Raspberry Jelly Cheesecake

It’s almost Christmas! Decided to try out this popular dessert after seeing several blogs featuring this. Seems like it’s a hot favorite amongst many Singaporeans.  The original recipe is actually Strawberry Jelly Hearts but I’ve subbed the jelly with raspberry flavor instead and because strawberries were going at $10 a punnet this weekend, I’ve decided to use blueberries instead.


Warning: This dessert is a bit hard to handle because of the wobbly jelly. For best presentation results, use a muffin cup for the cheesecake slices.


9 digestive biscuits

50g butter

1.5 tbsp sugar

250g cream cheese

1 tsp vanilla essence

1 tbsp lemon (optional)

60g sugar

1 tbsp gelatin

40ml boiling water

1 packet raspberry jelly

Blueberries/Slice strawberries


Crush the digestive biscuits in a plastic bag. Mix in the butter and sugar. Line the bottom of a tray with the crushed biscuits. Leave to chill for about 30 minutes.

In a mixer, mix the cream cheese, sugar, lemon juice and vanilla essence together. Dissolve the gelatin in the boiling water. Slowly add the gelatin mixture into the cream cheese mixture and continue to mix till smooth.

Pour the mixture into the tin. Add the blueberries on top. Leave to chill in the fridge for 2-3 hours till it sets.

Dissolve the jelly and pour over the solidified cream cheese mixture. Leave to chill for another 2 hours. Cut and serve.



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