No Bake Cheesecake With Jelly Topping

Ingredients

• 150 gms Digestive biscuits (10 pieces)
• 60 gms Butter (melted, measured before melting)
• 170 gms Cream cheese (refer notes)
• 2 tins of 170 gms each Nestle cream
• 3 tsp Gelatin (refer notes for substitute)
• 4 slices Canned pineapple rings (one 235 gms tin)
• 1/2 cup Sugar
• 80-85 gms Strawberry/ Cherry/Raspberry Jelly packet - 1 small packet

Instructions

1. 1

   Add gelatin to 1/2 cup lukewarm water and stir till the liquid becomes clear and golden. Keep it aside.

2. 2

   For biscuit base:

3. 3

   Powder the digestive biscuit in a food processor or using a rolling pin. Add melted butter to this and mix well. Distribute this mixture evenly among all serving bowls or spread it as a uniform layer, if using one big serving bowl. Press the mixture nicely using your fingers. Refrigerate the individual bowls or the big serving bowl while you make the cheesecake.

4. 4

   For Cheesecake:

5. 5

   Add gelatin mixture and pineapple slices along with canned juice into the mixie and blend it till it's smooth and thick. Add nestle cream, cream cheese and sugar to this and blend again, until everything is mixed well. Pour it over the refrigerated biscuit base. Refrigerate for 4-5 hours or until it is set.

6. 6

   For Jelly Topping:

7. 7

   You need only half of the packet for this recipe. Measure out half the qty and prepare the jelly according to package instructions. Pour the jelly over the set cheesecake. Refrigerate for 2-3 hours or until the jelly is set.

8. 8

   Keep the cheesecake at room temp for 10 mins, before serving to soften the biscuit base.