Jelly Hearts Cheesecake by Vicki Lai


Crusts (Bottom Layer )

300g digestive biscuits
150g melted butter

Cheesecake (Middle Layer)

500g Cream cheese - soften at room temp
1.5 tbl spoon Gelatin powder
1 & 1/4 cups boiling water
2/3 cups sugar
1 teaspoon vanilla extract
Strawberries cut into heart shape

Jelly (Top Layer)

1 Box Tortally Brand Strawberry Jelly Powder
1.5 tsp of Gelatin Powder
250ml of boiling water
150ml of cold water


1. Grease a glass tray with butter, lay a sheet of baking paper over and grease the baking paper once through. (I using IKEA glass tray for baking)

2. Crushed digestive biscuits ( i crushed it by putting biscuits into ziplock bag and roll it with a rolling pin)

3. Grease the tray, mix the crushed biscuits and melted butte well till it resembles wet sand. Spread it evenly over the tray and press firmly to create the crust layer.
Cover and put in the fridge while you prepare the cream cheese layer.

4. Pour the boiling water over the gelatine powder and mix till everything is dissolved. Set aside.

5. In a bowl, cream the cheese and sugar till creamy and fluffy. Add vanilla extract and mix well. Pour the gelatine mixture into the cheese mixture and beat well. It should resemble milkshake.

6. Bring the tray out and poke some holes all over the crust with a fork. Pour the mixture on top of the crust. Leave it in the fridge for about 15 mins.

7. Meantime, cut the strawberries into heart shapes. Then gently place them on the top cheese mixture. Put into the fridge and let it set for at least 4 hours or overnight.

8. Prepare the Jelly layer by pouring the boiling water over the jelly powder and gelatine powder. Mix till everything is dissolved.(Do not follow the water level stated on the Jelly packaging)

9. Pour the cold water into the mixture and stir well.Set aside till it is completely cool. The pour over the Cheese layer In low position slowly and gently. (Pour high and too fast will cause the cheese layer to break)

10. Pop into the fridge and let it set for another 4 hours before cutting.


1. Cheese cream must be soften before mixing, otherwise taste won't be good.
2. Patience is needed for this recipe as you have to do this layer by layer. I leave my cheesecake mixture in the fridge overnight for it to harden before I pour in the jelly mixture.
The first time I failed because I pour in the jelly mixture too fast and the cheese layer mix together with the jelly layer.
3. If you don't have a glass tray, you can do it in individual cup too.