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.


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


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.



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

Main Blog – Story of Bing


  1. Lovely. Thanks for sharing. ♥. Let me try making this at home. Where do you get the mould from?

    • Eh? What mould? The pan is just my regular oven baking tray and is a nice deep rectangle so was perfect for this. And I manually cut the strawberries. Got sick of hunting for a heart shaped cookie cutter that fit. Haha.. it wasn’t difficult, I just sliced off the top of the strawberries and cut a deep V at the top.

      • hi can I know the measurement for 1 cup of water to ML and 1 cup of sugar to grams?

  2. last i remember, it was YUMMY!!!

    any recipie for non cheese eaters?

    • Try using silken tofu and melted white chocolate to substitute cream cheese.

      • Hi Bing,
        May i know What is the composition if i want to use silken tofu and white chocolate?

        • Sorry, I have no idea. I’ve never replaced the cheese with anything else before and it was really just a suggestion. Sorry! =p

    • i use evaporated milk instead of cream cheese when i make my jelly slice.

  3. hello! may i know what is the size of your baking tray?
    mine is 205 x 205 mm and i was thinking down of scaling the ingredients down to half.

    was wondering if there will be enough cheesecake mixture for my tray size if i scale down to half?
    thanks! :)

    • Hi Winnie, it’s mentioned in the recipe.. I used 13 X 10 X 2 inch pan. I think it’s safer to use a deeper pan than a shallow one. Just in case there isn’t enough jelly to cover the whole strawberries. Cheers!

  4. Hi, I’d like to clarify something! In the ingredients list above it mentioned 1 1/2 tablespoons of gelatin but then later in the step by step how-to you mentioned 1 1/2 teaspoons of gelatin! I’d like to know which is the right amount! Thanks!

    • Thanks for alerting me, Amanda! It’s definitely 1.5 Tablespoons of gelatin powder. I’m going to make the amendment now. Cheers, Bing

  5. Hi, is there a reason why you need to poke holes on the biscuits

    • Hi Gwen, the original recipe that I received had that step. I presumed it was to let the cheesecake layer adhere better to the biscuit layer.

  6. Hi Bing, I tried this recipe of yours 3x – absolutely loved it!! =p
    I am still bad at presentation, the heart shaped of the strawberries cannot be really seen.. (think the cream cheese too thick & strawberry too small!) and the bread crumbs crumble when i start removing the cake from the pan.. (any tips?) and cutting the cake without dirtying the jelly top is a skill! =p

    btw i am absolutely an amateur in cooking.. in fact, this is my virgin attempt in making dessert.. I was motivated by Masterchef Australia and felt that ur recipe seems easy and yummilicious!!

    Did I mention – I love your step by step pictures and descriptions – absolutely easy to follow and yeah, everyone that eats my cakes were loving it!!

    I tried to make the portugese egg tart also – ugly looking (fail in presentation), but it still yummy to eat! =p Need more practice!! =)

    Thank you for sharing, will try other desserts soon =)
    Maybe next is the Japanese Chiffon cake.. *GRIN*


    Psst.. I realized that I have followed your blog for almost 1 yr already. I first commented on your “About Bing” on 20th July 2010. Time flies. Sorry for not commenting often, but I am definitely following ur blog and giving credits to you whenever I read somethings nice or follow ur cakes recipe =) Take care!

    • Wow.. what a sweet note! Thanks alot gal!

      If your strawberries are sinking into the cream cheese layer, then perhaps your pan is much small than mine and so the cream cheese layer is too thick. Perhaps you can prepare the strawberries and lay one on the biscuit layer as you pour the cream cheese in so that you can gauge how thick the cream cheese layer should be. The strawberries in South Africa are really big, so I didn’t have a problem with a thick cream cheese layer.

      If the biscuit layer starts crumbling when you are removing it, it means you didn’t compress it tightly enough. After you’ve pressed down the biscuit crumb layer, use the flat bottom of a glass and press down hard some more. Also cut the cake when it is chilled. If it’s not chilled, the butter in the biscuit base won’t be hard and the biscuit will crumble.

      Here’s what I do when I cut my cake to avoid dirtying the top. Make sure cake is chilled. (1) Heat a sharp knife in boiling water. Wipe dry. (2) Slice downwards, cut hard into the biscuit layer. Slide the blade out quickly. Repeat Step (1) again. Every cut must have a fresh hot, clean blade. Use a cake server ( to help lift the cake out, especially the first piece. I use my fingers to remove the rest. If crumbs stick to the jelly, wet your fingers and remove them.

      Thanks for your support for my blog. Have fun baking! =)

      • Great!! Thanx for the additional great tips!! Will try it again next time =)


  7. Hi Bing.
    I was taken aback with your presentation. Its lovely.
    Just want to ask you, what brand of cream cheese did you use?

    • Hi Santos

      Thanks! I always use Philadelphia Cream Cheese. =)


  9. Hi

    Thank you for sharing the recipe… Finally I made something yummy to share with others… However I still think my cheese part is a bit too soft, what could possibly goes wrong?

    • Hi N Cash, the cheese part really shouldn’t be too soft if you used the amount of gelatin powder as I had indicated. Did you use 1.5 Tablespoons of gelatin? If you did and still find your cheesecake soft, try adding more gelatin. =)

  10. Hi, may I know where did you buy the Jelly from ? Thanks

    • I’m in South Africa and that’s the brand that’s available. You can also use Jello or Totally.

      • Thanks for your reply…I just realise that Jello packets already comes with gelatine, so do I still add in the required gelatine from the receipe ?

        • The gelatin powder is for the cheesecake layer. The Jello is for the top pink strawberry jelly layer. =)

  11. Oh so sorry didn’t read the instructions clearly.. Thanks a lot, will try out soon :-)

  12. Hi sorry I’m a newbie at baking and stuff. May I know the sugar quantity means 2 to 3 cups of sugar or? And what size is your cup? Thanks and can’t wait to buy the ingredients!

    • Hi Sabrina, it’s two-thirds (2/3) of a cup of sugar. My cup is a standard 240ml cup.

      Have fun!

  13. Thank you sooo much! I’m off to buy the ingredients..can’t wait!

  14. Hi Bing,
    Want to try this out for the weekend and hopefully impress the in-laws :p As I don’t have a microwave, are there other ways to melt the butter?


    • Hi Grace, you can melt the butter on the stove. Just place the block of butter in a saucepan and melt it over a low flame. Have fun!

      • Oh oops, that’s easy. *sheepish* I thought it may be something like chocolate where you can’t melt it directly over the flame, but between a bowl and hot water in the pan… :p Amateur lah, with no oven at home too – hence sucker for non-bake desserts.
        Thank you!!

  15. Hi Bing, am I right to say that I should prepare the strawberry jelly powder 4 hours later?
    You mention that the crumbs ( the first step to do the base) in the fridge to chill. How do I know if it is ready to be used?

    • Hi Brenda

      Sorry for the late reply as I was travelling.

      Yes, you prepare the jelly later when the cheese layer has chilled thoroughly and has set.It will change from a liquid layer to a jelly-like layer. Then you make the jelly solution and pour on top..

      Once the base is tight and hard, it’s ready to use. It doesn’t take more than 30 minutes in the fridge for that to happen. The melted butter would have hardened again.

      Good luck!

  16. I tried out this recipe, and it turned out lovely! Everyone that had a piece LOVED it :) It was so easy to make and very tasty (not too sweet either!). The only problem I had was cutting the squares perfectly. Presentation-wise, mine was far from yours… any tips on how to cut it so nice?? I can’t seem to draw a straight line with my knife!

    • Hi Amie

      Here’s what I do when I cut my cake.

      Make sure cake is chilled. (1) Heat a sharp knife in boiling water. Wipe dry. (2) Slice downwards, cut hard into the biscuit layer. Slide the blade out quickly. Repeat Step (1) again. Every cut must have a fresh hot, clean blade.

      Use a cake server ( to help lift the cake out, especially the first piece. I use my fingers to remove the rest. If crumbs stick to the jelly, wet your fingers and remove them.

      Good luck!

      • I followed your instruction to take out the cake but the Crumbs stuck with the pan then broken.. I heat knife with boiling water already then wipe dry but the crumbs still broken

        • Hi Katerina, I’m going to make guesses why that happened.

          (1) Your pan wasn’t well greased. Any pan that is well greased will not have biscuit crust getting stuck on it. Especially since there is no baking process. If for some reason, it really sticks, line the pan with good quality baking/wax paper (and grease the paper) before layering the biscuit crust.

          (2) If the crumbs keep breaking up, my guess is you didn’t add enough butter to the biscuit crumbs and the crumb layer wasn’t moist, but it was dry and crumbly. The biscuit-butter mixture should be slightly damp (like wet sand that’s easy to compact) when you press it into the pan.

          Good luck!

          • Thanks bing will try again.

  17. Hi Bing!

    I just tried using your recipe and it was quite fail :( guess i have no flair in baking/cooking. Depressing. Anw my biscuit layer looks kinda moist/sticky, yet at the same time it’s very difficult to slice through. My knife could only slice through until the cheese layer. Is it because i put too much butter?

    • Hi Ashley

      Sorry it didn’t work for you! I’m not sure what went wrong.. I will make a few guesses. If the biscuit layer is too moist/sticky. It means your cake was not chilled enough when you cut it. Even if you had added too much butter, the butter would solidify when it’s chilled and it should not be wet.

      After the cake has been cut, keep the slices chilled. Once the cake is not chillled, if you had really added too much butter, then yes, the bottom layer would be moist and sticky.

      • Looking at my reply again, I should also stress that it must be butter used for this recipe and NOT margarine or planta spread.

  18. Hi. I Just baked it tonight! But my cheese section is a little too soft. Do you know what went wrong and how shud I improve? :> thankyou!

    • Did you use 1.5 tablespoons of gelatin and 300ml of water for the cheese layer? If you did, it should be more than sufficient to solidify the cheese layer. How long did you chill the cheese layer for?

      • I cut the recipe by half. Added about 1/2 cup of water which is less than 150 ml. Probably I added a little lesser gelatin powder. Hmm So it is the gelatin powder and water that determines the firmness of the cheese section is it?

        • Yes, gelatin solidifies the cheese layer. Too much gelatin and too little water will result in a cheese layer that’s hard like agar agar. And too much water and not enough gelatin will result in a mushy cheese layer. It has to be a rather accurate measurement.

          • Alright! Thank you so much! I’ll try it agn! (:

  19. Hi,

    would like to check is there any ingredient to replace gelatine, as vegetarians can’t eat gelatine?

    • Hi Patricia, you can try using Agar agar flakes instead of gelatin but it could change the texture of the cake completely.

      • thanks. How do agar agar flakes look like?

        • They look like small granules. You can get them from supermarkets. Usually next to the gelatin and jello stuff.

  20. Hi Bing,
    Do you think you can post the measurements in cups and grams in future?
    Cause i don’t have a measuring scale:)
    Thank you:)

  21. Hi Bing,

    I would really love to try out your recipe! And I hope I’ll be able to make it half as nice as yours as I’ve not really done any baking before.

    However, can I ask you, if I were to substitute the cream cheese with white chocolate, do I still follow the rest of the recipe for the ?

    And also, is there any other substitute if I’m not able to find digestive biscuits for the crust? Will normal plain biscuits work?

    Thank you so much!!

    • Hi Melissa

      There’s no baking in this recipe so it’s great for newbies in the kitchen!

      I have never done this dish with white chocolate before. If you do want to make the cheese layer with chocolate instead, you would really have to experiment and see how it works out. The measurements may not work completely. If you are making a non-diary layer, you may blend white chocolate with silken tofu and add a little gelatin dissolved in water and see if it solidifies nicely.

      Where are you located at? Digestives are found in most supermarkets. Try Marks & Spencer if you are stuck. I’m not sure what you meant by “normal plain biscuits” but general biscuits that will break into fine crumbs will do for this recipe.

      Good luck!

      • Your reply was so sincere!

        I see that it’s a non-baking recipe, that is why I really want to try it. I hope I’ll get it right too!

        Thank you Bing!!

  22. hey
    is there any replacement for geletine?

    • Hi Dhiviyaa, I’ve never used anything to replace gelatine but you can try replacing it with agar agar flakes and see if it works. Good luck!

  23. Hello Bing,

    I chased upon your page when I was looking for shops to buy Jelly Hearts Cheese Cake last month. Thanks for sharing the recipe. I have tried twice already.

    I use Tupperware box as the pan. The main difficulty I face is to get the cake out from the box.

    I line the box with baking paper. When it is ready to take out, I turn the box up-side-down and press the bottom of the box. The cake will slowly “drop” out from the box. Then I turn the cake back to the right side. In the end, the sides of the cake are “crumpled” and affects the presentation. Hope you could share with me some tips on how to overcome this.

    Will it be a good idea to use either a Springform Pan or Cheesecake Pans with Removable Bottoms for this cake? will it affect the taste?

    In my first attempt, I tried using mango instead of strawberry. It was quite time consuming to use a mould to cut out the heart shapes.

    To save time, I tried using canned pineapple cubes in my 2nd attempt. It became Jelly diamonds!

    I have not been cooking for many many years and have almost lost my basic cooking skill and interest. But since last month after getting to know your site, I have tried your Glutinous Rice and Ngoh Hiang recipes!!! They were great! I have gained back my confidence :)

    Thank you so much for the sure work recipes!

    • Hi Wong

      I’m glad you like the recipes!

      For the strawberry hearts, I usually cut them in the pan and then lift them gently with my fingers. But you can try lining it with aluminum foil and then lifting the whole cake out of the box. You can certainly use springform pans too.

      Have fun cooking!

  24. Hi, does the strawberry jelly powder available in Singapore?

    • Hi Amy

      Yes, it is. The brands are Jello and Tortally.

  25. Hi, could u pls advise as i finished with the second layer n chill in the fridge for 7 hrs (overnight) and made the jelly to pour in the tray, i encounter the top layer of the jelly can be seen with some small cheese particle , what can i do to prevent it from flowing up? u mentioned 1 and 1/2 cup water to stir with jelly powder, is 1 and 1/2 cup equivalent to 12oz?

    • Hi Pauline

      The cheese layer should be a firm layer of solidified cheese jelly if you followed the instructions in the mixture and then chilled it overnight. There shouldn’t be cheese “particles” floating in the jelly layer, unless your jelly layer of liquids was very hot when you poured it into the pan. The heat from the liquid jelly may have loosened/softened some of the cheese layer. That’s the only cause I can think of.

      And yes, 1.5 cups of liquid is 12 oz.

      Good luck!

    • Hi Bing
      Could u pls suggest method of removing the j cheesecake from the baking pan into a birthday box (card board)?
      The only way I can think of is to make the j cheesecake in a aluminium tray n cut the tray to transfer to a box.
      Do I hv to cool the jelly from the cooking pan for few mins before I pour in the cheese layer? Cos first attempt when I pour the jelly into the chill cheesecake I saw small white particle ( cheese) flowing on the jelly.

      • The aluminum tray is a good idea.

        And yes, the jelly liquid must be cooled. I think I specified that in the instructions too. Make sure your cheese layer is firmly chilled too before you pour the jelly liquid on top.

  26. Hello Bing,

    Can I ask if its fine to use other types of tray/containers such as tupperware? would it affect the taste?

  27. Hi bing:) i loved yr cooking and baking recipes!! I am done with cheese layer now. Looking gd! Just to check how long can i store this cake in the fridge?

  28. Hi Bing,

    Thanks for the step by step recipe and the great tips. I followed your recipe and successfully made a batch of beautiful aand delicious jellyhearts for Christmas dinner at first attempt. Thanks so much !!

  29. reading this makes me want some dessert

  30. hi , can u pls recommend that what kind (brand)of cream cheese should i use?

  31. I love this Karen!! ((: Thanks for the recipe!

  32. Hi, can I know how long can this dessert stay fresh in the fridge?And do I leave it in the freezer compartment or just the middle section will do?

    • I’ve never frozen it before. I always keep it in the fridge. It’ll keep for several days especially if the cheese you used was fresh.

      • Hi, thanks for the advice. but what you mean by the cheese being fresh? i bought the cream cheese from supermarket. And by the way, do i use salted butter or unsalted butter? 😀 cant wait to make the jelly hearts.

        • If your cheese is going to expire in 1 day, then naturally you can’t keep the cake for more then a day since nothing is cooked in this recipe. So if you use fresh cheese that has a longer expiry date, then you can keep the cake longer. I always use salted butter in my recipes.

  33. Hi! I’m going to try your recipe soon! i’m just wondering will it melt if i leave it out too long? Like if i want to bring it over to a friend’s place would i have to place it in a cooler or anything? Thanks! :)

    • I’ve never left it out for hours. Maybe just from one place to another and then chilled again immediately after. They were fine that way.

  34. Hi!
    This looks really good!! Thanks for sharing the recipe. =)
    May I know whether you have used salted or unsalted butter? Thanks!!

    • I only use salted butter in my cooking. =p

  35. Hi!
    I have just attempt this recipe, however it was quite a failure for the cheese part. =(
    Is there any reason why the mixture of the cheese and sugar comes out to be a smooth liquid instead of light and fluffy. And when I add in the gelatin, the cheese becomes somewhat like a residue (it floats on top).
    I’m thinking that I might have gone wrong with the measurements.
    Is 2/3 cups of sugar = 160gm? and 1 1/4 cups of water = 10oz or 300ml?
    Thank a lot!! =)

    • Hi Elaine, sorry to hear that your attempt failed.

      The cheese-sugar mixture is fluffy when you first whisk it together. Then you add the gelatine+water and that’s why it becomes a smooth liquid. This combined mixture has enough gelatine to set the cheese layer IF you chill it properly. Chill it overnight if you are not certain that your fridge is cold enough to set it within 4 hours. When it is set, it should be as firm as agar agar.

      If your cheese layer broke up when you added the gelatine mixture, there are only 2 possibilities – (1) your cheese layer was not chilled properly or you added too much water, and did not set to a firm consistency, or (2) your gelatine mixture was still hot and it wasn’t left to cool before pouring over the cheese layer.

      Your measurements are correct. Check your measurements when you prepare this recipe. As there are several steps, it’s easy to misread the recipe and use too much or too little of something (especially gelatine) and then the cake does not set properly.

      Good luck!

  36. hi, may I know what kind of sugar do you use? fine sugar/coarse sugar/icing sugar? thank u!

    • Hi Huifen, I only use caster sugar for baking. So I think it’s caster sugar here.

  37. Hi Bing.

    Can i replace the gelatin powder with konyaku powder or “agar-agar” powder?
    And for the top layer, it’s better adding sugar or just plain like that?

    Need enlighten here. Thank u


    • I’ve never tried it with konyaku or agar agar but you can always give it a try. The measurements may not be the same though. And the texture will definitely change because gelatin gives a soft jelly texture while agar agar and konyaku give a more solid texture.

      The strawberry gelatin powder I used was pre-sweetened (i.e. has sugar in it), that’s why I didn’t add sugar.

  38. Hi,
    I couldn’t find the jelly powder in cold storage n fairprice. may i know where did u purchase it from?

    • Strawberry jelly powder can be found in Cold Storage. I think the brands are Jello and Tortally.

  39. Hi Bing,

    Love your recipe, wanna try but i want to try half of your recipe since only me and husband who will eat this dessert.
    Will the gelatine be the same measurement if i cut the recipe half? And How much water do i need ?
    Thank You

    • If u want to make half the amount, then half the entire recipe.

  40. Hi Bing, i just bought the philadelphia cream cheese but spreadable not block one, when i saw spreadable i thought it will work better than block but now i scare it wont turn out nice if i dont follow your recipe accordingly.

    • Spreadable cream cheese is for making dips and for spreading on toasts. I’ve never used it for baking or cooking recipes before. You can try using it but I’m pretty sure the results won’t be the same.

  41. Hi, may I know where did you buy pan? Thanks~

    • Hi Sam, these baking dishes/pans can be found in any houseware store that sells baking equipment. Cheers, Bing

  42. Hi,

    I tried the recipe recently. One problem I had was that after cutting the cheesecake into individual pieces, the jelly slide off from the cheesecake. Is there a way to make it stick to the cheesecake? Another problem I had was that I had to pour my jelly while its warm. If I wait till its cool, it will solidify.

    • Hi Amanda, the jelly shouldn’t slide off because the strawberries will hold it in place since it’s half submerged in the cheese layer and half in the jelly layer. If they slide off, then your strawberries have sat too low in the cheese layer. Try using a larger pan so that your cheese layer isn’t so thick. Or use larger strawberries.

      If you used the jelly-water combination as directed, the jelly liquid should be quite watery. Once it’s room temperature and not hot to the touch, you can pour the liquid on to the cheese layer. It shouldn’t solidify so quickly unless you are located in high altitude or winter weather.

      Hope that helps!

  43. Hello

    May I know if I’m using a 20cm springform pan, how should I change the amt. of ingredients for the recipe? Will appreciate if you can reply soon as I wanna bake it tomorrow for my mum’s birthday. :)


    • Hi Jasmine, I’ve never made it in a springform pan so I really cannot gauge how much to adjust for the ingredients for a 20cm pan. 20cm is a rather small pan. Perhaps you would like to half the amount of ingredients for the recipe and work from there. Measure the height of the strawberry halves so that you create a cheese layer that is no taller than 3/4 of the height of the strawberries. If it’s any taller, the strawberries will be completely submerged in the cheese layer.

  44. Hi, can i know base on your Ingredients above, if i want to use a round springfoam pan, how many inch pan do you recommend to use.


    • Hi Ling, I’m afraid I can’t answer that because I’ve never made it in a springform pan before. If I was experimenting with it, I would prepare the ingredients and be prepared to have left overs. Leftover ingredients can always be used to assemble another smaller cake at the side in another dish/pan. Good luck!

  45. hey is the water you used for the jelly according to the box instructions? because i am using different brand of jelly o i just add water according to my box of jelly?

    • Hi A.O, don’t follow the instructions on the box. Use the amount of jelly and water per the recipe.

  46. Hi

    For the VANILA EXTRACT wat brand u using ? Where u buy ?

    • I use whatever brand I can find wherever I am. I’m not particular. This bottle was bought in South Africa.

  47. Hi
    Ur jelly cheescake is so beautiful love it ! I am going bake this weekend …. I need ur advise for the cheesecake i need to chill for overnight right ? The next day i pour the strawberry jelly over the cream cheese it after tat i still need to chill for 4 pours before i can eat am i right ? please advise

    • Yes to your questions. Just follow the instructions in the step by step tutorial above. Good luck!

  48. Hello,
    I have tried making it yesterday. Overall taste was good but not sure why the cheese melted So quickly.

    Cheers Jen

    • Hi Jenny, what do you mean that the cheese melted? Do you mean the cheese layer melted? If you had used the amount of gelatin powder as specified in the recipe, the cheese layer should be like a jelly/agar agar texture when well-chilled. It shouldn’t melt as easily. If it melts, the strawberry jelly would have melted too.

  49. Followed instructions to pour cooled jelly into firm cheese. The jelly layer sits nicely on top of the cheese layer. But when I checked it about 2 hours later, the jelly seemed to sipped into the cheese layer while it is setting in the fridge. can u advice what could be the problem. Thanks

    • Did you use 1.5 tablespoons of gelatin powder in the cheese mixture? If yes, did you follow the instructions and chilled that layer thoroughly before adding the jelly mixture?

      If you did both, the cheese layer would be a firm jelly, almost agar agar texture and the jelly would not penetrate it. I suspect you didn’t chill the cheese layer well.

      If you were using a soft tray and created cracks in the cheese layer while lifting the tray, it will cause jelly to seep into the cheese too.

      • Thanks Bing.
        I found what the problem was… I lined the cake tin with aluminium foil, and so the jelly slipped through the gap between the foil and the cheese and biscuit…so i have jelly infused biscult base.

        I managed to prepare another batch of jelly which sits nicely on the cheese layer. So the cake still looked and tasted good.

        Thanks Bing.

  50. Just made this dessert, my 2 nd attempt, i only bought 250 gr cream cheese , used 1 tbps gelatin n 40 ml boiling water, the mixture not like you said should be runny like milkshake… And i got dificullty to arrange the layer in the same level. So sad why cant smooth like yours

    • Hi Katerina

      You mixture could be lumpy because (1) your cheese was cold and it was not soft enough, or (2) the cheese and gelatin-water mixture was not well whisked enough to combine. You can run the mixture through a sieve and press the cheese through to help remove the lumps, if there are any.

  51. Wish I’ve tried it & my whole family likes it! :) oh and btw, do you have any easy red velvet cupcakes recipes to share? I’ve been wanting to bake some but I don’t know how to.

  52. Wish I’ve tried it & my whole family likes it! :) oh and btw, do you have any easy red velvet cupcakes recipes to share? I’ve been wanting to bake some but I don’t know how to. :)

  53. Hi Bing,

    I don’t have access to any strawberry jelly powder over here. I was wondering if I could use gelatin powder, mix it with water and strawberry essence to re-create the same taste? Or would you have any recommended alternatives?

    • I’ve never Done it with a substitute. But you can try! Where are u located at? Most countries have jelly mixes. I’m surprised you couldn’t find it.

      • I’m based in Shanghai. They do have jelly powder here but so happened to run out of strawberry jelly powder. :S

  54. Can I use Creme Fraiche instead of cream cheese?

    • It wouldn’t be cheesecake then. And the cake wouldn’t be firm enough with creme fraiche as the texture is softer. You may need to experiment with more gelatin.

  55. The firmness of the “cheese” part is ok but I think the stuff made the jelly not clear so I can’t see the strawberries inside. But the taste is good. Will try again later with the right cheese (cream cheese). In Norwegian, cream cheese, it’s fløteost. I wasn’t sure at first so we bought the wrong one. Anyway, thanks for the recipe, I came here after my sister tried to make this in Singapore. :)

  56. Will the jelly and the cheese layer fall apart ?

  57. Is there any other substitute for gelatin powder?

  58. Hi bing,

    I had tried your receipe n it turn out really nice… I followed very closely with ur steps by steps tutorial.
    Jus to share, for the jelly part I use jelly crystal which can be commonly found in supermarket as I couldn’t find the brand u r using at my area.
    I use raspberry flavor as the strawberry has run out. Luckily The combination turn out nice too!
    Measurements was the same as yours. My 1st attempt of baking was a success!! Thanks bing!!!

  59. Thanks bing for this recipe. I hope its fine that i share it on my blog as well :) cheers

  60. Hi Bing, my cup measurement is a lil diff… Haisss i am nw having a hard time to do the measurement… I wuld like to ask the boiling water added to the gelatin powder u said that it’s 1 & 1/4 cup.. Which is equal to how many ml? And the sugar 2/3 cup equal to how many ml

    • Sorry. I don’t measure in ml. 1 standard cup is approximately 250ml for liquids.

  61. Hi Bing, if I’m using a tin whit removable base, do u think I shall line the base? I’ve tried lining with cling film wrap, but it turn out the side not very nice when I remove the wrap. any tips?

    • Try this – grease the whole pan. Line the base with baking paper. Leave the sides as they are. When ready to serve. Wrap the tin (with the cake all set in it) tightly with foil. Dip the wrapped tin in a bowl of boiling water for a minute or two. The water will heat the sides of your tin and loosen the cake. Remove the sides of the tin.

  62. Hi Bing, ur recipe is a success. I made 1 for my hubby to try and he gave me 8/10. I’m making 1 for my father in law birthday tml, hopefully he like it. I reduce the sugar to 1/2 cup cos my hubby don’t like it too sweet. Thks for sharing. I’m going to try ur other recipes soon…:)

  63. How to blance the layer of biscuits n cheese ?

  64. Hi Bing! My 1st attempt at it and it was a great success! 1st time in my 18yrs of attempt at baking, my mom sent me a SMS to say it’s awesome! All thanks to u! Thanks very much! Ur step-by-step pictures and instructions were a great help! Thanks once again!

    • Your excitement made me so happy, Eunice. =) Congratulations!

  65. Hey Bing, will a hand whisk work if the cream cheese is soft enough? 😀 Thanks!!

    • Yes, it will work too.

      • Alright, thanks very much!!

  66. Hi Bing, Yr step by step really helps me a lot! My 1st attempt was a success! But I still have some question. I find that my cheese abit soft why? And leaving out at a room temperature for awhile like 10mins, the jelly tends to easy become waterer why? is that normal?

    • Try adding a little more gelatin. Perhaps your cheese has too much moisture in it or you were not using enough gelatin or too much water.

      • okie… thanks! I will try again!

  67. 1 and 1/4 cup = ? dl ?

    Just wondering…

    I am going to try to make this for the second time .. with the right cream cheese. 😀

  68. I bought gelatin sheet, can I use it instead of gelatin powder? How to measure it ? Thanks!

    • I’m sorry. I have never used gelatin sheets for this recipe before. Good luck!

  69. I saw your cake which I am very eager to try…can I just check whether 1 1/2 tablespoon of gelatine is about 13.5 grams? When u said one tablespoon u meant ‘one level tablespoon’? Thanks so much and waiting for ur reply.

    • Yes, 1 tablespoon is 1 level tablespoon. I’m afraid I’ve never measured the weight of the gelatine so I can’t advise you on the weight. Sorry!

  70. can i not use gelatin powder for the cheese layer?

  71. Hi! Thanks for this, the steps are clear and this it my virgin piece of dessert:):)
    But I don’t understand why when I pour the jelly onto the cheese layer, it seems to dye the cheese pink!
    A very little amount of floating cheese and I have chilled it Oliver night..
    Could it be the problem of my container.. I used big square locknlock plastice container.
    And it used less butter as I have no tool to weigh the butter.
    Thank you so much!!

  72. Hi! Thanks for this, the steps are clear and this it my virgin piece of dessert:):)
    But I don’t understand why when I pour the jelly onto the cheese layer, it seems to dye the cheese pink!
    A very little amount of floating cheese and I have chilled it Oliver night..
    Could it be the problem of my container.. I used big square locknlock plastice container.
    And it used less butter as I have no tool to weigh the butter.
    Thank you so much!!:):)

  73. Thanks for posting this recipe! I’m making it for the 2nd time today and i absolutely loved it the first time. My lack of patience has however somewhat killed a bit of the presentation, cause I might not have left the cheese to set long enough, or waited for the jelly to cool down before i poured it in :( the top layer of my cheese melts a bit (and floats up), and sometimes a couple of the strawberries float up to the surface of the jelly, i’ve to push them back in and more cheese floats up!!! meh :( i need to learn to be more patient with my desserts, hahahah.

  74. Made this last week for my niece’s birthday. It was a success, looked pretty and was delicious! Did encounter the small bits of cheese floating around when pouring the jelly layer (even though the cheese had been in the fridge overnight) but managed to solve it by emptying out the jelly and re-pouring it down the sides of the tray/pan slowly instead of onto the strawberries or the cheese.. Thank you for sharing your recipes and for your precise step-by-step method plus photos. Really appreciate your efforts!

  75. Hi everyone, I’ve added more details to the recipe to include tips on how to avoid getting floating strawberries and loose bits of cheese in the jelly.

  76. Hello Bing,
    It was almost success but the Jelly could not stick on the cheese.

    Any idea what went wrong?

    • There could be 2 reasons why that happened –

      (1) Not enough water was added to jelly layer and it turned into an agar agar texture and thus does not adhere nicely to the cheese layer.

      (2) The strawberries were too low into the cheese layer and do not protrude into the jelly layer enough to hold the two layers together.

      Good luck!

      • Cool. Thanks Bing. Will try next attempt.

  77. Hi Bing,could I check if the block of cheese u used is 250/500g?
    the ones available in SG is in 250g.
    From your pic was too a block,could I double confirm if the cheese is 250/500g? Thanks! :)

    • Hi Carmen, I’ve indicated in the recipe that 500g of cream cheese is required. It doesn’t matter what size they come in because it is different by brands and by country. Just ensure you have 500g of cream cheese and it’ll work.

      Good luck!

      • Hi Bing,o gosh I did mine with 250g of cheese & everything else the same. :(

  78. Hello Bing,
    Can I ask how do you remove the cheesecake from the pan to serve on the plate? Even when I try using the baking paper, I try to flip the jelly over to remove the paper but the crust breaks apart before serving and it doesn’t look nice.

    • Use a good quality baking paper like Glad. I realised recently that it’s the best. It never sticks and makes baking a breeze. Don’t flip the cake over, it would most probably destroy the cake. And try to remove it from paper after you have cut it. The cake must also be very chilled, if not the crust will break. The crust must also have had enough butter and was well compressed, if not, it will crumble when you cut it. Scroll up the comments on this page to see the tips I’ve shared before on how to cut and serve. Good luck!

  79. Do you mean to put the tray in the freezer (where you freeze the ice) component or can I just put the tray in the normal cooling compartment of the fridge (where you put your leftover food and fruits)? Sorry i’m really new to this:/ Anyways, it sounds like a good recipe(((:

  80. Do you mean to put the tray in the freezer (where you freeze the ice) component or can I just put the tray in the normal cooling compartment of the fridge (where you put your leftover food and fruits)? Oh and what kind of sugar did you use? Normal or brown? Sorry i’m really new to this:/ Anyways, it sounds like a good recipe(((:

    • I’ve put the cake in the fridge, not the freezer. This dessert is not freezer friendly. The freezer will change the texture of the cake because it’s technically a jelly cake.

      I used caster sugar.

  81. Hi Bing,

    I used Gald baking paper, however, the liquid jelly slips inbetween the paper & cheese layer & results in sides that dont look so nice. Any tips on how to prevent that? I noticed that in your pictures, the edges of the peices lok so nicely cut. Are these the middles ones?


    • I don’t line the sides with baking paper because there’s no way to get a nice clean edge if you lined the sides with paper. If you had only lined the base with baking paper and compressed the crumb layer tightly, the liquids will not get to the baking paper. Good luck!

  82. Faint, i added 2 cups of sugar thinking 2/3 is either 2 or 3 cups. This cheese cake will sure be sweet to death. :(

  83. Hi!! I’ve tried this recipe ytd, the taste was okay but my cheese wasn’t hard enough! I’ve followed your recipe to chill it overnight already but the cheese wouldn’t harden. Do I have to freeze it or just chill it? Thank you so much!!

    • Hi Joey, if you have followed the recipe exactly and used block cream cheese and the exact amount of gelatin and water, the cheese layer would be almost agar agar texture. There is no way that the cheese layer is too soft if you chilled it overnight. Check your measurements!

      And yes, always chill. Never freeze. This cake is not freezeable.

      Good luck!

  84. ThaNks bing! Your presentation of recipes are so easy to understand when accompanied with pics. I’ve tried making the cheesecake and it was a success. 😀 Am gonna try out your other wonderful recipes soon. Anyway, thanks again for sharing, I really appreciated! ;D

  85. hey thanks for the step by step with image recipe! they are really useful and pretty excited to try them out today! thanks 😉

  86. thanks so much for the wonderful recipe! it turned out really great! aside from the mishap of adding too little gelatin. i got confused as i read the posts from others about clarifying. oh well. its a defo must use recipe!

    • OH, by the way, for all those who are intending to use this recipe, you can actually pop it into the freezer after you pour on the cheese for about 30 minutes to help it to set up so much quicker! so if you’re in a rush and feel like cutting short the waiting time by like a quarter or so, feel free to do that! just to clarify, pop it into the freezer to set the CHEESE. not the JELLY:)

  87. Thanks Bing for your sharing of these few recipes on strawberry Jelly Heart Cheesecake and Ngoh Hiang… It was nice and my family members like it so much… Thanks for being so patience sharing step by step with us to make it easy for us to learn and follow.

    Wondering have you try making “Char Siew” yourself. Any recipe to share.

    Look forward hearing from you.

    Thank you once again.

    Regards, Shirley

  88. Hi Bing! Wanted to clarify something which couldn’t be found here. For the first chilling of the crust after you have place it tightly into the glass pan, you indicated to chill until ready to use. May I know how long will I need to chill before I know its ready to use? Thanks!

  89. Hi, I would like to know if it’s okay to use a whisk instead of an electric one.

  90. hi :) thanks so much for sharing this ^^

    this was my first time baking for teachers’ day and so i wanted to do something managable and then I found this recipe 😀 always eating it anw :3

    so it turned out really well and thanks for taking the time to post this ^^ and also like replying to comments, cos when I did not understand anything or had doubts i clarified them by reading the comments ^^

    so thanks so much 😀 i will be trying your other recipes ofc 😀
    *・゜゚・*:.。..。.:*・'(*゚▽゚*)’・*:.。. .。.:*・゜゚・*


  91. Hi Bing! I’m using a medium square cake tin which is about 9 x 9 inch. Do I need to adjust the recipe or just follow yours? Thank you!

  92. Btw, do I have to grease the tin with butter then grease the baking paper with butter again?

  93. Can I replace the gelatin power with agar agar? Or is there any substitute? I’m a vegan.


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