🍓 Strawberries & Cream Jelly Cheesecake

A no-bake beauty that steals the show.
Buttery biscuit base ✔️
Creamy vanilla cheesecake ✔️
Fruity jelly topping ✔️
This dreamy, plant-based dessert is everything you want in a cheesecake

🍰 Serves: 8–10 slices

✨ You’ll need:

🧈 Biscuit Base:

• 300g Digestive biscuits (McVitie’s is vegan!)

• 100g butter (we used Flora Spreadable)

🍦 Vanilla Cheesecake Layer:

• 500g vegan cream cheese (like Violife)

• 85g icing sugar

• 2 tsp vanilla extract

• 250ml plant-based double cream (like Elmlea)

🍓 Jelly Topping:

• 1 sachet Wibble Strawberry & Vanilla Jelly Crystals

• 350ml boiling water

💖 Optional Toppings:

• Whipped plant-based cream

• Fresh berries (strawberries, blueberries, raspberries)

🛠 How to Wibble It:

1. Make the Base:
   Crush the biscuits into fine crumbs. Melt the butter and stir into the crumbs. Press firmly into a lined springform tin. Chill while you make the filling.

2. Whip the Cheesecake Layer:
   In a bowl, whisk the cream cheese, icing sugar, and vanilla extract. In a separate bowl, whip the double cream until thick, then fold it into the cream cheese mix. Spoon onto the chilled base and smooth the top. Chill for at least 1 hour to firm up.

3. Prepare the Jelly Topping:
   Dissolve your Wibble jelly sachet in 300ml boiling water

4. Assemble the Magic:
   Gently pour the jelly over the cheesecake layer. Carefully return to the fridge to set overnight.

5. Finish & Flaunt:
   Once fully set, top with any extra toppings like whipped cream and fresh fruit!

💡 Tip:
Make in mini cups or jars for pre-made party portions!