No-Bake Lime Cheesecake with Raspberry Jelly

My kids love to eat jelly, and sometimes I grab a few boxes if they happen to be on sale. I managed to find a couple of boxes stashed right at the back of the larder, and one of them was lime flavour. I love lime flavoured desserts, although the kids don't particularly like anything that's citrusy. So, I decided to make a simple no-bake cheesecake incorporating the lime jelly in the cheese, and top that with a layer of raspberry-flavoured jelly. As I happened to have a punnet of raspberries in the fridge, I "studded" the cheesecake with a few plump and juicy raspberries.

I was pleasantly surprised that the jelly layer turned out quite well and managed to hold its shape after I cut through it. I like the subtle taste of lime in the cheese, and the raspberry jelly is slightly tart though refreshing to the palate, as a contrast to the richness of the cheese. The base is just a combination of crushed Marie biscuits and melted butter, which has a saltiness that cuts through the sweetness from the rest of the cake. This is a simple and delicious dessert that is so easy even little kids can make this. Please find the recipe after the jump.

Lime Cheesecake with Raspberry Jelly

Ingredients

100g Granita or Marie biscuits, finely crushed
1/4 cup + 1 tbsp melted butter
1 block (250g) cream cheese, room temperature
1/2 packet (42.5g) lime-flavoured jelly crystals (or substitute with lemon jelly)
1/4 cup boiling water
1 packet (85g) raspberry-flavoured jelly crystals
16 raspberries (or more)

Method

Line the base and sides of an 8 inch square tin with baking paper. Combine crushed biscuits with melted butter and press it onto the base of the tin. Refrigerate for 1 hour until firm.

Dissolve the 1/2 packet of lime jelly into 1/4 cup boiling water (or you could dissolve the whole pack in 1/2 cup boiling water and just use half of it). Set aside to cool slightly.

Beat the cream cheese until smooth, then gradually beat in the lime jelly mixture until there are no more lumps. Pour over the biscuit base and spread evenly. Place raspberries on top. Refrigerate for 1 hour until just firm.

Prepare the raspberry jelly according to packet instructions. Refrigerate for 2 hours or until it starts to thicken slightly (but not set). Pour the jelly over the cheese layer and refrigerate again for 3-4 hours until the jelly is set. Cut into squares and serve.