough this stuff while we were in Turkey.
Read more: Culinary backstreets food tour of Istanbul
I was a bit obssesed and when I got back to Cape Town I had an unusual craving for it and since we couldn’t find kaymak, I remembered mascarpone. I got me some mascarpone and swooped a bit of honey over it on crispy toast and that got my craving slightly satisfied. It was like Istanbul all over again. I use mascarpone quite a lot and especially in desserts. I use it for waffle topping, fridge tarts, flap-jack toppings and now, cheese cake. In our home you will always find mascarpone. It’s just one of those things that we always have.
No bake Cheesecake Slice variations and garnish for those who don’t like jelly
- Blueberries are also a pretty and delicious way to decorate your dessert. Homemade blueberry jam tastes heavenly.
- Whipped caramel or caramel syrup compliments cheese cake really well too.
- Chocolate syrup/sauce or melted chocolate is great as well. If all else fails, chocolate is always there to save the day.
- Fresh fruits are also a beautiful way to decorate any dessert.
- And lastly, jelly makes for an affordable but luscious looking homemade dessert.
Other recipes you may like
- Dreamy Moist Strawberry Vanilla Cake recipe
- Best Glazed Orange Bundt Cake
- Old Fashioned Spiced Boiled Fruit Cake
- Decadent Chocolate Cake with ganache frosting
- Cape Malay Potato Pudding (Aartappel porring)
- Brioche Bread and Butter pudding (brood porring)
Ambrosial No bake Strawberry Jelly Cheesecake Slice
Chese cake base
- 300 grams Tennis biscuits or coconut shortbread biscuits approximately 1 1/2 packets
- 70 grams unsalted butter, melted approximately 5 tablespoons
- 1.25 ml cinnamon powder approximately 1/4 teaspoon
Cheese cake filling
- 140 grams mascarpone cheese approximately 60 ml or 4 tablespoons
- 250 gram full fat cream cheese or smooth cottage cheese approximately 1 tub
- 250 ml sweetened full cream condensed milk approximately 1 tin
- 60 ml lemon juice, freshly squeezed approximately 4 tablespoons
- 5 ml lemon zest, finely grated approximately 1 teaspoon
- 5 ml vanilla extract approximately 1 teaspoon
Strawberry cheese cake topping
- 80 grams strawberry jelly granules approximately 1 packet
- 250 ml boiling water approximately 1 cup
How to make a cheesecake base
- Finely crush tennis biscuits with a rolling pin or food processed and add the melted butter. Combine the two ingredients until it is like wet sand with no big pieces.
- Add the cinnamon powder and mix to combine.
- Press the buttery cookie crumbs into the base of a serving dish with the back of a spoon or the flat bottom of a measuring cup and place into the fridge to chill until required.
How to make cheesecake filling
- Mix the strawberry jelly granules with 1 cup of boiling water. Set this aside to cool completely at room temperature, until required.
- In a medium size mixing bowl, beat the mascarpone and cream cheese for 3-5 minutes until smooth and fluffy.
- Add the condensed milk and vanilla extract to the cream cheese mixture and beat for a further 5 minutes until it is combined.
- Add the lemon juice and lemon zest and beat for another 5 minutes.
- Pour the filling mixture over the chilled biscuit base and smooth the surface.
- Place in the refrigerator to set for at least 30 minutes.
- Pour over the cooled strawberry jelly and place back in the refrigerator, allow to chill for 4-6 hours to set completely before serving.
- When ready to serve cut the cheesecake into squares and serve with a garnish of fruit or whipped fresh cream.
Don’t forget to share the recipe with your family and friends and #tantalisemytastebuds if you share one of my recipes that you made on Instagram!
Want more? To get new recipes delivered straight to your inbox, join our club and subscribe to Tantalise My Taste Buds.