Fruit Jelly Cheesecake [No Oven] – A Cool, Colorful Summer Treat
There’s something magical about a dessert that looks like a dream and tastes like heaven. This Fruit Jelly Cheesecake is exactly that kind of dessert.
I first stumbled across a version of this recipe during one of my deep-dive YouTube scrolls, inspired by so many talented creators from around the world.
What drew me in was the bright, fruity jelly layer, sparkling like stained glass over a creamy cheesecake base. I knew I had to make it my own!
This no-bake wonder combines buttery biscuit crust, rich yet airy yogurt cheesecake, and a refreshing jelly topping loaded with fresh fruit.
It’s a labor of love, but I promise you – it’s so worth it. Whether you’re a seasoned baker or a first-timer with no oven in sight, you can absolutely make this!
🧰 Tools You’ll Need
| Tool | Purpose | Where to Buy |
|---|---|---|
| 18cm & 15cm cake molds | To layer the crust and cheesecake filling | Online or baking supply stores |
| Mixing bowls | For combining ingredients | Any supermarket or kitchen store |
| Electric hand mixer | For whipping cream and blending cheesecake | Appliance store or online |
| Silicone spatula | For smooth mixing and scraping | Kitchen supply shops |
| Saucepan | For dissolving gelatin in hot water | Household goods stores |
⏱️ Prep Time
- Total Time: 6 hours 15 minutes (mostly chilling time)
- Active Prep Time: 35 minutes
🧾 Ingredients
Crust:
- 150g biscuits (e.g., digestive or graham crackers)
- 60g melted butter
Yogurt Cheesecake:
- 8g gelatin powder
- 40ml water (to bloom gelatin)
- 300g cream cheese, softened
- 75g granulated sugar
- 100g plain yogurt
- 200g whipping cream
- Hot water (to dissolve gelatin)
Fruit Jelly Topping:
- 10g gelatin powder
- 50ml water (to bloom gelatin)
- 200ml hot water
- 40g sugar
- 10g lemon juice
- Fresh fruit of choice (e.g., strawberries, kiwi, grapes, blueberries)
👩🍳 Instructions
Step 1: Prepare the Crust
- Crush the biscuits finely using a rolling pin or food processor.
- Mix with melted butter until evenly coated.
- Press into the base of an 18cm mold, flattening with the back of a spoon.
- Refrigerate for 20 minutes to firm up.
Step 2: Bloom the Gelatin
- In a small bowl, mix 8g gelatin powder with 40ml water.
- Let sit for 15 minutes to bloom.
Step 3: Make the Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until smooth.
- Mix in yogurt until fully incorporated.
- Gently heat bloomed gelatin over hot water or in the microwave until fully dissolved. Let cool slightly.
- Slowly add the gelatin into the cheesecake mixture while mixing.
- In a separate bowl, whip the whipping cream to soft peaks.
- Gently fold the whipped cream into the cheesecake mixture until smooth and fluffy.
Step 4: Assemble and Chill the Cheesecake
- Pour the cheesecake mixture into a 15cm mold on top of the crust.
- Smooth the top and refrigerate for 4 hours, or until set.
Step 5: Make the Jelly Layer
- Bloom 10g gelatin in 50ml water for 15 minutes.
- Add 200ml hot water, 40g sugar, and 10g lemon juice to the bloomed gelatin. Stir until dissolved.
- Let the jelly mixture cool slightly but not set.
Step 6: Add Fruit & Jelly Topping
- Arrange sliced or whole fresh fruit on top of the chilled cheesecake.
- Slowly pour the slightly cooled jelly over the fruit layer.
- Refrigerate for another 1 hour, or until the jelly is fully set.
🧊 Food Storage Tips
- Store the cheesecake in the refrigerator, covered, for up to 3–4 days.
- Do not freeze—the gelatin and fruit won’t thaw well.
- For best texture and taste, consume within 48 hours.
💡 Pro Tips
- Fruit Choices: Use firm, colorful fruits like kiwi, mango, grapes, or strawberries. Avoid fruits like pineapple or papaya unless cooked—they may prevent the jelly from setting.
- Gelatin Note: Make sure your gelatin is fully dissolved to avoid lumps in the final texture.
- Flavor Boost: Add a few drops of vanilla extract to the cheesecake layer for extra aroma.
- Crust Variations: Swap biscuits for Oreos or chocolate wafers for a twist.
- Layer Trick: For a cleaner look, use acetate cake collars inside the mold to help with layering.
🍽️ Nutrition Facts (Per Serving – 1 of 10 slices)
| Nutrient | Amount |
|---|---|
| Calories | ~260 kcal |
| Protein | 4.5g |
| Fat | 17g |
| Saturated Fat | 10g |
| Carbohydrates | 22g |
| Sugar | 16g |
| Fiber | 1g |
| Sodium | 95mg |
| Calcium | 90mg |
Nutritional values are estimates based on standard ingredients.
❓ Frequently Asked Questions
Q1. Can I use agar-agar instead of gelatin?
Yes, you can, but the texture will be slightly firmer. Follow the agar-agar package instructions for the best results.
Q2. Can I make this a day ahead?
Absolutely! In fact, it sets even better overnight, making it a perfect make-ahead dessert.
Q3. How do I prevent the jelly from melting the cheesecake layer?
Make sure the jelly mixture is cool (but still liquid) before pouring it over the cheesecake.
Q4. Can I use flavored yogurt?
Plain yogurt gives a balanced flavor, but a mild fruit yogurt like peach or strawberry can add extra sweetness—just adjust the sugar a little.
Q5. How do I unmold the cake cleanly?
Run a warm knife around the edge or use a cake collar. If using a springform mold, just unlatch gently after running the knife.
💖 Final Thoughts
Every time I make this Fruit Jelly Cheesecake, I’m reminded of why I love home cooking so much – it brings joy, color, and a sense of accomplishment.
I may not be a professional chef, but recipes like this prove you don’t need a fancy oven or culinary degree to make something beautiful and delicious. This one is for all of you home cooks who dare to try something new, even if it looks intimidating at first.
If you give this a try, I hope it brings you the same spark of happiness it brought me.
And if something doesn’t go perfectly the first time, that’s okay too – we learn, we improve, and we keep baking.
Let’s keep creating together ❤️