Strawberry Jelly Hearts

These are very popular in Singapore and they are pretty to look at and a delight to eat.

They are not difficult to make and are non-bake, so all you need is a whisk and the fridge.

Recipe adapted from a recipe from Tanglin Community Centre cooking class, given to me by my friend, Daphne Tong.

Makes 20 to 24 jelly hearts.

Ingredients

For the crust -
300g digestive biscuits
150g melted butter

For the cheesecake layer -
500g cream cheese (placed in room temperature for 2 to 3 hours to soften)
1 & 1/2 tablespoons gelatin powder
1 & 1/4 cups boiling water
2/3 cups sugar
1 teaspoon vanilla extract
About 10 to 12 strawberries

For the jelly layer -
160g strawberry flavoured jelly
1 & 1/2 cups boiling water
1 & 1/2 cups cold water

Method

Place 150g of butter in a oven proof bowl.

Cover the bowl loosely with cling film wrap or use a microwave oven food cover. Microwave for 30 to 40 seconds at high till butter is melted.

Dip a brush into the melted butter and butter a large rectangular pan generously. I used a 13 X 10 X 2 inch glass pan.

Note: You can line the pan with a large piece baking paper. This will make removal of the jelly hearts from the pan alot easier. And you wouldn’t have to worry about the crust sticking to the base of the pan. If you line the pan with baking paper, butter the baking paper all over as well. For photography purpose, I’ve eliminated the baking paper.

Use digestive biscuits for the base.

Place 300g of digestive biscuits in a food processor.

Process till they become fine crumbs.

Place the crumbs in a large bowl and add the melted butter.

Stir well to combine.

Place the biscuits-butter mixture in the pan.

Using a potato masher or a large glass with a flat surface, pack the mixture tightly into the pan.

Once the crust is made, place the pan in the fridge and chill until ready to use.

Add 1 & 1/2 tablespoons of gelatin powder in a bowl. Use the right amount of gelatin, else the cheese layer won’t set.

Add 1 & 1/4 cups of boiling water to the gelatin powder.

Stir well till all the gelatin has dissolved. Set aside to cool.

Place 500g of cream cheese in a large mixing bowl.

Add 2/3 cups of sugar.

Using an electric whisk, combine the cheese and sugar. The cream cheese must be soft otherwise it will be very hard to mix here.

Whisk till the mixture is light and fluffy.

Add 1 teaspoon of vanilla extract to the cream cheese mixture.

Add the cooled gelatin mixture a little at a time. Whisk well to combine.

The finished mixture should be a runny smooth liquid. Like a milkshake. If there are lumps, run the mixture through a sieve.

Remove the pan from the fridge. Using a fork, prick holes all over the biscuit base.

Pour the cream cheese mixture on to the biscuit base.

Let the mixture rest in room temperature for about 10 minutes.

In the meantime, cut the strawberries. Cut them first in half. Look for the thicker side and cut lengthwise across it so that each strawberry heart is thick. Then at the top of the strawberries, slice off the white tops with the leaves and cut a deep V in the centre.

Press each strawberry half into the cream cheese mixture. Let the strawberry sink in gently. If the strawberries don’t sink in, they will float up in the jelly layer later.

Space the strawberries 1 inch to 1.5 inches apart.

Cover the pan with cling film wrap.

Place the pan in the fridge. Chill for at least 4 hours or overnight. If the cheese layer is not well chilled, the cheese will disintegrate when the jelly layer is added.

Use strawberry jelly powder to make the top layer.

Place 160g strawberry jelly powder in a bowl.

Add 1 & 1/2 cups of boiling water.

Whisk well till jelly powder has dissolved.

Add 1 & 1/2 cups of COLD water. Mix well.

Ensure that the jelly-water mixture has cooled. If the mixture is still hot, it will melt the cheese layer and cause bits of cheese to float in the jelly layer. Gently pour the cooled mixture over the cream cheese layer.

Pour just enough jelly to cover the strawberries.

Cover with cling film wrap again.

Chill for at least 4 hours.

Use a sharp knife with a thin blade to cut the jelly hearts. Prepare a large jar of boiling water. Dip the knife into the water. Wipe it off and cut. Repeat that with every cut to get a nice clean cut with no crumbs sticking at the sides.

If you lined the pan with baking paper, the crust should not stick to the pan. If you didn’t line with baking paper, set the pan on a hot/warm surface for a few minutes before removing the jelly hearts. The heat will warm the butter at the base and make it easier to remove the jelly hearts.

Cut into nice small pieces of jelly hearts cheese cake.

Store covered in the fridge.

Enjoy!

 

The printable version of this recipe is here -
Strawberry Jelly Hearts

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Main Blog – Story of Bing
 

214 Comments

  1. Hi,

    I’ve tried your Strawberry Cheesecake recipe a few times and everyone loves it! I’m now toying with the idea of making a Mango Cheesecak but substituting cream cheese with mascarpone instead. Wonering if this will be fine?

  2. hey how long can this be stored?? i am thinking of doing it as it looks simple yet pretty. but it is for an even on the 17th, which has ecactly 2 weeks to go. will it be fine if i do the whole thing, cut them up and place them back in to the freezer for 2 weeks??

  3. followed your recipe but the crust does not stay together. tried second attempt by adding more butter but its still the same. i crush the biscuits by hand but not food processor. is this one of the reason why?

  4. Hi, why does the biscuit layer needed to be pricked with a fork? What’s the purpose of this?

  5. Is there a way to make the cheese layer set without gelatin?

  6. Hi Ms. Bing,

    Thank you for the recipe! I made this a few days ago and it tasted great, but I was wondering how I can make the cream cheese flavor more apparent? I was wondering if it’s possible to make this jelly dessert more cheesecake-like.

    Thank you!

  7. Hi Bing, the strawberry cake turn out to be really good! Thanks! Just wondering which brand of cream cheese do you use?

  8. Hi, can I reduce the sugar as I do not want it to be too sweet and add lemon juice to make it more sour? Will it affect the texture of the cheese base?

  9. I really was basically looking for recommendations for my own site and stumbled upon ur post, “Strawberry Jelly Hearts | Bing Cooks”,
    do you care in the event that I actually work with a few of your ideas?
    I am grateful -Bryce

  10. Hi Bing,

    I stumbled upon your jellyhearts recipe when I was frustrated over using the recipe given by a colleague. I was trying to make the cheese layer but it failed, and so I decided to look online for another recipe. I was hoping that the recipe will come out nicely. And ta-dah, it did! My church friends enjoyed the jellyhearts very very much. And I told them how simple it is to make it with your recipe. Thank you for sharing all your wonderful recipes. I’m gonna try the Nutella Frosted Cupcakes next! Cheers!

  11. Hi, Bing

    Wish you and your family have a Happy Chinese New Year in 2013!!

    Thanks for your tutorial about the steps of making a Strawberry Jelly Hearts!

    I am am strawberry addicted! First I saw your photo and steps of making the Strawberry Jelly Hearts on 03/02/2013, I decided to make it for my eldest girl(3yo) as birthday cake which she is going to celebrate her birthday early by 07/02/2013! My girl also love strawberry!!

    Is great to inform that the Strawberry Jelly Heart which make by me(beginner of baking, your Strawberry Jelly Cake is the 1st cake which I make)!

    ‘ Mom, the cake you make beautiful, taste good and yummy, I love it and my friends all love it! Thank you’

    And now is my turn to say Thank You to u, Bing!!

    P/S : I love your blog!! Too bad that I not yet start my blog!! Oh ya, you are beautiful!!
    Am I able to find you in Facebook??

    SanSan.
    09/02/2013 (02.46am)

  12. Hi able to use normal baking mould those metal ones instead if glass?

  13. first we dont get philadelphiacrea cheese in India so i used home made cream cheese.
    for cheese layer ; in the beginning cheese and sugar was fluffy after addin gellatin and water mix to the cheese it became curdle.why this happened?
    for jelly lair i used wakefield crystle jelly but it was not set.(still Watery} i made jelly separate as per ur instrucctions but it was watery. pl reply to my email

  14. Can I substitute digestive biscuit to Marie biscuits?

  15. Hello Bing! I’ve just done this. Looks real good. Can’t wait to taste.
    However, when I pour the jelly above the layers of strawberry, the strawberries started floating up. Destroying the clear jelly adding tiny bits of cheesecakes all over the top layer );
    Kindly help me with this issue

  16. Hi there Bing,
    I was wondering where did you get your metal cup to measure the cups and the glass pan as i’m going to try out but i don’t know where can i get it, i went to red man but they don’t sell it.

  17. Hi Bing,
    The cheese mixture turns lumpy after adding the gelatins. Why is this so?
    I try to sieve but was too lumpy & messy & I gave up. I think the presentation will be spoilt by it.
    Pls advise. Thanks. .

  18. Hello bing,
    I would like to ask you how much is 1 & 1/4 cup of water in ml.
    Thanks for the recipe, i hope my cheesecake tastes good.

  19. Hi! Just wanna know, will the middle layer of your cake melt after being left at room temp for awhile? Also, the jello layer and cream cheese layer for mine don’t seem to come together. The top layer keeps falling off when I’m cutting the cake. Lastly, the biscuit crumbs don’t stick well together. Is it because there is too much butter, too little butter or any other reasons that have caused this? Thanks! :)

  20. Sorry to ask But how do u remove the cheesecake without placing the baking paper?

  21. Hi, Bing. I tried ur recipe. It’s very very successful! Thank u!

  22. Dear Bing,

    I have finally managed to make the yummy desert. The only thing was that the crust was too soft. I had lined the tray with baking paper. Was it becsuse there was too much butter on the baking paper? Also, I did not managed cut it out nicely. Any suggestions?

  23. Hi Bing,

    May jelly-water gets harden when cold water was pour. It’s not the same as what you shown on picture. Can advise me on how to get the watery jelly-water? Thanks

  24. Hi bing, love your recipe and the cheesecake turns out well. Thank you for sharing your recipe with us! I’m so gonna try your salted caramel cheesecake soon.

  25. This is an old post but I just wanted to leave a note to say thanks for this recipe! I’ve made this several times and my whole family loves this.

  26. Hi, may I know what’s the brand or type of food processor you’re using for chopping the biscuit? I’ve been looking for one that can chop biscuit without causing it to turn gritty! Tyvm!

  27. Dear Bing,

    Can I check with you the measurement of table spoon and cups of water? Is it 1 table spoon 15ml? One cup equals to 100ml?

    Waiting for your reply.

    Thanks.

    Best Rgds,
    Ms Myat

  28. Hi, I’ve tried this recipe and it tasted so wonderful and everybody liked it. I had one problem though. My jelly seeped through the sides of the cheesecake all the way to the crust. How can I avoid this from happening? I had already spread the cheesecake to the sides and left it in the fridge overnight. Btw I used shaky jelly cos I dont like jelly crystals. Oh my cheesecake mixture was also not runny like a milkshake.

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  30. Hi! Can I know how long can I keep the cake after I have done it?
    Thanks for the receipe too! Can’t wait to try it !

Trackbacks/Pingbacks

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