Raspberry Jelly Cheesecake


15 Mins Prep + 2-3 Hours Chilling

raspberry jelly cheesecake


125g, Softened at room temperature Cream Cheese

2 Tablespoons Boiling Water

1 teaspoon (dissolve gelatine with boiling water) Gelatin

200g Sweetened Condensed Milk

1/4 Cup Lemon Juice

1 Tablespoon Grated lemon Rind

250ml (125ml boiling) Water

1 Packet Low joule Raspberry Jelly


  1. Beat cream cheese with an electric beater until smooth.
  2. Mix in gelatin mixture, condensed milk, lemon juice and rind.
  3. Pour 2 tablespoons into a shot glass and chill in refrigerator (2-3 hours or overnight).
  4. Empty contents of one sachet into a bowl and add ½ cup (125ml) of boiling water. Stir and dissolve well.
  5. Add ½ cup (125ml) cold water and stir.
  6. Once the cheesecake mixture has set, pour over the jelly evenly and chill until set.
Snacks, DessertMitch Hills