fruit jelly cake

Fruit Jelly Cake—also known as Jelly No-Bake Cheesecake or Fruit Glazed Refrigerator Cake—is a beautiful, refreshing, and often light dessert made with layers of cake (or a biscuit base), creamy filling, fresh fruit, and shimmering jelly on top. It’s especially popular in East Asia, Europe, and as a summer treat worldwide.

Here’s a basic guide to making a classic version, plus popular variations.

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1. Classic Fruit Jelly Cake (No-Bake, with Biscuit Base)

Ingredients:

Base:

• 200g digestive biscuits or graham crackers, crushed

• 80g unsalted butter, melted

Cream Layer:

• 250g cream cheese, softened

• 1/3 cup sugar

• 1 tsp vanilla extract

• 200ml whipping cream, whipped

Fruit & Jelly Layer:

• 2–3 cups mixed fresh fruit (strawberries, kiwi, peach, blueberries, etc.), sliced

• 1 packet (about 7–10g) unflavored gelatin or 2 packets flavored jelly (like strawberry or orange)

• 1 cup fruit juice (e.g., apple, peach) or water (for gelatin)

Instructions:

1. Prepare Base: Mix crushed biscuits with melted butter. Press firmly into the bottom of a springform pan (8–9 inch). Chill in fridge.

2. Make Cream Filling: Beat cream cheese with sugar and vanilla until smooth. Gently fold in whipped cream. Spread over biscuit base. Smooth top and chill 30 minutes.

3. Arrange Fruit: Place sliced fruit artistically over the cream layer.

4. Prepare Jelly: If using unflavored gelatin, sprinkle over 1/4 cup cold juice, let bloom 5 minutes, then heat with remaining juice until dissolved (do not boil). Cool to room temp. If using flavored jelly, prepare according to package but use less water (about 3/4 of recommended) for a firmer set.

5. Pour Jelly: Slowly pour cooled jelly liquid over the fruit, covering evenly. If needed, use a spoon to guide it so fruit doesn’t move.

6. Chill: Refrigerate at least 4 hours (preferably overnight) until fully set.

7. Serve: Run a warm knife around the edge, release springform, slice, and serve cold.

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2. Sponge Cake-Based Fruit Jelly (Asian-Style)

This version uses a light sponge cake as the base instead of biscuits.

Ingredients:

• 1 plain sponge cake (store-bought or homemade), sliced horizontally if thick

• 1–2 cups fresh fruit

• 1–2 packets flavored jelly or gelatin + fruit juice

• Sometimes a thin layer of sweet cream or custard under the fruit

Method:

1. Place sponge cake in bottom of a round pan.

2. Add a thin cream/custard layer (optional).

3. Arrange fruit on top.

4. Pour prepared, cooled jelly over everything.

5. Chill until set, then invert or serve as is.

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3. Tips for Success

• Fruit Choice: Use fresh, ripe (but not overly soft) fruit. Avoid pineapple, kiwi, papaya, or figs if using fresh—they contain enzymes that can prevent gelatin from setting unless briefly cooked.

• Gelatin/Jelly Temperature: Always let the jelly liquid cool to lukewarm before pouring over cream and fruit. If too hot, it will melt the creamy layer.

• Clean Slices: Dip knife in hot water and wipe dry before each slice for neat, clean cuts.

• Decoration: For extra shine, brush set jelly top with a little warmed apricot jam.

• Vegetarian option: Use agar-agar instead of gelatin (note: agar sets firmer and at room temperature).

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4. Popular Variations

• Rainbow Jelly Cake: Multiple thin colored jelly layers with fruit suspended throughout.

• Mirror Glaze Cake: A glossy, sleek gelatin glaze over a mousse cake, often for special occasions.

• Fruit Terrarium Jelly: Clear jelly with whole berries or edible flowers inside, served in individual glasses.

• Yogurt Jelly Cake: Substitute some cream with Greek yogurt for a tangy flavor.

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Presentation Ideas

Serve on a cake stand for a celebratory look. Garnish with mint leaves, extra fruit, or edible flowers. Perfect for birthdays, picnics, or hot summer days—refreshing, not too heavy, and always eye-catching.

Enjoy making (and eating) your beautiful, wobbly fruit jelly cake!