If you love cheesecake and jelly or otherwise known in America as Jello, then you will adore this jelly slice with cream cheese recipe.
This fabulous dessert is a crowd-pleaser for any situation, from kid’s birthday parties to family gatherings.
Where did the jelly slice originate?
Jelly slice is an Australian dessert that you can find in almost any bakery or cafe around the country.
But the one most commonly found is the one made with condensed milk, not the jelly slice with cream cheese, although there is the odd bakery or cafe that does have the cream cheese version.
The jelly slice is a popular dessert around Christmas and Easter, but it can be made throughout the year, even if it is just an after-dinner dessert or afternoon tea snack.
This dessert contains three layers: the biscuit base, the cheesecake layer or sweetened condensed milk layer, and the jelly top.
How long can you keep the jelly slice in the fridge?
Jelly slice will never last long in the fridge, especially if you have children. But if you do need to store it, make sure you put it in an airtight container and only store it for no longer than seven days.
Does it need to be baked?
The best part about this recipe is that it is a no-bake cheesecake. But there is a catch; it does take a while to make.
I advise making this the day before you need it, but if you want it for an after-dinner dessert and not a special occasion, then you will be fine making it the same day, as long as you start early enough.
Does the jelly (jello) have to be red?
Raspberry or strawberry jelly is always the most commonly used on the top.
But, no, you can use any colour or flavoured jelly crystals you like, and you could get creative and layer two jelly flavours together.
How long does it take to make a Jelly Slice?
It depends on the type of Jelly slice you are making, but with this recipe, it will take about six hours to make.
Why does it take this long, you ask? Well, this is because it is a no-bake cheesecake base and it needs to go into the fridge to set. So allow yourself plenty of time to make this one.
Can you make the jelly slice recipe without gelatin?
If you do not feel confident using gelatin, you can leave it out of this recipe. The gelatin helps to hold together, though. So be mindful as to which type of jelly slice you are going to do before leaving it out.
Jelly slice with cream cheese vs condensed milk
It is a personal preference. Both are no-bake, but the jelly slice with condensed milk is quicker to make than the jelly slice with cream cheese.
The texture is another difference; the condensed milk version is more of a solid in texture, kind of like a custard base (the best way I can describe it) where the cream cheese one is more of a soft and creamier texture.
What equipment do you need to make a jelly slice with cream cheese?
The essential equipment you need to make this recipe is a spring-loaded (retractable) cake tin or a slice tin. A food processor is best for crushing up the biscuits, but you can do this by hand in a seal-able bag and a rolling pin. Also an electric hand mixer or stand mixer.
What ingredients do I need to make this recipe?
- Marie Biscuits
- Unsalted Butter
- Cream Cheese
- Caster Sugar
- Vanilla Essence
- Thickened Cream
- Strawberry Jelly Crystals
What can I use instead of Marie biscuits?
Of course here in Australia, the Arnott’s Marie biscuits are the biscuit of choice. Not just for the jelly slice, but most of these types of recipes.
But what else could you use instead? Well, let me tell you there have been times when I have gone to the supermarket, and they are out of stock. And with three kids, I don’t want to go supermarket hopping. If this happens, I choose another plain sweet biscuit, usually the Arnott’s Milk Arrowroot or Arnott’s Teddy Bear biscuits. There are a few others you can choose from, so long as they are a plain sweet biscuit, you will be fine.
Although if you are in America, your best option would be the Graham Crackers, ginger snaps or even vanilla wafers.
If you are in the United Kingdom, you can use plain digestive biscuits.
How many calories does a jelly slice with cream cheese have?
I was quite surprised when I saw that the jelly slice from this recipe is only 275 calories per slice.
Compared to the 100gs of milk chocolate that has 535 or a doughnut with cream, which contains 361 calories per 100gs.
If you are watching what you eat, a slice of this now and again will not make you feel guilty after eating it.
A full breakdown of the nutritional facts is below for you to help you know exactly what is in it and how much the daily intake is.
Delicious Jelly Slice with Cream Cheese
- 125 g biscuits
- 80 g butter
- 375 g cream cheese
- ½ cup caster sugar
- 1 tsp vanilla essence
- 200 ml thickened cream
- 2 tbsp boiling water
- 2 tsp powdered gelatine
- 85 g packet jelly crystals
- Grease with butter a 23 cm round retractable cake tin. Line the bottom with glad wrap and tuck underneath. This is used to lift the Jelly Cheesecake off once set. Grease the sides for easy removal. Grease the glad wrap so that the base does not stick to it.
- Break up the biscuits into pieces and put into a food processor and grind them up into fine crumbs
- Melt the butter in the microwave for 30 seconds or until fully melted. Combine the butter with the biscuit crumbs in a small bowl until the butter is fully mixed through and the biscuit crumbs stick together.
- Place in the bottom of the cake tin and spread with the back of a spoon until the base is fully covered. Using the bottom of a glass. Press the biscuit based firmly all over until evenly flattened. Place in the fridge for 1 hour to set or until firm.
- Place the boiling water into a small bowl and sprinkle the gelatine powder over the top, mix with a fork until the gelatine is fully dissolved. Set aside to cool slightly.
- In a large bowl add the cream cheese, caster sugar, and vanilla essence and beat with an electric mixer until all is combined and the mixture is smooth. Slowly add the cream and continue to beat. Then add the gelatine and beat until all ingredients are fully combined
- Pour the mixture over the top of the biscuit base and spread out as evenly as possible with a spatula. The place in the fridge to set for 4 hours.
- Prepare the jelly according to the packet's directions. Set aside to cool and then place in the fridge for 1 to 1 and a half hours. Once the jelly is cold and slightly thick pour over the cream cheese filling and place it back in the fridge until the jelly is set completely. Approx 3 hours.
- Once the jelly is fully set, unwrap the glad wrap from the base. Carefully slide a knife along the sides to separate the Jelly Slice from the sides. Slowly release the side of the cake tin, and cut the jelly slice into 12 equal pieces. Use the sides of the glad wrap to lift up the whole jelly slice before cutting if you want to transfer it to a plate before cutting. (Two people may be needed to do this.)