This no-bake cheescake was very popular in Singapore for some time and it was only available through home bakers. I guess it is easy to do and pretty to sell. :P I am sure we all can make these to impress your family, friends and neighbours.
I wish I bought a better jello. As I got a vegan/ organic version of jello powder (from Whole Foods), it gave a translucent and blurred look rather than a transparent one.
If you have noticed the blue dish I have used here to hold the cheese cake, it is made by yours truly "ME". It is one of my ceramic pieces which I made during my wheel-throwing beginner class in MIT. I like the shape and colour of this dish and made several other pieces with the same colour too. :)
Recipe (12 pieces)
- 120g Digestive Biscuits, crushed into fine crumbs
- 40g melted butter
- Mix the biscuit crumbs with melted butter.
- Using a fork, press onto a rectangular baking tray.
- Refrigerate for at least 30 minutes before use.
- 250g Cream Cheese, soften to room temperature
- 50g Confectioner's sugar
- 1 tbsp Gelatin Powder
- 40ml Boiling water
- 1 tsp Vanilla Essence
- Mix the gelatin powder and boiling water in a bowl. Keep it warm by placing over a pot of simmering water.
- Using an electric beater, beat the cream cheese and Confectioner's sugar until smooth and creamy.
- Add in vanilla essence and mix well.
- Add in the gelatin mixture. Mix well.
- Spread the mixture over the chilled biscuit base.
- Chill it for 3 to 4 hours.
- 1 box of Jello Crystal (Strawberry Flavor)
- 1 cup of boiling water
- 1 cup of cold water
- 6 Strawberries, cut into 12 heart shapes
- When the cream cheese filling is chilled, prepare the jelly topping.
- Lay the strawberry hearts over the cream cheese. Make sure you can get at least 12 pieces.
- Stir the jello crystals into boiling water. Make sure all crystals have melted.
- Add in the cold water.
- Carefully pour over the cheesecake.
- Chill it in the fridge and serve it in cut slices when set.