adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Unicorn jelly cheesecake slice
0 Likes
Prep Time:
100 minutes
Cook Time:
Total Time:
100 minutes
Creative five-layer rainbow unicorn cheesecake topped with fluffy whipped cream.
Ingredients:
  • 250g pkt Arnott’s Nice biscuits
  • 200g butter, chopped, melted
  • 85g packet Original Strawberry jelly crystals
  • 85g packet Original Blue Heaven jelly crystals
  • 85g Original Lemon jelly crystals
  • 85g packet Original Purple Grape jelly crystals
  • 500ml (2 cups) boiling water
  • 4 x 250g pkts cream cheese, chopped, at room temperature
  • 600ml ctn thickened cream
  • Silver pearl cachous, to decorate
  • Rainbow cachous, to decorate
  • Popping candy, to decorate
Instructions:
  • Line a square 20cm cake pan with baking paper, ensuring it's 5cm deep. Pulse the biscuits in a food processor until finely crumbed. Add butter and blend until combined. Press the mixture firmly into the pan using a spoon. Chill in the fridge until set.
  • Separate the strawberry, blue heaven, lemon, and purple grape jelly crystals into small individual bowls and set them aside.
  • In a heatproof bowl, combine the remaining strawberry jelly crystals with 125ml (1/2 cup) boiling water, stirring until fully dissolved with a fork. Blend 1 packet of cream cheese in a food processor until silky. Slowly stream in the warm strawberry jelly mixture. Blend until thoroughly combined, scraping the sides if needed. Swiftly pour the strawberry mixture over the biscuit base and level it out. Chill in the freezer for 10 minutes to firm up.
  • Clean and dry the food processor bowl. Place the leftover blue heaven jelly crystals in a heatproof bowl. Pour in 125ml (1/2 cup) boiling water and whisk with a fork until dissolved. Smooth a second packet of cream cheese in the processor. Slowly add the warm blue heaven jelly mixture. Process until completely smooth, scraping the sides if needed. Quickly pour the blue jelly cream cheese mix over a large metal spoon onto the strawberry jelly layer. Even out the surface and freeze for 10 minutes. Repeat with the remaining lemon jelly crystals, purple jelly crystals, 1 cup (250ml) boiling water, and 2 packets cream cheese for 2 more layers. Freeze for 10 minutes between each layer.
  • Whisk the cream until soft peaks form, then distribute it evenly among 4 small bowls. Prepare 4 piping bags with assorted decorative nozzles. Mix 3 tsp of strawberry jelly crystals into one bowl of cream, blending well. Transfer the strawberry cream into a piping bag and create various rosettes and peaks on top of the slice. Repeat this step for each jelly color separately to prevent the cream from setting.
  • Sprinkle the leftover jelly crystals on top of the slice. Add silver pearl cachous, rainbow cachous, and popping candy for decoration. Chill in the fridge until ready to serve. Cut into 16 slices.

Similar Recipes