No-bake cheesecake with jelly is a light and refreshing dessert that is perfect for warm days. The creamy cheese mixture with the addition of heavy cream and powdered sugar, on a delicate base of ladyfingers, is topped with a layer of strawberry jelly. This combination of flavors and textures will delight any sweet tooth, and the impressive layers will add charm to any celebration.
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Prepare the strawberry jelly according to the instructions on the package. Set aside to thicken slightly.
Dissolve the gelatin in a small amount of hot water and let it cool.
Whip the heavy cream until stiff peaks form. In a separate bowl, combine the cream cheese with powdered sugar, then add the whipped cream and the cooled gelatin. Gently mix.
Transfer the cheese mixture onto the sponge cake base in the springform pan. Smooth the surface and set aside in the refrigerator for about 30 minutes to firm up.
Pour the thickening strawberry jelly on top of the cheesecake. Place it back in the fridge for a few hours until the jelly is completely set.
Cold cheesecake with jelly is one of the most popular summer desserts in Poland, often served at various celebrations.
Serve chilled, cut into pieces. You can decorate with fresh fruits or whipped cream.
Store in the refrigerator, preferably in an airtight container, for 3-4 days.
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