With a yummy buttery base, tangy cheesecake filling and then the sweet jelly topping – this really is the BEST Jelly Slice recipe!
I’ve made a few versions of Jelly Slice in the past including this Strawberry Jelly Slice and my Christmas Jelly Slice, but I have to admit this traditional Jelly Slice recipe is my favourite – a big call I know!
I can remember being a little nervous the first time I attempted it as the thought of creating three perfect layers was a little intimidating. However I PROMISE you that this is really easy to achieve and not only does it look great, but it tastes amazing as well.
How to Make The BEST Jelly Slice:
- The secret to achieving perfect layers with your Jelly Slice, is to make sure you let the cheesecake layer cool in the fridge and begin to set before pouring the COOLED jelly over the top. If you try and pour jelly which is still a little warm over the cheesecake layer which hasn’t chilled for long enough you are going to end up with ‘holes’ filled with jelly in your slice – this doesn’t change the taste but can be an issue when you try to cut it into neat little squares.
- I also suggest you place the tin you are making your Jelly Slice in, onto a baking tray before you add the jelly. This will make is a whole lot easier to transfer into the fridge.
- You can use any brand of Jelly to make this recipe, just follow the instructions on the back of the pack and add the extra gelatine to it as per the recipe instructions below.
Watch How to Make this Easy Jelly Slice Here:
More No Bake Slice Recipes:
- Christmas Jelly Slice
- Easy Hedgehog Slice
- No Bake Passionfruit Slice
- Lolly Slice
- Rice Bubbles and Honey Slice
- No Bake Malteser Slice
For more slice recipes like this Jelly Slice, make sure you grab your copy of our Thermomix Slices book (Also available in a bundle pack)- plus it has FREE postage on Australian orders!
The BEST Jelly Slice Recipe
This really is the best Jelly Slice recipe you will ever make – I promise! Both regular and Thermomix instructions are included.
Equipment
- 28 x 18cm slice tin
Ingredients
- 250 grams Marie biscuits – or any other plain biscuit – or any other plain biscuit
- 180 grams butter melted
- 395 grams sweetened condensed milk
- 2 ½ teaspoons gelatine
- ¾ cup boiling water
- 2 Lemons juiced
- 1 packet to strawberry jelly
- Boiling Water as per jelly packet instructions
- An extra 1 teaspoon of gelatine – for the jelly top
Instructions
- Line the base and the sides of a slice tin with baking paper, making sure you leave plenty hanging over the sides.
- Crush the biscuits until they resemble fine breadcrumbs. You can use a rolling pin or food processor.
- Add the melted butter to the crushed biscuits and mix until combined. Pour the mixture into the lined slice tine and press down with the back of a metal spoon and place in the fridge to chill.
- In the meantime, add 2 1/12 teaspoons of gelatine to ¾ of a cup of boiling water and stir until it has dissolved. Place the condensed milk into a bowl and while whisking, add the dissolved gelatine mixture and the lemon juice. Continue to whisk until mixture is smooth and has combined.
- Remove the set biscuit base from the fridge and pour over the condensed milk layer. Place back in the fridge, until it just begins to start to set – approximately 30 – 45 minutes
- While the slice is chilling, you can make the strawberry jelly as per the packet instructions – adding an extra teaspoon of gelatine. Allow the jelly to cool until it has reached room temperature.
- Remove the slice from the fridge and carefully pour the jelly over the slice and place it back in the fridge to completely set approximately 6 hours – overnight is best.
- Remove the set slice from the fridge and using a hot knife, cut into squares.
Thermomix Instructions
- Line the base and the sides of a slice tin with baking paper, making sure you leave plenty hanging over the sides.
- Place the biscuits in the bowl and crush for 5 seconds on speed 9.
- Add the butter and heat for 3 minutes on 80 degrees speed 2.
- Remove biscuit mixture from the bowl and pour into the lined tray. Push the mixture down with a metal spoon to create a flat surface. Place in the fridge for 30 minutes to set.
- To make the filling, combine the gelatine in a jug with the boiling water and allow to cool slightly. In a clean bowl, add the lemon juice and condensed milk and mix for 45 seconds on speed 4. After 5 seconds, remove the measuring cup and carefully pour the gelatine mixture in. Remove the set slice base from the fridge and pour over the filling.
- Put back into the fridge for 30 minutes.
- In a clean Thermomix bowl, add the hot water and heat for 3 minutes on 90 degrees speed 2.
- Add the jelly crystals and one extra teaspoon of gelatine and stir until they have dissolved. Pour jelly into another bowl and allow it to cool until it has reached room temperature.
- Remove the slice from the fridge and carefully pour the jelly over the slice and place it back in the fridge to set for approximately 4 hours – overnight is best.
- Remove the set slice from the fridge and cut into squares.
Notes
- The secret to achieving perfect layers with your Jelly Slice, is to make sure you let the cheesecake layer cool in the fridge and begin to set before pouring the COOLED jelly over the top. If you try and pour jelly which is still a little warm over the cheesecake layer which hasn’t chilled for long enough you are going to end up with ‘holes’ filled with jelly in your slice – this doesn’t change the taste but can be an issue when you try to cut it into neat little squares.
- I also suggest you place the tin you are making your Jelly Slice in, onto a baking tray before you add the jelly. This will make is a whole lot easier to transfer into the fridge.
- You can use any brand of Jelly to make this recipe, just follow the instructions on the back of the pack and add the extra gelatine to it as per the recipe instructions below.
Nutrition
Serving: 0gCalories: 106kcalCarbohydrates: 18gProtein: 3gFat: 3gSaturated Fat: 1gCholesterol: 6mgSodium: 80mgPotassium: 98mgFiber: 1gSugar: 13gVitamin A: 59IUVitamin C: 5mgCalcium: 60mgIron: 1mg
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
Bec in Ballarat
Mine turned out well, though next time I might use 2 packets of jelly as we like a thicker layer of Jelly. I also added a pinch of cinnamon to the base to help contrast the berry jelly.
I’ve also made one off a different page, but the butter ratio was off and didn’t set well. That one I made lemon jelly top and put some fine grated lemon rind in the base.
Robyn ALLOMES
I made this in an old cake tin that had folded corners & all the jelly ran out the folds, so I now use a tin that does not have joins. Ha Ha!
Sandra Hall
Hi, lemons can be very different sizes and have more or less juice, is there a teaspoon measure for the lemon juice. Thanks
Ian Grover
Hi,just made my first jelly slice,I used another recipe and wasn’t happy with the plain condensed milk,,,it wasn’t fluffy enough,I thought about shipping it but the recipe didn’t mention it,it worked out ok but will use your recipe next time
Deborah
Can someone please tell me how long jelly slice lasts in the fridge before it is not ok to eat?
Lauren Matheson
Hi Deborah, I’ve kept this slice in the fridge for up to one week. I hope that helps
Neil Hunter
How could you possibly be worried about how long it will keep?
When I make this recipe it hardly any makes it to the fridge!!!!! Because it’s too delicious and disappears as quickly as you can cut it hahaha
Maureen McLachlan
The jelly slice seems great as I have.never made it but always enjoyed it when others have made it. How do you make the Xmas slice? Do you just add the extra colour jelly in the same way and pour it over the top of the other by cooling the jelly in the same way? Thank you so much.
Louise
I love this slice and use the same recipe as you but my base is often quite crumbly, do you have any tips Thankyou
Lauren Matheson
Hi Louise 🙂 It shouldn’t be too crumbly, the amount of butter used is to help prevent this. Silly question, but what brand of biscuits do you use? I use Arnott’s Marie and have great results, sometimes other plain biscuits or brands can have a different consistency.
Judy
All was going well.i poured the cool liquid jelly on and it all looked good.checked a little later and the jelly had all but disappeared.i know where it went just not sure how to avoid this. Tastes good and it did make me laugh.
Lauren Matheson
Hi Judy, I’m sorry to hear the recipe didn’t quite work out. You need to make sure that the cheesecake layer has completely set before adding the cooled jelly x
Heather Finnin
Good afternoon. I have made this jelly and it turned out just like my mums!
I’m just wondering how long it can stay in the fridge before it should all be eaten.
Thanks so much
Heather
Lauren Matheson
Hi Heather, I’m so glad you enjoyed it! I have kept it in the fridge for up to five days. I hope that helps xx
Jasmine
My base was quite soft and not crunchy, any idea how I can fix this?
Lauren Matheson
Hi Jasmine, the base is meant to be on the softer side. You could always try using a little less butter. I hope that helps x