This Cheesecake jelly Slice is divine and was created after finding cream cheese at my local supermarket reduced to clear for 96 cents. I then winged this recipe and it’s a total winner, and the reduced cream cheese made it incredibly budget friendly as I had all other ingredients on hand.
You could use any flavour jelly you like too, I just used raspberry as that’s what we had.
2 packets of Aeroplane jelly
2 cups of boiling water
1 packet of Choc ripple biscuits
110g melted butter
250g cream cheese (room temp)
300ml thickened cream
Hundreds and thousands to decorate
Tips – The cream cheese needs to be at room temp and the cream should be left out of the fridge for approximately 15 minutes prior to using. This just prevents the cream cheese hardening if you were to add ice cold cream to it.
1. To a heatproof bowl, add both packets of jelly crystals with the two cups of boiling water, stir until all crystals have dissolved and set aside to cool.
2. Add the biscuits to a food processor and blitz for approximately ten seconds or until they resemble sand like crumbs. Add the melted butter and blitz again and then press into a baking paper lined slice or cake tin. Press into the tray evenly using the back of a spoon.
3. Using a Kitchenaid or hand held mixer, beat the cream cheese for a minute or two or until creamy and lump free. Add the cream and beat again until well incorporated. When the jelly is at room temp, slowly pour it into the cream mixture while beating on high until it’s all incorporated.
4. Pour the creamy goodness onto the biscuit base, sprinkle over hundreds and thousands and place in the fridge to set for at least 8 hours or overnight.
5. Cut into bite sized squares and inhale.
Refrigerate leftovers in an airtight container and consume within three days.