All set for Christmas? I hope the holiday bug has bitten you and you are filled with the festive spirit. Since you must be busy with all the last minute stuff, I wont take much of your time. Shall we go straight to the recipe then?
So, this is one dessert that I make very often. It's simple and easy, looks good, tastes good, appeals to both kids and adults, all in all, a fail proof recipe. I guess this is the kind of recipe where the ingredients does all the work and your role is just limited to that of a facilitator. I love these kinda recipes, especially during festive season when you are time constrained. You can make it 1-2 days ahead, it keeps well in the fridge. You can make it in a single dish or in individual serving bowls.
Also, not to forget,ingredients are easily available too.
Ok, that's it, I've told you all about the recipe, wait, one more thing…it looks very Christmassy ;). Well, that's that and before you go…
We, Jose and Maria, Wish you and Your loved ones a Very Merry Christmas! May this festive season bring you the best of everything!
Here is the recipe…
Add gelatin to 1/2 cup lukewarm water and stir till the liquid becomes clear and golden. Keep it aside…
Add nestle cream, cream cheese and sugar to this and blend again, until everything is mixed well…
Pour it over the refrigerated biscuit base. Refrigerate for 4-5 hours or until it is set…
No Bake Cheesecake With Jelly Topping
For the biscuit base
- 150 gms Digestive biscuits 10 pieces
- 60 gms Butter melted, measured before melting
- 170 gms Cream cheese refer notes
- 2 tins of 170 gms each Nestle cream
- 3 tsp Gelatin refer notes for substitute
- 4 slices Canned pineapple rings one 235 gms tin
- 1/2 cup Sugar
For jelly topping
- 80-85 gms Strawberry/ Cherry/Raspberry Jelly packet - 1 small packet
Add gelatin to 1/2 cup lukewarm water and stir till the liquid becomes clear and golden. Keep it aside.
For biscuit base:
Powder the digestive biscuit in a food processor or using a rolling pin. Add melted butter to this and mix well. Distribute this mixture evenly among all serving bowls or spread it as a uniform layer, if using one big serving bowl. Press the mixture nicely using your fingers. Refrigerate the individual bowls or the big serving bowl while you make the cheesecake.
Add gelatin mixture and pineapple slices along with canned juice into the mixie and blend it till it's smooth and thick. Add nestle cream, cream cheese and sugar to this and blend again, until everything is mixed well. Pour it over the refrigerated biscuit base. Refrigerate for 4-5 hours or until it is set.
For Jelly Topping:
You need only half of the packet for this recipe. Measure out half the qty and prepare the jelly according to package instructions. Pour the jelly over the set cheesecake. Refrigerate for 2-3 hours or until the jelly is set.
Keep the cheesecake at room temp for 10 mins, before serving to soften the biscuit base.
I got around 10-12 individual cheesecakes from the above qty. It can vary depending on the size of your serving bowl.
Using salted butter for biscuit base gives a good flavour. I used Kiri cream cheese squares for this recipe, I used 9 squares for the above qty. You can also use any other brand cream cheese. For those in India, you can use Amul cheese spread.
Gelatin substitute - you can use samq qty of powdered china grass instead of gelatin.
Also, you can use any flavour jelly topping, instead of the ones mentioned in the recipe.
You can make it 1-2 days in advance and store in fridge.
If you are in a hurry and dont have enough time for setting, you can shorten the setting time by keeping it in the freezer. once it's set, store it in the fridge.