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No-bake rainbow jelly cheesecake slice
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Prep Time:
460 minutes
Cook Time:
Total Time:
460 minutes
Easy no-bake cheesecake slice with layers, prepare one day ahead.
Ingredients:
  • 250g pkt Arnott’s Nice biscuits
  • 150g butter, chopped, melted
  • 30.00 ml hundreds and thousands, plus extra, to serve
  • 85g Original Lime jelly crystals
  • 500ml (2 cups) boiling water
  • 5 x 250g pkts cream cheese, chopped, at room temperature
  • 85g Original Lemon jelly crystals
  • 85g Original Strawberry jelly crystals
  • 85g Original Blue Heaven jelly crystals
  • 42.00 gm fresh lemon juice
  • 6.00 gm gelatine powder
  • 125ml (1/2 cup) sweetened condensed milk
  • 85g Original Creaming Soda jelly crystals
  • Persian fairy floss, to decorate (optional)
Instructions:
  • Line a square 20cm cake pan with a double layer of baking paper, ensuring it overhangs by at least 10cm on each side. Level the pan in your freezer.
  • Pulse the biscuits in a food processor until finely crumbled. Add the butter and blend until mixed. Stir in the hundreds and thousands. Press the mixture firmly onto the pan base using a spoon. Chill in the fridge until needed. Clean the food processor.
  • In a heatproof bowl, combine lime jelly crystals with 125ml (1/2 cup) boiling water, whisk until dissolved using a fork. Blend cream cheese in a food processor until smooth. Slowly add the warm lime jelly mixture while processing until well combined, scraping sides occasionally. Quickly pour lime mixture onto biscuit base, smooth the top, and freeze for 10-15 minutes to set. Clean the food processor.
  • 1. In a heatproof bowl, combine the lemon jelly crystals with 125ml (1/2 cup) boiling water. Whisk with a fork until dissolved. Process a packet of cream cheese in a food processor until smooth. Slowly add the warm lemon jelly mixture and process until well combined. Quickly pour the lemon mixture over the lime layer using the back of a large metal spoon. Smooth the surface and freeze for 10-15 minutes until firm. Repeat the process for the strawberry and blue heaven layers with boiling water, cream cheese, and freezing time. Clean the food processor between each layer.
  • In a microwave-safe bowl, combine the lemon juice and gelatine. Microwave on High for 10-15 seconds until the gelatine dissolves. Let it cool slightly. In a food processor, blend the remaining cream cheese until smooth. Add sweetened condensed milk and blend until combined, scraping down the sides as needed. Mix in the gelatine mixture until fully incorporated. Pour the mixture into the pan, ensuring it covers the layer beneath and reaches the pan's edges. Freeze for 20 minutes to set.
  • Place the cheesecake pan on a tray. Prepare the creaming soda jelly according to the packet directions and let it cool slightly. Gently pour the jelly over the back of a spoon onto the cheesecake. Refrigerate overnight to set.
  • Gently lift the slice out of the pan using the baking paper. Cut it into 9 pieces. Add fairy floss and hundreds and thousands right before serving (delay adding the fairy floss until the last minute to prevent melting on the jelly).

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