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Frozen-inspired ice rink cheesecake recipe
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Prep Time:
240 minutes
Cook Time:
5 minutes
Total Time:
245 minutes
Frozen 2 themed no-bake jelly cheesecake with white chocolate snowflakes, sugar icicles and character figurines.
Ingredients:
  • 250g plain sweet biscuits
  • 125g butter, melted, cooled
  • 40.00 ml blue and green sprinkles
  • 450ml clear apple juice
  • 3 x 85g packets blue jelly crystals
  • 3 x 250g packets cream cheese, at room temperature, chopped
  • Purple liquid food colouring, to tint
  • Blue liquid food colouring, to tint
  • Green liquid food colouring, to tint
  • 85g packet Blueberry Jelly Crystals
  • 125ml (1/2 cup) boiling water
  • 80ml (1/3 cup) thickened cream, whipped
  • 300g white chocolate, melted
  • 100g (1/2 cup) caster sugar
Instructions:
  • Prepare a 5cm deep, 18 x 25cm cake pan or roasting dish by lining it with baking paper, letting the paper overhang. Break biscuits and pulse in a food processor until coarse crumbs form. Add butter and pulse to combine. Mix in sprinkles. Transfer to the pan and use a flat glass to press mixture firmly onto the base. Chill in the fridge for 30 minutes until set.
  • In a saucepan over medium heat, gently simmer the apple juice. In a heatproof bowl, mix 1 packet of the Create a Jelly crystals with 150ml (2/3 cup) of the hot apple juice until the crystals dissolve.
  • In a food processor, blend one-third of the cream cheese until smooth. Gradually pour in the warm jelly mixture while still blending. Add purple food coloring and continue to blend until smooth, scraping down the sides as needed. Quickly pour the purple mixture onto the biscuit base and use a spatula to even the surface. Freeze for 10-15 minutes to set. Repeat the process with the remaining cream cheese, apple juice, and Create a Jelly crystals for two more layers. Use blue and green food coloring for an aqua layer and only blue for the blue layer. Freeze for 10-15 minutes after each layer.
  • 1. Combine Berry Blue jelly crystals and boiling water in a heatproof bowl, whisk until dissolved. Stir in 250ml (1 cup) cold water. Pour over blue cheesecake layer, refrigerate for 2 hours to set.
  • Grease 2 baking trays and line with baking paper to keep it flat. Put 1-2 tablespoons of melted chocolate in a corner of a sealable plastic bag. Cut a small hole in the corner and pipe snowflake designs on 1 tray. Spread the rest of the melted chocolate thinly on the other tray using a palette knife.
  • Prepare a baking tray lined with baking paper. Combine sugar and 60ml (1/4 cup) water in a saucepan over low heat until sugar dissolves. Let it boil without stirring for 6 minutes until thickened and syrupy (remove from heat when edges change color). Add blue food coloring and swirl gently. Spoon blue toffee onto tray to create icicle shapes. Let it set.
  • Carefully transfer the jelly cheesecake from the pan to a cake board or serving platter using baking paper. Place chocolate snowflakes on top and white chocolate shards around the sides of the cake using whipped cream to secure them. Push icicles through the jelly layer into the cheesecake and add character figurines for decoration.

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