Eating these jelly cheesecake squares is almost as fun as making them! Not only is it easy to create this layered dessert, it also gives you freedom to play with different shapes, sizes and flavours.
Hint: Use different cookie cutter shapes and get creative
200 g Tennis biscuits, finely crushed
100 ml melted butter
Mix the crushed biscuits and butter together. Spray a square dish or cake pan with Cook ‘n Bake Original Non-stick Spray. Use the back of a spoon and press the biscuit mixture firmly into the dish or pan.
1 x 80 g packet jelly (Try our Checkers Housebrand or Happy Hippo jelly)
125 ml boiling water
250 g creamed smooth cottage cheese
125 ml chilled evaporated milk
Prepare the jelly with the boiling water. Stir until all the crystals have dissolved. Leave to cool. Beat into the creamed cottage cheese. Beat the evaporated milk until thick and double in volume. Add the jelly mixture in a thin stream while beating continuously. Pour into the prepared crust and refrigerate until set.
1 x 80 g packet jelly
250 ml boiling water
Prepare the jelly with the boiling water. Stir until all the crystals have dissolved. Carefully pour over set mixture and allow to set. Cut into squares.