So, I took a super long break. Honestly, it felt really good, but at the same time, it was terrifying at some points because I was constantly afraid of being forgotten, given the current situation of social media. However, my life felt like it was in shambles and I had to take some time to understand why I felt the way I did. (More on this soon) But I am glad to be back, all this time although I was absent here, I was still baking, photographing, editing and learning.
Let’s talk about this cheesecake now. The recipe is absolutely easy, the only time that it gets tough is when you have to wait for it to set. I fed this to a lot of people and all of them went bonkers for it. One good thing about this recipe is that you need
What jelly mix have you used?
I have made this cheesecake using Jell-O as well as a locally available jelly crystals packet. I will link them both right here so you can get one or something similar that you can find near you. Make sure to read the directions to make the jelly mentioned on the box of your premix so you can check if there’s any difference in the preparation process.
No Bake Chocolate and Strawberry Cheesecake
Ingredients
For the crust
- 200 g Oreo biscuits (powdered) (I used it with the cream filling)
- 60 ml unsalted butter (melted)
- 1 tsp cocoa powder
For the filling
- 225 g Cream cheese
- 150 g 55% Dark chocolate
- 1 pack Strawberry Jelly crystals (I used a 90g pack by the brand Weikfield)
- 40 g castor sugar (add more if you’d like more sweet)
- 250 ml Cream (25-35% fat )
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
Crust:
- Grease and line an 8 inch round springform pan and set aside.
- Using a food processor or just a ziplock bag and a rolling pin, crush your oreo cookies till they become a fine powder. Add them to a bowl. Then add the melted butter and cocoa powder and mix till all the dry crumbs are moistened.
- Press this mixture into the springform pan in an even compact layer and keep it in the refrigerator.
Filling:
- In a medium-sized saucepan, preferably heavy bottom. Add your cream, cream cheese, and sugar and stir constantly on low-medium heat till the cream cheese melts.
- Add in the chopped chocolate. Keep stirring till the mixture is smooth and the chocolate has melted completely. Take it off the heat.
- Now prepare the Jelly according to package instructions but only use 1/4th the quantity of water asked for on the package. (For example: Mine asked for 500 ml water, so I used 125 ml of water)
- Pour the prepared jelly mixture into the chocolate cheesecake mixture, add the vanilla and salt. Mix until well combined.
- Pour this cheesecake filling into the springform pan, the mixture should level itself out. Lightly tap the pan on the kitchen surface to remove any bubbles or use a toothpick to poke them.
- Let the cheesecake set in the freezer overnight or at least 8-10 hours.
- Garnish and enjoy!
Nutrition
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Until next time!
Love,
Bakesalotlady
Is this refrigerated overnight or frozen overnight?
Hi . Thank you for the beautiful recipe. I tried this last night , but to my dismay my cheesecake dint set. I used the same measurements n proportions. Can u advice where I went wrong. Even after putting it in fridge overnight to set , it was like a pudding in the morning ( flowy) . Thanks
Hi Garima, I’m so sorry it didn’t set, could you please share which brand of jelly crystals did you use? I will be able to address the issue better that way 🙂
Can I use traditional jello powder instead of the expensive crystals. I can only buy the crystals online and it’s too expensive for only one recipe.
Hi Olivia! Yes you can definitely use Jello for it, just make sure if it is made of gelatine don’t let the mixture boil and if it has agar agar (plant based gelling agent) then you will need to boil it. I hope that helps 🙂
Hi.. Any substitute for the jelly? I mean if I don’t want a strawberry flavour inside it but just want to top it with mango pieces?
Hi! The Strawberry Jelly is what helps the cheesecake set since it is no-bake so I’m afraid there are no substitutes. You may try using gelatine or agar-agar but I have not tested this recipe using those, so not sure if it will work.