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3.17 from 18 votes

Strawberry Jelly Cheesecake

This Strawberry Jelly Cheesecake makes a great dessert when entertaining friends and family. Thermomix instructions also included.
Chilling Time6 hrs
Course: Dessert
Keyword: Cheesecake, Christmas, no bake, Thermomix



  • 125 grams Plain Biscuits Eg. Marie Biscuits
  • 90 grams butter melted


  • 250 grams cream cheese at room temperature
  • 395 grams sweetened condensed milk
  • 3 tsp lemon rind finely grated
  • 1 tbsp powdered gelatine
  • 1/4 cup lemon juice
  • 1/4 cup water
  • 300 ml thickened cream
  • 250 grams strawberries sliced thinly
  • 85 gram pack of strawberry jelly crystals
  • 1 cup boiling water
  • 1/2 cup cold water


  • Line the base and sides of a 20cm round springform tin with baking paper and set aside until needed.
  • Place the biscuits into a food processor and blitz until resemble breadcrumbs. 
  • Add the melted butter to the biscuit crumbs and mix to combine.  Transfer the mixture to your prepared springform tin and press down with the back of a spoon to flatten the surface. Place into the fridge.
  • Place the 1/4 cup of water and 1/4 cup of lemon juice into a microwave safe bowl or jug and sprinkle the gelatine over the top. Cook for 1 minute and stir well until the gelatine has dissolved.  Set aside to cool back to room temperature.
  • Place the softened cream cheese into the bowl of an electric mixer and mix on a medium speed until smooth and creamy.
  • Add the condensed milk, thickened cream and lemon rind  and mix to combine.
  • While the mixer is on a low speed, slowly add the room temperature gelatine mixture to the mixing bowl and increase to a medium/high speed and mix for 1 minute to completely combine.
  • Transfer the cheesecake mixture to your prepared base and gently smooth the surface before decorating with sliced strawberries. Place into the fridge for one hour to chill.
  • In the meantime, combine the jelly crystals with 1 cup of boiling water and stir until dissolved. Add 1/2 cup of cold water and mix well. Set aside to cool.
  • Remove the chilled cheesecake from the fridge and carefully add the cooled jelly mixture over the top. Place back into the fridge for a minimum of 6 hours (preferably overnight) to set.


This recipe is best made a day in advance to ensure it has plenty of time to set.