orange jelly cheesecake cups

I got a pack of those cool muffin cups from phoon huat and couldn’t wait to use them so I decided to adapt a no-bake jelly cheesecake recipe to make cheesecake cups. This is my first original recipe! Though actually it’s more of a mash-up of a few recipes (one two three) that I mixed together and tweaked a little so the amounts would match.

I wanted a crunchy ish base so I baked the base blind, but if you don’t want to, just leave it in the fridge while making the cheesecake layer!

Baking blind removes the moisture so the base stays crunchy!

Pressing the bases down individually is quite tedious but everything else is pretty easy.

Two layers done…
Tangerines for decoration!
3-layer orange cheesecake cup

Orange jelly cheesecake cups

Makes 16-20

120g digestive biscuits
50g butter, melted
375g cream cheese, left at room temperature
2/3 cup sugar
1 tsp vanilla essence
200ml whipping cream
2 tbsp boiling water
2 tsp gelatine powder
1 pack of Tortally jelly crystals, orange flavour (or 85g jelly crystals)
2 tangarines for decoration (optional)
Zest of 1 medium lemon (about 1.5 tsp)


1. Preheat the oven to 180°C/ gas mark 4
2. Crush the digestives in a food processor or by hand (place the biscuits in a Ziploc bag and crush them with a rolling pin)
3. Combine biscuit crumbs and butter in a medium bowl
4. Scoop biscuit mixture into the cups (approx 1.5cm high) and press firmly into the base of each cup
5. Bake for 20min then leave to cool

1. Using an electric mixer, beat cream cheese, sugar, vanilla, and lemon zest until smooth, then gradually beat in cream
2. Place water in a small bowl, sprinkle gelatine over and mix in with a fork until gelatine is dissolved
3. Beat gelatine into filling until combined
4. Pour filling over base and press in tangerine slices (choose those without seeds)
5. Refrigerate for 3 hours or until set

1. Make jelly following packet directions. For Tortally jelly, dissolve crystals in 150ml hot water, then add in 150ml cold water
2. Refrigerate until jelly is cooled (alternatively, use less cold water and add a few ice cubes to cool the mixture)
3. Pour jelly over cheesecake and refrigerate for a further 3 hours or until jelly is set

Serve straight from the fridge. Alternatively, keep them in the freezer and they will stay solid for at least 3 hours after taking them out.

Unintentional but because of the cups I used, they have funny wave-like things around the edges!
You can make them in different flavours and colours too just by changing the jelly
Lime and raspberry for christmas!