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+ servings
A slice of strawberry jelly cheesecake with translucent surface

Strawberry Jelly Cheesecake

Author: Gail Ng
Strawberry jelly cheesecake made with a graham cracker crust, no-bake cheesecake, and strawberry slices suspended in cranberry jelly
5 from 1 vote
Prep Time 1 hr 5 mins
Chilling Time 12 hrs
Total Time 13 hrs 5 mins
Yield 1 6" cake
Category Desserts
Cuisine American


Graham Cracker Crust

  • 100 g honey graham crackers, finely crushed
  • 1 tablespoon brown sugar
  • 30 g unsalted butter, melted

Cheesecake Layer

  • 125 g heavy whipping cream
  • 250 g cream cheese, softened
  • 30 g greek yogurt
  • 75 g powdered sugar
  • 1 teaspoon vanilla extract

Jelly Layer

  • 2 teaspoons gelatin powder
  • 50 ml cold water
  • 250 ml pink cranberry juice*
  • 5-6 large strawberries, sliced


Graham Cracker Crust

  • Line a 6" springform cake pan with a strip of parchment paper around the sides and set aside.
  • In a small bowl, stir together graham cracker crumbs and brown sugar. Pour in melted butter and stir until the crumbs are saturated and looks like wet sand.
  • Pour into the bottom of the pan and use a spatula to firmly press the crust into a flat, even layer, making sure to press into all the edges of the pan. Chill in the fridge while you make the cheesecake layer.

Cheesecake Layer

  • In a mixing bowl, use an electric mixer to beat whipping cream until it comes to stiff peaks. Set aside.
  • In a separate bowl, beat together cream cheese, greek yogurt, powdered sugar, and vanilla extract until it becomes very smooth and creamy.
  • Add the whipped cream to the cream cheese mixture and gently fold together with a spatula until combined. Fold in an upward motion to prevent deflating too much air from the whipped cream.
  • Add this cheesecake filling on top of the graham crust and use an offset spatula to smooth into an even layer, making sure to push the cheesecake into the sides of the pan. Let chill in the fridge while you make the jelly layer.

Jelly Layer

  • Fill a small bowl with 50ml of cold water. Sprinkle gelatin powder into the water and let it sit for 5 minutes to let the gelatin bloom. It should become a thick gel.
  • Microwave for 30 seconds and give it a stir until the gel dissolves into a clear liquid. Pour the gelatin into a glass of pink cranberry juice and stir well to mix. Set aside.
  • Arrange your strawberry slices on top of the cheesecake layer. This works best if each strawberry slice has another slice on top of it to hold it down.
  • Pour half of the juice mixture on top of the cheesecake layer until it covers about half of the strawberries. Let this layer chill in the fridge for about 15 minutes until almost set. This is to prevent the strawberry slices from floating up to the surface. Pour in the rest of the juice mixture and chill in the fridge for at least 12 hours or overnight until completely set before releasing the cake from the pan.
  • To release the cheesecake from the pan, slowly release the spring lock on the pan. Peel the parchment paper away from the sides of the cake.


  • Juice: You can use any transparent juice like pink cranberry, white cranberry, red cranberry, or white grape juice. Alternatively, you can use a sweet wine like a riesling or rosé.


Calories: 2453kcal | Carbohydrates: 213g | Protein: 36g | Fat: 167g | Saturated Fat: 94g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 45g | Trans Fat: 1g | Cholesterol: 512mg | Sodium: 1552mg | Potassium: 974mg | Fiber: 5g | Sugar: 151g | Vitamin A: 6066IU | Vitamin C: 59mg | Calcium: 492mg | Iron: 6mg
Keywords jelly topped cheesecake, strawberry gelatin cake, strawberry jello cake, strawberry jelly cake, strawberry jelly cheesecake
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