Recipe by Jen T
This cheesecake is based on a recipe for No Bake Peach Cheesecake by homegirl. So many thanks go to her for giving me the idea and giving me the "ok" to post my version. I have made the changes necessary so that those of us in New Zealand & Australia can make a similar great dessert. You can also use other fruit & jelly combinations depending on what fruit & jellies are available. Note that the time given does not include chilling time.
Top Review by limbojack
Just tried this. and it was an instant winner. My son, nephew, dad and hubby ( a houseful of men) ate every morsel and asked for second - and they do not usually have deserts! This is absolutely delicious and super easy to make. thank you for this recipe.
- 1 (250 g) packet plain sweet biscuits (I use Arnotts Nice Biscuits)
- 125 g butter (melted)
- 250 g cream cheese
- 4 tablespoons icing sugar
- 300 ml cream (whipping cream)
- 1 3⁄4 cups water
- 2 tablespoons cornflour
- 1 cup sugar
- 1 (85 g) packet strawberry jelly crystals
- 1 (400 g) punnet strawberries
Directions See How It's Made
- For the base, crumb the biscuits using a food processor and add the melted butter.
- Reserving 1/3 cup press remaining mix into a 9x13 dish. I like to use a glass dish to show off the layers.
- For the filling, beat cream cheese and sugar together.
- Whip the cream until soft peak stage and then fold into cream cheese mixture.
- Spread over the base and place in fridge to chill.
- For the topping, put the cornflour, water and sugar in a saucepan and boil until thickened.
- Stir in the jelly crystals until all are dissolved.
- Chill until cold and starting to set.
- Slice strawberries and add to chilled jelly.
- Spoon over the filling as evenly as possible.
- Sprinkle the reserved 1/3 cup crumb mix over the top.
- Refrigerate until jelly has set and you are ready to serve.
- Cut into squares and remove carefully. I use a fish slice to do this.
- Serve with some whipped cream on the side or on top of each square if desired.